How to Make the Perfect Smoky Black Bean and Sweet Potato Chili
Tex-Mex · Easy · 60 min · 6 servings
This hearty vegetarian chili is packed with tender sweet potatoes, two types of beans, and a deeply smoky spiced tomato base that simmers to incredible richness. It is a filling and nutritious fall meal that satisfies even the most dedicated meat eaters and gets better the next day.
Why this recipe works
This Smoky Black Bean and Sweet Potato Chili recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 large sweet potatoes peeled and diced into half inch cubes
- 2 15 ounce cans black beans drained and rinsed
- 1 28 ounce can crushed fire roasted tomatoes
- 2 tablespoons chipotle chili powder
- 1 large white onion diced
- 3 cups low sodium vegetable broth
Step by step instructions
Step 1: Saute the Aromatics
Heat a tablespoon of olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent. Add 3 minced garlic cloves and the chipotle chili powder and stir for 1 minute until the spices are fragrant and coating the onions evenly.
Step 2: Add the Main Ingredients
Add the diced sweet potatoes to the pot and stir to coat them in the spiced onion mixture. Pour in the crushed fire roasted tomatoes and vegetable broth and stir everything together. Add the drained black beans and season generously with salt and pepper. Bring the chili to a boil over high heat.
Step 3: Simmer Until Thick
Once the chili reaches a boil reduce the heat to medium low and simmer uncovered for 30 to 35 minutes, stirring every 10 minutes, until the sweet potatoes are completely tender when pierced with a fork and the chili has thickened to a hearty stew like consistency. Taste and adjust the seasoning and spice level as needed.
Step 4: Serve with Toppings
Ladle the chili into bowls and serve with your favorite toppings such as sliced avocado, a squeeze of fresh lime juice, a dollop of sour cream or coconut yogurt, shredded cheddar cheese, thinly sliced green onions, and warm crusty cornbread on the side for the ultimate cozy fall dinner experience.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chipotle chili powder → regular chili powder plus half a teaspoon of smoked paprika for a milder but still smoky version
- sweet potatoes → butternut squash or regular russet potatoes work equally well in this chili
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cutting the sweet potato pieces too large which means they will not become tender in the allotted cooking time and will remain hard and chunky
- Not allowing the chili to simmer long enough uncovered because covering the pot traps steam and prevents the chili from thickening properly
Nutrition facts
Per serving: 320 calories, 14g protein, 56g carbs, 5g fat, 14g fiber.
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