Sweet Potato and Black Bean Chili Recipe
This hearty and flavorful Sweet Potato and Black Bean Chili is a perfect comfort food for cold days. It’s a vegetarian dish packed with nutrients, offering a rich blend of spices, earthy sweet potatoes, and protein-rich black beans. It’s satisfying, healthy, and can easily be made ahead for meal prep.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, diced (any color)
1 zucchini, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes (with juices)
1 can (6 oz) tomato paste
4 cups vegetable broth (or water)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric (optional)
1/4 teaspoon ground cinnamon (optional, for extra warmth)
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, for garnish (optional)
Sour cream or Greek yogurt, for topping (optional)
Shredded cheese, for topping (optional)
Instructions:
1. Cook the Sweet Potatoes:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for about 8-10 minutes until they are lightly browned and partially tender. Remove the sweet potatoes from the pot and set them aside.
2. Saute the Vegetables:
In the same pot, add the chopped onion, bell pepper, and zucchini. Sauté for 5-6 minutes until the vegetables are soft and the onion becomes translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
3. Add the Spices:
Stir in the cumin, chili powder, smoked paprika, turmeric, and cinnamon (if using). Cook the spices with the vegetables for about 1 minute, allowing them to bloom and release their aromas.
4. Combine the Chili Ingredients:
Return the cooked sweet potatoes to the pot. Add the black beans, diced tomatoes (with juices), tomato paste, and vegetable broth. Stir everything together and bring the mixture to a simmer.
5. Simmer the Chili:
Reduce the heat to low and cover the pot. Let the chili simmer for about 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded together. Stir occasionally to ensure nothing sticks to the bottom of the pot.
6. Adjust Seasoning:
Taste the chili and adjust the seasoning with salt, pepper, or additional spices as needed. If you like more heat, you can add a pinch of cayenne pepper or a chopped jalapeño at this stage.
7. Add Lime Juice:
Once the chili is done, stir in the lime juice for a bright, fresh flavor.
8. Serve:
Ladle the chili into bowls and top with fresh cilantro, a dollop of sour cream or Greek yogurt, and shredded cheese, if desired. Serve with crusty bread or tortilla chips on the side.
Notes and Tips:
Sweet Potato Texture: The key to great chili is tender sweet potatoes. Be careful not to overcook them during the initial sauté step, as they will continue to cook and soften as the chili simmers.
Add More Protein: For an extra protein boost, you can add quinoa, lentils, or even a can of kidney beans or chickpeas in place of, or in addition to, the black beans.
Make It Spicy: If you like your chili with more heat, add some diced jalapeños, cayenne pepper, or hot sauce to taste. You can also use a spicier chili powder blend.
Substitute for Zucchini: If zucchini isn’t your favorite, you can substitute it with other vegetables like corn, butternut squash, or carrots. The vegetables should be cut into small pieces for even cooking.
Vegan Option: This chili is naturally vegan, but be sure to top it with vegan-friendly sour cream and cheese alternatives if you’re looking for a completely plant-based meal.
Storage: This chili can be stored in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Make It Ahead: This chili actually tastes better the next day once the flavors have had time to meld. It’s perfect for meal prep or a make-ahead dinner.
Adjust Thickness: If you prefer a thicker chili, let it simmer longer without the lid to allow some of the liquid to evaporate. If it’s too thick, add a bit more vegetable broth or water to reach your desired consistency.
This Sweet Potato and Black Bean Chili is a warm, satisfying, and nutritious meal perfect for any time of the year. With its rich flavors and versatile ingredients, it’s an easy-to-make dish that everyone can enjoy!