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Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili

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Sweet Potato Black Bean Chili is a nourishing and hearty dish that perfectly blends the creamy sweetness of sweet potatoes with the robust flavor of black beans. This comforting chili is ideal for cozy weeknight dinners, meal prep, or gatherings, offering rich flavors and healthy ingredients that everyone can enjoy. With minimal prep time and versatile ingredients, this recipe is as easy to customize as it is delicious. Whether you’re serving it with garnishes or over a bed of quinoa, this chili will warm you from the inside out while satisfying your taste buds.

Ingredients

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  • 1 tablespoon olive oil or ¼ cup water
  • 1 medium onion, diced
  • 23 garlic cloves, minced
  • 1 ½ tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder, optional
  • 1 teaspoon onion powder, optional
  • 1 teaspoon pink salt, or to taste
  • 1 large sweet potato, diced
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 ½ cups diced fresh tomatoes
  • 1 can (6 oz) tomato paste
  • 1 can (4 oz) diced green chilies
  • 2 cups vegetable broth or water
  • Diced avocado
  • Fresh cilantro
  • Tortilla strips
  • Diced onion and/or jalapeno
  • A dollop of vegan sour cream

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté diced onions until soft, about 5 minutes. Add minced garlic and cook for another minute.
  2. Stir in chili powder, cumin, oregano, garlic powder, and onion powder; cook until fragrant.
  3. Add black beans, tomatoes (with juices), tomato paste, diced sweet potato, green chilies, and vegetable broth. Mix well and bring to a boil.
  4. Reduce heat to low, cover slightly ajar, and simmer for 30 to 40 minutes until sweet potatoes are tender. Adjust thickness by adding more water if needed.
  5. Serve hot with garnishes like avocado, cilantro, tortilla strips, or vegan sour cream.

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