Description

A warm, hearty bowl of Sweet Potato Black Bean Chili packed with protein-rich black beans, sweet potatoes, and juicy tomatoes. This plant-based recipe is easy to make on the stovetop or in a slow cooker, delivering a cozy and nutritious dinner that’s perfect for weeknights. With simple ingredients and clear steps, you’ll have a flavorful chili with a vibrant tomato vegetable base in under an hour. Serve with your favorite toppings or sides for a comforting meal that keeps well for meal prep and tastes even better the next day.

Ingredients

Scale

1–2 tbsp olive oil

1 medium onion, diced

1 medium red bell pepper, diced

3 garlic cloves, minced

2 medium sweet potatoes, peeled and diced (about 3 cups)

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) crushed or diced tomatoes

2 tbsp tomato paste

2 cups vegetable or chicken broth

1.5 tsp ground cumin

2 tsp chili powder

0.5 tsp smoked paprika

1 tsp salt, or to taste

0.5 tsp black pepper

1 tbsp lime juice

fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.

2. Add diced onion and sauté for 2-3 minutes until softened.

3. Stir in minced garlic and diced red bell pepper and cook until fragrant.

4. Add tomato paste, ground cumin, chili powder, smoked paprika, salt, and black pepper and toast for 30 seconds.

5. Stir in sweet potatoes, black beans, and crushed tomatoes and mix to combine.

6. Pour in broth and bring to a gentle boil.

7. Reduce heat to low, partially cover, and simmer for 25-30 minutes until sweet potatoes are tender.

8. Stir in lime juice, adjust seasoning if needed, and remove from heat.

9. Ladle chili into bowls and garnish with fresh cilantro.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: main course
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1 serving

Keywords: sweet potato chili, black bean chili, vegetarian chili, healthy dinner, easy chili, plant based, cozy meal, weeknight dinner