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Hearty Black Bean Chili

Featured in Tasty Vegetarian Meals Made Simple.

This black bean and sweet potato chili combines cozy warmth with healthy ingredients. Naturally sweet potato chunks provide a beautiful color and subtle sweetness, while black beans give it a satisfying bite and protein. Cooked in a smoky, spiced broth with chipotle, cumin, and a hint of cinnamon, it balances bold flavors perfectly. Top it off with creamy avocado, fresh herbs, or zesty lime for a personal touch in every bowl.
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Emily Watson
Updated on Sun, 13 Apr 2025 11:06:50 GMT
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Black Bean and Sweet Potato Chili | thefamilycooks.com

Heartwarming Sweet Potato and Black Bean Chili: A Plant-Based Delight

When cold weather hits, nothing beats a steaming bowl of chili to warm you up. I'm thrilled to share my family's go-to dish: Sweet Potato and Black Bean Chili. It's not just tasty but also packed with good stuff, perfect for anyone wanting a meat-free, filling meal that doesn't skimp on flavor.

Why You'll Love This Sweet Potato and Black Bean Chili

This dish stands out for a few good reasons. It's super simple to throw together, especially in a slow cooker. Think about walking through your door after a long day to find dinner ready and your house smelling amazing from sweet potatoes, black beans, and spices that have been cooking all day. That's hard to top when life gets crazy. The stars of this chili – sweet potatoes and black beans – taste great and pack a nutritional punch too. Sweet potatoes give you vitamins A and C, potassium, and fiber, while black beans load you up with protein, fiber, and lots of minerals. Together, they make a meal that fills you up and fuels your body right.

Ingredients

  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 2 large sweet potatoes, skinned and cubed
  • 1 red bell pepper, cut into chunks
  • 2 tablespoons chili powder (try chipotle and ancho chile powder if you like it hot)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (if you want)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and washed
  • 2 cups vegetable broth
  • 1/4 cup water
  • Fresh cilantro, cut up (for topping)
  • Lime slices (for serving)
  • Extra toppings if you want: avocado, cheese, sour cream, chopped tomatoes

Getting Your Ingredients Ready

  • Dice the sweet potatoes: Cut them into same-sized chunks so they cook evenly.
  • Cut the red bell pepper: Chop it into pieces similar to the onion size for consistent cooking.
  • Chop the onion: Aim for medium-sized bits that will cook through properly.
  • Crush the garlic: Tiny pieces will spread the flavor all through your chili.

Starting With Flavor Base

First, warm up a couple spoonfuls of olive oil in a big pan over medium-high heat. When it's hot, throw in your chopped onion and cook until it's soft and see-through, about 5 minutes. This step builds the foundation for all the yummy flavors in your chili. After that, toss in the crushed garlic and stir it around for another minute, making sure it doesn't burn. Your kitchen will start smelling so good as the onion and garlic cook together, getting you ready for a tasty meal.

Mixing In Spices and Veggies

  • Mix in the chili powder, cumin, smoked paprika (if you're using it), salt, and pepper. Let it cook for about a minute so the spices wake up and release their flavors.
  • Toss in the sweet potatoes and bell pepper; cook them for 5 minutes. This helps soften them up a bit before they go in the slow cooker.

Moving to Slow Cooker

  • Pour in the diced tomatoes, black beans, vegetable broth, and water. Give everything a good stir to mix it all up.
  • Put the lid on and cook on low for 6-8 hours or on high for 3-4 hours. The slow cooker does all the work, so you can come home to a meal that's ready to eat.

Other Ways to Cook

  • On the Stove: Cook the onions and garlic as mentioned, then dump everything in a big pot. Bring it to a bubble, turn down the heat, and let it simmer for 30-40 minutes until sweet potatoes get soft.
  • Using an Instant Pot: Brown the onion, garlic, sweet potatoes, and bell pepper right in the pot. Add everything else, close it up, and cook at high pressure for 15-20 minutes. Let the steam come out naturally before you open it.

Ways to Serve It

  • Top with fresh cilantro and a squeeze of lime. This adds brightness and zing to each bowl.
  • Put out extras like avocado, cheese, sour cream, and fresh tomatoes. These add more flavor, different textures, and make it look even more appetizing.
  • Serve with warm corn tortillas or a side of kale salad. If you want something more filling, try it with crusty bread or over some quinoa.

Good For Your Body

  • Lots of Fiber: Sweet potatoes and black beans have tons of fiber that helps your digestion and keeps you full.
  • Plenty of Protein: Black beans give you plant-based protein, making this chili great for folks who don't eat meat.
  • Full of Vitamins: Sweet potatoes pack loads of vitamins A and C, potassium, and other important minerals.
  • Fights Cell Damage: The mix of sweet potatoes, tomatoes, and bell peppers gives you plenty of antioxidants.

