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Sweet Potato Black Bean Chili

Sweet potato black bean chili with orange cubes and glossy black beans in a smoky tomato broth. A one-pot simmer brings tender sweet potatoes and a thick, spoonable chili with bold chili powder and smoked paprika.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato chili base
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 sweet potatoes, cubed Cut into small cubes so they soften quickly.
  • 2 can (15 oz) black beans
  • 1 can (28 oz) diced tomatoes
  • 2 cup vegetable broth
  • 2 tbsp chili powder
  • 1 tsp smoked paprika

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the olive oil in a Dutch oven over medium heat until shimmering, then add the diced onion. Sauté for 4 to 6 minutes, stirring occasionally, until the onion turns translucent and fragrant.
  2. Add the minced garlic and stir for 30 to 60 seconds until fragrant and lightly golden, taking care not to brown it.
Simmer the chili
  1. Add the cubed sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, and smoked paprika. Stir until the spices are evenly distributed through the glossy liquid.
  2. Bring the chili to a gentle simmer, then reduce heat to low and cook for 30 minutes, stirring once or twice, until the sweet potatoes are tender.
Finish and serve
  1. Taste the chili and season to taste with additional chili powder or salt as needed. Simmer 2 to 3 minutes after adjusting so the flavor settles.
  2. Ladle into bowls and serve with toppings of your choice, keeping the chili hot and spoonable.

Notes

Cut sweet potatoes into small cubes for faster softening and a creamier texture without overcooking. Store leftovers in the fridge up to 4 days in a sealed container; reheat gently on the stovetop or microwave. Freezing is yes—freeze up to 3 months and thaw in the fridge before reheating. For a gluten-free option, ensure your chili powder and any toppings are certified gluten-free.