Description
This hearty Sweet Potato and Black Bean Chili is a flavorful vegetarian dish packed with wholesome ingredients and warming spices. Featuring tender sweet potatoes, protein-rich black beans, and a robust blend of chili powder, cumin, and smoked paprika, it simmers to perfection in a Dutch oven. Finished with fresh toppings like sour cream, shredded cheddar, and avocado, it makes a comforting and nutritious meal for any day.
Ingredients
Scale
Chili Base
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 medium red bell pepper, diced (about 1 1/4 cups)
- 3 cloves garlic, minced
- 1 large sweet potato (about 12 ounces), peeled and diced (about 3 cups)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes, preferably fire roasted
- 1 (14.5-ounce) can low-sodium vegetable broth (scant 2 cups)
- 1 teaspoon apple cider vinegar
Toppings (optional)
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Thinly sliced scallions
- Diced avocado
- Fresh cilantro
- Sliced jalapeño pepper
- Tortilla chips
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a Dutch oven over medium heat until shimmering. Add diced yellow onion and red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook until fragrant, approximately 30 seconds.
- Add Sweet Potato and Spices: Stir in the diced sweet potato, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Mix well to coat the vegetables evenly and cook for 1 minute to release the spices’ aromas.
- Add Beans and Tomatoes: Incorporate the drained black beans, crushed tomatoes with juices, and low-sodium vegetable broth. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until sweet potato is tender, flavors meld, and the chili thickens slightly, approximately 30 minutes.
- Finish and Season: Remove the pot from heat. Stir in apple cider vinegar. Taste and adjust seasoning with additional kosher salt and black pepper if necessary. Ladle the chili into bowls.
- Serve and Garnish: Serve the chili with your choice of toppings such as sour cream, shredded cheddar, scallions, avocado, cilantro, jalapeño slices, and tortilla chips.
- Make Ahead and Storage: For best flavor, allow the chili to sit refrigerated overnight to meld. Reheat gently on the stovetop over medium heat. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- This chili is vegetarian and can easily be made vegan by omitting sour cream and cheese toppings.
- Adjust chili powder and jalapeño slices to control the heat level to your preference.
- Using fire-roasted crushed tomatoes adds a smoky depth to the chili.
- The dish tastes even better the next day as the flavors develop.
- Freezing leftovers is convenient for meal prep; thaw overnight in fridge before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
