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- 2 large sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 can (15 oz) diced tomatoes, with juices included - 1 large onion, finely chopped - 3 cloves garlic, minced - 2 cups vegetable broth, low-sodium preferred - 1 red bell pepper, finely diced - 1 green bell pepper, finely diced - 2 teaspoons ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh cilantro, roughly chopped, for garnish (optional) - Creamy avocado slices for serving (optional) - Sweet Potatoes: These add a sweet, creamy texture. They are rich in vitamins A and C. - Black Beans: They give protein and fiber, making the chili hearty and filling. - Diced Tomatoes: They provide moisture and acidity. Plus, they add a fresh taste. - Onion: This aromatic vegetable builds a strong flavor base. It sweetens as it cooks. - Garlic: It adds depth and richness. Garlic brings a warm, savory note to the dish. - Vegetable Broth: Low-sodium broth adds flavor without too much salt. Use it for the best taste. - Bell Peppers: Red and green peppers give color and crunch. They also add vitamins. - Ground Cumin: This spice gives a warm, earthy flavor. It is key to chili's distinct taste. - Chili Powder: This spice blend brings heat and flavor. Adjust the amount for your spice level. - Smoked Paprika: It adds a subtle smokiness. This spice enhances the chili's depth. - Salt and Pepper: Essential for seasoning. They bring out the flavors of all the other ingredients. - Olive Oil: Used for sautéing, it adds healthy fats and a rich taste. - Cilantro: This herb is optional but offers a fresh, bright finish to the dish. - Avocado: Creamy avocado slices on top add a nice touch. They also provide healthy fats. This chili is full of nutrients. A serving contains around: - Calories: 250-300 - Protein: 10-12 grams - Fat: 7-10 grams - Carbohydrates: 45-50 grams - Fiber: 10-12 grams - Vitamins: High in vitamins A and C due to sweet potatoes and peppers. This dish is not only tasty, but also packed with nutrition. Enjoy your healthy, savory delight! {{ingredient_image_2}} Start by gathering all your ingredients. You need sweet potatoes, black beans, diced tomatoes, onion, garlic, and bell peppers. Measure out spices like cumin, chili powder, and smoked paprika. This step helps you cook smoothly. Ingredients List: - 2 large sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 can (15 oz) diced tomatoes, with juices included - 1 large onion, finely chopped - 3 cloves garlic, minced - 2 cups vegetable broth, low-sodium preferred - 1 red bell pepper, finely diced - 1 green bell pepper, finely diced - 2 teaspoons ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh cilantro, roughly chopped, for garnish (optional) - Creamy avocado slices for serving (optional) In a large pot, heat the olive oil over medium heat. Add chopped onion and minced garlic. Stir them for about 3 to 5 minutes until the onion looks clear and smells great. Now, add the diced red and green bell peppers. Let them cook for about 5 minutes, stirring every now and then. This softens the peppers. Next, mix in the sweet potatoes and spices. Stir well and let the pot cook for 2 minutes. This lets the spices release their flavor. Pour in the canned tomatoes and vegetable broth. Bring the mix to a boil. When it bubbles, lower the heat. Gently fold in the black beans and season with salt and pepper. Cover the pot and let it simmer for 30 to 35 minutes. Check the sweet potatoes with a fork. If they are soft, you are ready! While the chili simmers, stir it occasionally. If it gets too thick, add some vegetable broth or water to thin it out. Adjust the seasoning if needed. After cooking, take the pot off the heat. Let it sit for a few minutes. This helps all the flavors blend together. Serve the chili hot in bowls. Top each bowl with fresh cilantro and creamy avocado slices. For a zesty touch, give diners lime wedges on the side. Enjoy the savory delight! To get the best texture in your chili, cut the sweet potatoes into even cubes. This helps them cook at the same rate. Cook them until they are tender but not mushy. Stirring occasionally keeps everything from sticking. If your chili seems too thick, add a splash of vegetable broth or water. This keeps it creamy and smooth. To boost the flavor, toast your spices. Add the cumin, chili powder, and smoked paprika to the pot for two minutes before adding liquid. This step wakes up the spices and makes them more fragrant. Fresh cilantro adds a bright taste. Don’t skip the avocado slices; they bring creaminess to each bite. For a zestier kick, serve lime wedges on the side. One common mistake is undercooking the sweet potatoes. They should be fork-tender for the best bite. Another mistake is not rinsing the black beans. This removes excess salt and improves flavor. Avoid overcooking the chili, as it can become too thick. If it gets too thick, just add more broth. Lastly, taste your chili as you cook. This way, you can adjust seasoning to your liking. Pro Tips Optimize Spice Flavor: Toasting the spices in the pot before adding liquids enhances their flavors. Allow them to cook for a minute or two to release their essential oils. Perfect Sweet Potato Texture: Cut sweet potatoes into uniform 1-inch cubes to ensure even cooking. This way, they will all become tender at the same time. Adjusting Consistency: If the chili becomes too thick, add a splash of vegetable broth or water. This helps achieve your desired texture without diluting the flavors. Flavor Depth: Let the chili sit for a few minutes after cooking before serving. This resting time allows the flavors to meld together for a more robust taste. {{image_4}} You can switch out the black beans for any beans you like. Kidney beans or pinto beans work well too. If you want a different taste, try adding chickpeas. You can also mix in other veggies. Carrots, zucchini, or corn can add more flavor and texture. Just chop them into small pieces so they cook well. If you like heat, add some chopped jalapeños or a dash of hot sauce. You can also use spicy chili powder instead of regular. For a smoky flavor, try adding cayenne pepper. Start with a little; you can always add more later. Adjust the spice level to make it just right for you. This chili is gluten-free as written. If you need it to be nut-free, just check your broth. Some broths may contain nuts or allergens. For a lower-carb option, you can skip the sweet potatoes and use cauliflower instead. This way, you still get a filling meal with fewer carbs. Always read labels to ensure all ingredients meet your dietary needs. Store your vegan sweet potato black bean chili in an airtight container. This keeps it fresh. Let the chili cool to room temperature before sealing it. It can last in the fridge for about 3 to 5 days. If you want to keep it longer, freezing is a great option. To freeze, use freezer-safe containers or bags. Divide the chili into portions for easy meals later. Leave some space in the container for expansion. It can last up to 3 months in the freezer. Be sure to label the container with the date for reference. When you're ready to eat, defrost the chili in the fridge overnight. You can also use the microwave for quick defrosting. Reheat in a pot over medium heat, stirring often. Add a splash of vegetable broth if it seems too thick. Make sure it heats all the way through before serving. This chili lasts about 4 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. If you want to eat it later, try freezing it. Frozen chili stays good for about 3 months. Yes, you can use fresh sweet potatoes! Just peel and cut them into 1-inch cubes. This recipe calls for 2 large sweet potatoes. Fresh sweet potatoes bring great flavor and texture. They cook down nicely in the chili and add a sweet note. You can serve this chili with many tasty sides. Here are some ideas: - Warm tortillas or tortilla chips - A side salad with fresh greens - Creamy avocado slices for garnish - Lime wedges for a zesty touch - Rice or quinoa for added heartiness These sides enhance the chili's flavor and make your meal more fun! In this blog post, I covered key ingredients and their nutritional benefits. We explored step-by-step instructions to make Vegan Sweet Potato Black Bean Chili. Key tips can help you achieve the best texture and flavor. I also shared variations for dietary needs and smart storage methods. To wrap up, enjoy experimenting with this recipe. The right ingredients and methods can make a big difference in taste and texture. Happy cooking!

