When it comes to cozy, satisfying meals, this Sweet Potato and Black Bean Chili checks all the boxes. Packed with vibrant vegetables, warming spices, and hearty black beans, it’s a dish that delivers big on flavor while being incredibly nutritious. Whether you’re feeding a hungry family or meal-prepping for the week, this chili is a go-to recipe that’s as easy to make as it is delicious.
This plant-based chili showcases the natural sweetness of roasted sweet potatoes, balanced perfectly with smoky paprika and earthy cumin. The black beans add a creamy, protein-packed texture that makes this dish hearty enough to satisfy even the biggest appetites. A squeeze of lime at the end brightens the flavors, tying the whole dish together for a bowl of comfort that feels light yet indulgent.
What makes this chili truly special is its versatility. It’s naturally vegan, gluten-free, and packed with nutrients, but it’s also endlessly customizable. Add a little heat with chopped jalapeños, toss in some quinoa for extra protein, or garnish with avocado and tortilla chips for a fun twist. Whether served with cornbread on the side or enjoyed on its own, this Sweet Potato and Black Bean Chili is a flavorful, wholesome meal you’ll make again and again.
Why You’ll Love This Sweet Potato and Black Bean Chili
This chili is the perfect balance of hearty and healthy. The natural sweetness of the sweet potatoes complements the smoky, savory spices, while black beans provide plant-based protein and fiber to keep you feeling full and satisfied. It’s a cozy, one-pot meal that’s easy to make, budget-friendly, and perfect for meal prep or feeding a crowd.
The Origins of Chili
Chili has its roots in Tex-Mex cuisine, with origins dating back to the 1800s. Traditionally made with meat, beans, and spices, this dish has evolved into countless variations, including plant-based versions like this one. Sweet potatoes and black beans bring a modern, health-conscious twist to the classic recipe, making it suitable for a wide range of dietary preferences without sacrificing flavor.
Customizations to Make It Your Own
- Boost the Protein: Add a can of kidney or pinto beans, or toss in cooked quinoa for extra protein and texture.
- Add More Veggies: Bell peppers, zucchini, or even kale make great additions to this chili.
- Turn Up the Heat: If you love spicy food, add diced jalapeños, chipotle powder, or a splash of hot sauce.
- Top It Off: Garnish with sliced avocado, shredded cheese, sour cream (or plant-based alternatives), or crushed tortilla chips for added flavor and crunch.
Serving Suggestions
This chili is satisfying on its own, but pairing it with the right sides can elevate your meal:
- Cornbread: Sweet, buttery cornbread is the perfect complement to the smoky, spicy flavors of the chili.
- Rice or Quinoa: Serve the chili over a bed of rice or quinoa for a heartier meal.
- Tortilla Chips: Scoop the chili with tortilla chips for a fun, interactive way to eat it.
Make-Ahead and Storage Tips
- Meal Prep-Friendly: This chili gets even better as the flavors develop, making it an excellent option for meal prep. Cook a big batch and portion it out for lunches or dinners during the week.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
A Wholesome Bowl of Comfort
This Sweet Potato and Black Bean Chili is not just a meal—it’s a comforting, wholesome experience that’s full of flavor and warmth. Whether you’re serving it to family, hosting friends, or enjoying a quiet evening at home, it’s a dish that will leave everyone feeling nourished and satisfied. It’s proof that healthy eating can be both delicious and indulgent!
Sweet Potato and Black Bean Chili
This Sweet Potato and Black Bean Chili is a hearty, flavorful, and healthy dish that’s perfect for a cozy dinner. Packed with sweet potatoes, black beans, and warming spices, it’s a plant-based meal that’s satisfying, nutritious, and easy to prepare. Whether you’re serving it for a weeknight dinner or meal prepping for the week, this chili is a crowd-pleaser.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium sweet potato, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth (or water)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (adjust for spice preference)
- ½ teaspoon ground cinnamon (optional, for warmth)
- Salt and pepper, to taste
- Juice of ½ lime
- Fresh cilantro, for garnish
Instructions
- Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the garlic, red bell pepper, and sweet potato, and cook for another 5 minutes, stirring occasionally. - Add the Spices and Tomatoes:
Stir in the cumin, smoked paprika, chili powder, and cinnamon (if using). Cook for 1 minute to toast the spices. Add the tomato paste and cook for another minute. - Simmer the Chili:
Pour in the diced tomatoes, black beans, and vegetable broth. Stir well and bring the mixture to a boil. Reduce the heat to low, cover, and let the chili simmer for 20–25 minutes, or until the sweet potatoes are tender. - Finish and Serve:
Stir in the lime juice and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh cilantro. Pair with cornbread, tortilla chips, or avocado for a complete meal.
Tips:
- For extra protein, add cooked quinoa or a can of kidney beans.
- Make it spicier by adding chopped jalapeños or a pinch of cayenne pepper.
- This chili freezes beautifully—store in an airtight container for up to 3 months.
This Sweet Potato and Black Bean Chili is a comforting, flavorful, and versatile dish that’s as delicious as it is nutritious!
