Sweet Potato Black Bean Chili
A hearty and nutritious chili that combines sweet potatoes and black beans for a comforting meal, perfect for chilly nights or meal prepping.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced Choose firm sweet potatoes without blemishes.
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) diced tomatoes, undrained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 cups vegetable broth Ensure it’s low-sodium if preferred.
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 1 tablespoon olive oil For sautéing.
- 1 cup corn kernels (fresh or frozen)
- to taste Fresh cilantro, chopped (for garnish)
- to taste Avocado, diced (for topping)
- to taste Lime wedges (for serving)
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and bell pepper. Sauté for about 5 minutes until soft.
- Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for an additional minute until fragrant.
- Add the diced sweet potatoes, black beans, corn, and diced tomatoes with their juices. Pour in the vegetable broth and stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes until sweet potatoes are tender.
- Taste and adjust seasoning if needed. For a thicker chili, let it simmer uncovered for the last 10 minutes.
- Serve hot, garnished with fresh cilantro, diced avocado, and lime wedges if desired.
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Notes
Chili can be adjusted for spice by adding jalapeños or red pepper flakes. Letting the chili sit in the refrigerator overnight can deepen the flavors.