Pin A hearty, vibrant vegetarian chili featuring sweet potatoes, black beans, and a blend of warming spices—perfect for a comforting weeknight meal.
I first made this chili on a chilly weeknight when I wanted something both comforting and nourishing. The sweet potatoes and black beans come together so easily, making it a staple in our dinner rotation.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 g)
- Onion: 1 large, diced
- Red bell pepper: 1, diced
- Garlic: 3 cloves, minced
- Jalapeño (optional): 1, seeded and minced
- Black beans: 2 cans (400 g each), drained and rinsed
- Diced tomatoes: 1 can (400 g)
- Vegetable broth: 500 ml
- Olive oil: 2 tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1 1/2 tsp
- Chili powder: 1 tsp
- Ground cinnamon: 1/2 tsp
- Dried oregano: 1 tsp
- Salt: 3/4 tsp, or to taste
- Black pepper: 1/4 tsp
- Fresh cilantro (optional): Chopped
- Lime wedges (optional): For serving
- Sliced avocado (optional): For serving
- Sour cream or vegan alternative (optional): For serving
Instructions
- Sauté aromatics:
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
- Add vegetables:
- Stir in the garlic, jalapeño, and red bell pepper. Sauté for 2 to 3 minutes until fragrant.
- Cook sweet potatoes:
- Add the diced sweet potatoes and cook for another 3 to 4 minutes, stirring occasionally.
- Add seasonings:
- Sprinkle in the cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir to coat the vegetables.
- Add beans, tomatoes, broth:
- Pour in the diced tomatoes (with juices), black beans, and vegetable broth. Stir well and bring to a simmer.
- Simmer:
- Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
- Season and serve:
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream if desired.
Pin This chili is one of our go-to meals for cozy nights at home—my family always loves adding their favorite toppings, and it's satisfying for everyone at the table.
Serving Suggestions
Serve over rice, scoop with tortilla chips, or pair with warm cornbread for a complete meal.
Make It Your Own
Swap in kidney or pinto beans, use butternut squash instead of sweet potato, or add extra jalapeño for more heat.
Storage & Freezing
Leftovers store well in the fridge for up to 4 days, and can also be frozen for up to 2 months—perfect for meal prep!
Pin This chili is easy to adapt and sure to become a staple in your dinner routine. Enjoy the bold flavors with your favorite toppings!
Recipe Q&A
- → What spices enhance the chili's flavor?
Ground cumin, smoked paprika, chili powder, cinnamon, and oregano combine to create a warm, complex taste.
- → Can I add heat to the dish?
Yes, include jalapeño or a pinch of cayenne pepper to adjust the spiciness to your preference.
- → What are suitable bean alternatives?
Kidney or pinto beans can be used instead of black beans without altering the dish's essence.
- → How should leftovers be stored?
Keep leftovers refrigerated in an airtight container. Flavors deepen overnight, making it great for meal prep.
- → What are recommended garnishes?
Fresh cilantro, lime wedges, sliced avocado, and sour cream or vegan alternatives add brightness and creaminess.
