This Smoky Black Bean & Sweet Potato Chili is my go-to when I need a dinner that's both comforting and nutritious. It's packed with plant-based protein and fiber, making it a meal that keeps you full and energized.
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The combination of smoky chipotle, earthy cumin, and sweet potatoes creates a depth of flavor that will surprise you. Plus, it's a one-pot wonder, so cleanup is a breeze.
Whether you're a seasoned vegetarian or just looking to add more meatless meals to your rotation, this chili is a winner. It's perfect for meal prep, game day, or a cozy weeknight dinner.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use a good quality olive oil for sautéing. Can substitute with avocado oil or any neutral oil.
1 large yellow onion, diced
About 1.5 cups. Sweet onion or shallots also work well.
3 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder.
2 medium sweet potatoes, peeled and cubed
About 4 cups. Choose firm sweet potatoes; yams also work.
2 tablespoons chili powder
Use a good quality chili powder. For less heat, use ancho chili powder.
1 teaspoon smoked paprika
Regular paprika can be used, but you'll lose the smoky flavor.
1 teaspoon ground cumin
Toast whole cumin seeds and grind for extra flavor, if you have time.
1/2 teaspoon chipotle powder
Adds a smoky kick. Use less or omit if sensitive to heat.
1 can (15 oz) fire-roasted diced tomatoes
Regular diced tomatoes work, but fire-roasted add extra depth.
2 cans (15 oz each) black beans, drained and rinsed
Rinsing removes excess sodium. You can use 3 cups cooked beans.
2 cups vegetable broth
Use low-sodium to control salt. Or use water plus a bouillon cube.
Salt and black pepper to taste
Start with 1/2 teaspoon salt and adjust.
Tips & Tricks
Mistake to avoid
Not browning the onions and garlic properly. Sauté until the onions are translucent and the garlic is fragrant, about 2-3 minutes, to build flavor.
Mistake to avoid
Adding the sweet potatoes too early. They should be added with the liquids so they can soften during simmering, not before.
Mistake to avoid
Over-stirring the chili. It's okay to let it simmer gently; stirring occasionally prevents sticking but too much can break up the sweet potatoes.
- For a thicker chili, mash some of the beans against the side of the pot before serving.
Pro Tips
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large pot over medium heat (350°F / 175°C). Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
2. Toast Spices
Add chili powder, smoked paprika, cumin, and chipotle powder. Stir constantly for 1 minute to toast the spices, which deepens their flavor.
3. Add Sweet Potatoes
Add the cubed sweet potatoes and stir to coat with the spice mixture. Cook for 2 minutes.
4. Add Liquids and Tomatoes
Pour in the fire-roasted tomatoes (with their juices) and vegetable broth. Stir well, scraping any browned bits from the bottom of the pot.
5. Add Beans and Simmer
Add the drained black beans. Bring to a boil, then reduce heat to low (around 200°F / 95°C) and simmer partially covered for 25-30 minutes, until sweet potatoes are tender when pierced with a fork.
6. Season and Adjust
Taste and season with salt and pepper. If you prefer a smokier flavor, add a bit more smoked paprika. If you like it spicier, add a pinch of cayenne.
7. Rest and Serve
Let the chili rest off the heat for 5 minutes to allow flavors to meld. Serve hot with your favorite toppings.
Delicious Variations
- Add 1 cup of corn kernels (fresh or frozen) along with the beans for a pop of sweetness and texture.
- Swap the sweet potatoes for butternut squash or pumpkin for a different seasonal twist.
- For a protein boost, add a cup of cooked quinoa or lentils in the last 10 minutes of simmering.
How to Store Smoky Black Bean & Sweet Potato Chili
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a pot over medium heat, stirring occasionally, until heated through. Add a splash of broth or water if too thick.
Frequently Asked Questions
Q: Can I make this chili in a slow cooker?
Yes, you can. Sauté the aromatics and spices first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q: Can I use canned sweet potatoes instead of fresh?
Yes, but they are softer and may break down. Add them in the last 15 minutes of cooking to avoid mushiness.
Q: Is this chili gluten-free?
Yes, all ingredients are naturally gluten-free. Check labels on spices and broth to ensure no cross-contamination.
Q: Can I skip the chipotle powder?
Yes, you can omit it or use ancho chili powder for a milder smoky flavor.
If you try this Smoky Black Bean & Sweet Potato Chili, let me know in the comments below! I'd love to hear how it turned out for you. Don't forget to share your photos on social media and tag me. Stay curious, stay solvent.
Smoky Black Bean & Sweet Potato Chili
A hearty, smoky vegan chili with sweet potatoes and black beans, ready in under an hour for a satisfying dinner.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle powder
- 1 can (15 oz) fire-roasted diced tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cups vegetable broth
- Salt and black pepper to taste
📋 Instructions
- 1Sauté Aromatics — Heat olive oil in a large pot over medium heat (350°F / 175°C). Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 2Toast Spices — Add chili powder, smoked paprika, cumin, and chipotle powder. Stir constantly for 1 minute to toast the spices, which deepens their flavor.
- 3Add Sweet Potatoes — Add the cubed sweet potatoes and stir to coat with the spice mixture. Cook for 2 minutes.
- 4Add Liquids and Tomatoes — Pour in the fire-roasted tomatoes (with their juices) and vegetable broth. Stir well, scraping any browned bits from the bottom of the pot.
- 5Add Beans and Simmer — Add the drained black beans. Bring to a boil, then reduce heat to low (around 200°F / 95°C) and simmer partially covered for 25-30 minutes, until sweet potatoes are tender when pierced with a fork.
- 6Season and Adjust — Taste and season with salt and pepper. If you prefer a smokier flavor, add a bit more smoked paprika. If you like it spicier, add a pinch of cayenne.
- 7Rest and Serve — Let the chili rest off the heat for 5 minutes to allow flavors to meld. Serve hot with your favorite toppings.
Liam covers personal finance and investing for beginners, with a focus on behavioral psychology and avoiding common money traps. He writes from the perspective of a self-taught enthusiast.