Savory Sweet Potato & Black Bean Chili

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can (15 oz) black beans, thoroughly rinsed and drained
  • 1 can (15 oz) diced tomatoes, with juices included
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable broth, low-sodium preferred
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • for garnish Fresh cilantro, roughly chopped (optional)
  • for serving Creamy avocado slices (optional)

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for approximately 3-5 minutes, stirring frequently until the onion becomes translucent and fragrant.
  • Add the diced red and green bell peppers to the pot, allowing them to soften for about 5 more minutes, stirring occasionally to ensure even cooking.
  • Next, incorporate the diced sweet potatoes, ground cumin, chili powder, and smoked paprika. Stir well and allow the mixture to cook for an additional 2 minutes to toast the spices, which will enhance their flavors.
  • Pour in the canned diced tomatoes (including the juices) and the vegetable broth. Increase the heat to bring the mixture to a rolling boil.
  • Once boiling, reduce the heat to low and gently fold in the black beans. Season to taste with salt and freshly ground black pepper. Cover the pot with a lid, allowing the chili to simmer for 30-35 minutes, or until the sweet potatoes are tender when pierced with a fork.
  • Stir the chili occasionally. If the chili appears too thick, add a splash of additional vegetable broth or water to achieve your preferred consistency. Adjust seasoning as necessary.
  • Once cooked, remove the chili from heat and let it rest for a few minutes before serving to allow the flavors to meld together.

Notes

Serve topped with fresh cilantro and creamy avocado slices. Lime wedges can add a zesty kick.
Keyword black bean, chili, sweet potato, vegetarian