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.
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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
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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.
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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.
