Description
Black bean chili with sweet potatoes offers hearty comfort for cold winter nights. Spicy, complex flavors and nutritious ingredients make this Mexican-inspired dish a delightful meal you’ll savor to the last bite.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz/425 g) black beans, drained and rinsed
- 1 can (15 oz/425 g) diced tomatoes
- 1 can (15 oz/425 g) tomato sauce
- 2 cups (480 ml) vegetable broth
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1 tsp ground oregano
- 1 tbsp olive oil
- Juice of 1 lime
- Salt and pepper, to taste
- Optional toppings: sour cream, avocado, cilantro, shredded cheese, or tortilla chips
Instructions
- Warm olive oil in a spacious cooking vessel over medium-high temperature, gently sautéing diced onions until they become translucent and fragrant.
- Introduce red bell peppers to the pot, allowing them to soften and release their vibrant colors and sweet essence.
- Infuse the mixture with minced garlic, stirring briefly to awaken its aromatic qualities without burning.
- Cascade sweet potatoes, black beans, diced tomatoes, and tomato sauce into the simmering landscape, creating a rich and textured foundation.
- Stream vegetable broth into the pot, then sprinkle a harmonious blend of chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and pepper to build complex flavor layers.
- Lower heat, cover the pot, and let the chili gently simmer for approximately 25-30 minutes until sweet potatoes reach a tender, yet slightly firm consistency.
- Just before serving, brighten the entire dish with a zesty squeeze of fresh lime juice, cutting through the robust flavors.
- Ladle into warm bowls and embellish with optional garnishes like creamy sour cream, buttery avocado slices, or a cascade of shredded cheese.
Notes
- Customize heat levels by adjusting chili powder or adding fresh jalapeños for extra spiciness.
- Swap vegetable broth with water if reducing sodium intake, ensuring flavor remains robust with additional spices.
- Prepare chili in advance as flavors deepen and develop more complexity when refrigerated overnight, making it perfect for meal prep.
- Create gluten-free and vegan-friendly version by using dairy-free toppings like cashew cream or nutritional yeast instead of traditional cheese and sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg