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Weeknight • Vegetarian

Easy Black Bean Sweet Potato Chili

A hearty, flavorful vegetarian chili packed with black beans, sweet potatoes, and warm spices.

Prep
15 min
Cook
35 min
Servings
4
Level
Weeknight
Easy Black Bean Sweet Potato Chili

Warm up with a bowl of this incredibly satisfying Easy Black Bean Sweet Potato Chili! It's a vegetarian triumph, brimming with earthy black beans, tender sweet potatoes, and a symphony of warming spices. This chili is not only nourishing and delicious but also comes together with minimal fuss, making it a perfect weeknight meal that tastes like it simmered all day.

Ingredients

Yield: 4 servings

Main

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can diced tomatoes, undrained
  • 2 (15 oz) cans black beans, rinsed and drained
  • 4 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar, sour cream/Greek yogurt, chopped cilantro, sliced avocado, tortilla chips

Preparation

  1. Step 1

    Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion and red bell pepper and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.

  2. Step 2

    Add diced sweet potato, crushed tomatoes, diced tomatoes, black beans, vegetable broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir everything to combine.

  3. Step 3

    Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 25-30 minutes, or until the sweet potatoes are tender, stirring occasionally to prevent sticking.

  4. Step 4

    Taste and season with salt and black pepper as needed. Ladle hot chili into bowls and serve with your favorite toppings like shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, or sliced avocado.

Tips

  • This chili tastes even better the next day, so it's a great make-ahead meal!
  • For a creamier chili, use an immersion blender to blend about 1/4 of the chili directly in the pot before serving.

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