Mix It Up Your Way

  • Heat Level: Make it as mild or spicy as you want by changing how much chili powder you use or trying different kinds of peppers.
  • Throw In More Stuff: Try adding extras to make it your own. A can of green chilies or some chopped kale can make it even tastier.
  • Add Quinoa: Want a heartier meal with even more protein? Toss in some cooked quinoa.

Perfect For Cold Weather

  • Soul Food: The deep, rich taste of this chili makes it just what you need when it's cold outside.
  • Budget-Friendly: Sweet potatoes and black beans are cheap and easy to find year-round, so it won't break the bank.
  • Great for Parties: You can easily make more for big groups and let people add their own favorite toppings.

Make It Your Own With Toppings

  • Creamy Avocado: Slices or chunks of avocado add smoothness and good fats.
  • Fresh Lime: A little squeeze brightens everything up and cuts through the richness.
  • Herbs on Top: Chopped cilantro and green onions add freshness and color.
  • Dairy Options: If you eat dairy, some shredded cheese or a dollop of sour cream makes it extra rich.
  • Crunchy Bits: Whole or crushed tortilla chips give a satisfying crunch with each bite.

A Dish For Any Time

This Sweet Potato and Black Bean Chili works for just about any situation. Need a quick dinner after work? Got it. Taking food to someone who needs a meal? Perfect. Want to wow friends at a get-together? This chili's got you covered. It's easy to make, good for you, and so flexible that you'll want to keep it in your regular cooking lineup. Give this recipe a try and enjoy the cozy goodness of Sweet Potato and Black Bean Chili. Drop me a note about how it turned out or any changes you made – I love hearing how you guys make these recipes work for you! This chili isn't just food; it brings people together with its comforting taste. Whether you've been cooking forever or just started learning your way around a kitchen, you'll probably end up making this again and again. So grab your cooker, get your stuff together, and let's get started. Happy cooking!

Black Bean Sweet Potato

Dig into a rich bowl of Black Bean and Sweet Potato Chili. Full of flavor, this wholesome dinner is ideal for plant-based and gluten-free diets.

Prep Time
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Cook Time
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Total Time
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Category: Vegetarian

Difficulty: Easy

Cuisine: American

Yield: ~

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1/4 cup fresh cilantro, chopped (optional).
02 1/4 tsp ground black pepper.
03 1 large onion, diced.
04 1 can (15 oz) black beans, rinsed and drained.
05 2 tbsp chili powder (go for chipotle or ancho for extra kick).
06 2 large sweet potatoes, peeled and cut into small cubes.
07 1 lime, cut into wedges for serving.
08 1 tsp ground cumin.
09 Warm corn tortillas or crusty bread to serve (optional).
10 1 red bell pepper, chopped.
11 3 garlic cloves, finely minced.
12 1/2 tsp salt.
13 1 can (14.5 oz) diced tomatoes.
14 2 cups veggie broth.
15 1/4 cup water.
16 Avocado or a dollop of sour cream for serving (optional).
17 1 tsp smoked paprika (leave it out if you prefer).

Instructions

Step 01

For a slow cooker, heat up a skillet over medium-high heat. For the Instant Pot, turn on the sauté function. Toss in the diced onion and cook it for 3-4 minutes till it softens. Add the minced garlic next, stir, and let it cook for one more minute till it smells amazing.

Step 02

Sprinkle in the cumin, chili powder, black pepper, salt, and smoked paprika if you’re using it. Stir and let it cook for a minute. Then throw in the sweet potato chunks and red bell pepper, cooking another 5 minutes while stirring every so often, till they start feeling a bit tender.

Step 03

In a slow cooker, pour in the veggie broth, diced tomatoes, beans, and water. Add the sautéed vegetables and spices. Cook on low for 6-8 hours or high for 3-4 hours. If you're using the Instant Pot, put all the ingredients into the pot. Secure the lid and pressure-cook on high for 20-25 minutes. Let it sit for 10 minutes after cooking, then release the remaining pressure manually.

Step 04

Spoon the chili into bowls while it’s still nice and warm. Sprinkle cilantro on top if you like. Serve it with lime wedges, warm tortillas, hearty bread, or add some avocado or sour cream to the side.

Notes

  1. Perfect for vegans and gluten-free diets, it’s an all-around crowd pleaser.
  2. Make it now and stash leftovers in the fridge or freezer for quick meals later.
  3. Switch up the heat level by playing around with chili powder or smoked paprika amounts.
  4. Thanks to sweet potatoes and beans, this dish is packed with hearty and comforting flavor.

Tools You'll Need

  • Slow cooker.
  • Skillet.
  • Instant Pot.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~