Go Back
A steaming bowl of colorful sweet potato and black bean chili topped with fresh avocado and cilantro.

Sweet Potato Black Bean Chili

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 325
Ingredients Method

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, 1/4-inch dice
  • 3 cloves garlic , minced
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 quart low -sodium vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon sal t
  • 0.25 teaspoon cayenne pepper

Method
 

  1. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering.
  2. Add diced onion and sauté for 5 to 7 minutes until translucent and soft.
  3. Add minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper; stir continuously for 60 seconds to toast spices without burning.
  4. Incorporate diced sweet potatoes, black beans, crushed tomatoes, and vegetable broth into the pot.
  5. Increase heat to medium-high and bring the liquid to a rolling boil.
  6. Reduce heat to low, cover partially, and simmer for 35 to 40 minutes or until the sweet potatoes are tender when pierced with a fork.
  7. Season with salt to taste and adjust thickness by lightly mashing a portion of the sweet potatoes against the side of the pot if a thicker consistency is desired.
  8. Serve hot with optional garnishes such as cilantro, lime, or avocado.