Sweet Potato & Black Bean Chili
Sweet potato gives this meatless chili a soft, sweet contrast to smoky paprika, cumin, and black beans. Everything simmers in one pot, and the leftovers make an easy lunch. Cut the sweet potato into small, even cubes so it becomes tender before the chili reduces too far.
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15 minutes prep · 30 minutes cooking · Serves 4–6
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon mild chili powder blend
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 2 cups low-sodium vegetable broth, plus more as needed
- 1 cup frozen corn
- 1/2 teaspoon fine salt, then more to taste
- 1 tablespoon lime juice
- Chopped cilantro and lime wedges, optional
How to make it
Heat the oil in a large pot over medium heat. Cook the onion and bell pepper for 6–8 minutes until softened.
Stir in the garlic, chili powder, cumin, and paprika for 30 seconds. Add sweet potatoes, tomatoes, broth, and salt.
Bring to a simmer. Cover partially and simmer gently for 15 minutes, stirring occasionally.
Add the black beans and corn. Continue simmering for 10–15 minutes, until a fork slips easily into the sweet potato. Add a splash of broth if the chili becomes too thick.
Remove from the heat and stir in lime juice. Taste and adjust salt. Serve with cilantro and lime wedges if desired.
Tips for a better result
Use a mild American-style chili powder blend, not a tablespoon of pure cayenne. Spice blends vary, so start with less if yours is hot. A partially covered pot allows the sauce to reduce without drying out the potatoes.
Substitutions and serving ideas
Swap one can of black beans for pinto beans. For a thicker chili, mash a small ladleful of cooked beans and sweet potatoes and return it to the pot. Serve with rice or cornbread.
Storage and reheating
Refrigerate leftovers in shallow, covered containers within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Add a splash of water to saucy dishes if needed. See USDA leftover guidance.
A useful question
Can I freeze this chili? Yes. Cool promptly in shallow containers, refrigerate within two hours, and freeze portions for longer storage. Add a little water when reheating if it has thickened.
Keep your seasonings easy to find
Keep spice jars labeled and away from heat, light, and moisture. If you are organizing a cooking space, our Spiceo four-piece wall-mounted spice rack set includes four racks and mounting hardware. Jars and spices are not included. Choose a suitable mounting location away from the stove's heat and steam.
What to cook next
Cooking times are estimates; use the doneness checks in the instructions. Recipe image is AI-generated for illustration.