There’s something about a warm bowl of chili that just feels right. Whether it’s a busy weeknight, a slow weekend, or you’re planning ahead with meal prep, chili is a go-to dish for many. It’s easy to make, hearty, and versatile. One version of this classic dish that’s both flavorful and healthy is Sweet Potato and Black Bean Chili. It’s packed with wholesome ingredients, simple to prepare, and a great option for anyone looking to eat more plant-based meals.
This post will walk you through the recipe, explain why the ingredients are good for you, and offer a few practical tips to make this chili work for your routine. Whether you’re new to cooking or a seasoned pro, this chili is something you’ll want to add to your meal rotation.
Why Sweet Potato and Black Bean Chili?
Chili is often seen as a meat-heavy dish, and while traditional recipes have their merits, plant-based versions offer a lighter, more nutrient-dense alternative. Sweet Potato and Black Bean Chili, in particular, is a powerhouse of nutrients. It’s high in fiber, packed with vitamins and minerals, and still offers the comfort factor we all love in a bowl of chili. Plus, it’s budget-friendly, and most of the ingredients can be easily found in your pantry or at your local grocery store.
Sweet potatoes bring natural sweetness and a good dose of vitamins, while black beans provide plant-based protein. Combine those with spices, tomatoes, and a few other ingredients, and you’ve got a delicious meal that satisfies and nourishes.
Ingredient Breakdown
Before diving into the recipe, let’s break down the key ingredients and why they’re worth including in your diet:
- Sweet Potatoes: These root vegetables are a great source of complex carbohydrates, fiber, and vitamins A and C. They add natural sweetness to the chili, balancing the spice and giving the dish a hearty texture.
- Black Beans: Black beans are high in protein and fiber, making them a fantastic plant-based protein source. They help keep you full and satisfied, and they’re also packed with iron, magnesium, and other important nutrients.
- Bell Peppers and Onions: These vegetables provide flavor and texture. Onions bring a subtle sweetness, while bell peppers add a fresh, slightly crisp bite. Both are rich in vitamins and antioxidants.
- Tomatoes: Whether using canned diced tomatoes or fresh ones, tomatoes are full of lycopene, a powerful antioxidant. They also help form the base of the chili’s sauce.
- Spices (Chili Powder, Cumin, Paprika): Spices are essential for chili. They provide warmth and depth to the dish. Chili powder brings heat, cumin adds a bit of earthiness, and paprika provides a mild smokiness.
- Corn: Adding corn to the chili gives it a bit of sweetness and texture. It’s a great contrast to the beans and sweet potatoes, making every bite more interesting.
These ingredients are simple, inexpensive, and offer a variety of nutrients that benefit your overall health.
The Recipe: Sweet Potato and Black Bean Chili
Now, let’s get to the recipe itself. This recipe is designed to be straightforward, even for beginner cooks, and you can have everything ready in about 45 minutes.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium sweet potato, peeled and diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 ½ cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 cup frozen or fresh corn kernels
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions:
- Start with the basics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it starts to soften and turn translucent. Stir occasionally to prevent burning.
- Add garlic and bell pepper: Once the onions have softened, add the minced garlic and diced bell pepper. Cook for another 2 minutes. You’ll notice the garlic becoming fragrant, which adds a nice base flavor to the dish.
- Incorporate the sweet potatoes: Add the diced sweet potatoes to the pot. Stir everything together to coat the potatoes in the oil and flavors. Cook for about 5 minutes, letting the sweet potatoes start to soften.
- Add the beans, tomatoes, and broth: Now it’s time to add the drained and rinsed black beans, diced tomatoes, tomato sauce, and vegetable broth. Stir to combine all the ingredients. These liquids will help the chili simmer and cook the sweet potatoes to perfection.
- Spice it up: Add the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir well to make sure the spices are evenly distributed throughout the chili.
- Simmer: Bring the chili to a simmer, then lower the heat. Cover the pot and let it cook for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
- Finish with corn and lime juice: Once the sweet potatoes are tender, stir in the corn and cook for another 5 minutes. Before serving, squeeze in the lime juice for a bit of freshness and acidity that brightens up the dish.
- Garnish and serve: If you like, garnish the chili with fresh cilantro. Serve it hot, and enjoy!
This recipe makes about 4-6 servings, depending on portion size. It’s perfect for feeding a family or meal prepping for the week.
Tips for Success
Here are a few tips to make sure your chili turns out great every time:
- Customize the heat: If you’re sensitive to spicy food, you can easily control the heat by reducing the amount of chili powder and skipping the cayenne pepper. On the other hand, if you like your chili extra spicy, feel free to add more chili powder or even some diced jalapeños.
- Use canned or fresh ingredients: While the recipe calls for canned beans and tomatoes, you can certainly use fresh tomatoes or cooked black beans if you have them on hand. Just make sure you adjust the cooking times as needed.
- Make it your own: One of the best things about chili is how versatile it is. You can add other veggies like zucchini, spinach, or carrots to bulk it up even more. If you’re not vegan or vegetarian, you could also add some cooked chicken or ground turkey for extra protein.
- Batch cooking: This chili stores well in the fridge for up to 5 days or in the freezer for about 3 months. It’s a great option for batch cooking if you like to have meals ready for busy days. Just make sure to let it cool completely before storing.
Why This Chili Works for Meal Prep
If you’re looking for a recipe that fits easily into your meal prep routine, this chili is a great option. It’s a one-pot meal that you can make in under an hour, and the leftovers taste just as good, if not better, after sitting in the fridge for a day or two.
When prepping for the week, portion the chili into individual containers and store them in the fridge or freezer. You can pair it with a side of rice or a small salad if you want to add more variety to your meals. Having a meal like this ready to go can save you time and help you avoid takeout during a busy week.
Nutritional Benefits
This chili is not only comforting but also packed with nutrients:
- Fiber: Both the black beans and sweet potatoes provide a good amount of fiber, which is essential for digestion and maintaining a healthy gut.
- Protein: The black beans offer a great plant-based protein source, helping you feel full and satisfied.
- Vitamins and minerals: Sweet potatoes are rich in vitamin A, which is important for your skin and eyes. The combination of vegetables and beans also provides a variety of other vitamins and minerals.
Final Thoughts
Sweet Potato and Black Bean Chili is a versatile, nutritious, and easy-to-make meal that works for almost any occasion. It’s filling, packed with good-for-you ingredients, and can be made in one pot with minimal fuss. Whether you’re cooking for your family, meal prepping for the week, or just want something comforting for dinner, this chili has you covered. Try it out, make it your own, and enjoy a delicious, homemade meal that’s good for you too.
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Sweet Potato and Black Bean Chili
This Sweet Potato and Black Bean Chili is a simple, hearty, and nutritious plant-based dish packed with flavor, perfect for busy weeknights or meal prep.
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium sweet potato, peeled and diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 ½ cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 cup frozen or fresh corn kernels
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
- Add garlic and red bell pepper, and cook for another 2 minutes, until fragrant.
- Stir in the sweet potato, black beans, diced tomatoes, tomato sauce, and vegetable broth.
- Add chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir to combine.
- Bring the mixture to a simmer. Lower the heat, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
- Stir in the corn and cook for an additional 5 minutes.
- Finish with lime juice and adjust seasoning if needed. Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: chili
