Chili with Sweet Potatoes and Black Beans

Name: Chili with Sweet Potatoes and Black Beans
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons (30 ml) olive oil; 1 large (300 g) yellow onion, diced; 4 cloves (20 g) garlic, minced; 1 large (200 g) red bell pepper, diced; 2 medium (500 g) sweet potato, peeled and cut into ½-inch cubes; 2 teaspoons (4 g) ground cumin; 1½ teaspoons (3 g) chili powder; 28 ounces (800 g) canned diced tomatoes (no added sugar); 2 tablespoons (30 g) tomato paste; 2 cans (15 oz each) (850 g) canned black beans, drained and rinsed; 1 cup (240 ml) vegetable broth; 1 teaspoon (1 g) dried oregano; 1 leaf bay leaf; 1 teaspoon (6 g) kosher salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) lime juice, fresh (optional)

From the MyKitchenBank Kitchen

A hearty vegetarian chili that combines earthy black beans, naturally sweet potatoes, and aromatic spices simmered into a warming, deeply flavored pot. Cumin and chili powder provide a gentle heat, while tomatoes and vegetable broth create a rich base. Serve topped with avocado, cilantro, sour cream, or crispy tortilla strips.

Prep: 20 min
Cook: 35 min
Total: 55 min
Makes: 6 servings (about 8 cups total)

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Steps

Before you start

Gather all ingredients and prep vegetables before you start cooking
If using dried beans instead of canned, soak and cook them ahead (about 1.5 hours)
Have toppings ready: avocado slices, fresh cilantro, lime wedges, sour cream, or crispy tortilla strips

1
Sauté aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced red bell pepper and cook for another 2–3 minutes, stirring, until the pepper begins to soften.
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Ready when: Onion is translucent and pepper is tender-crisp
Tip: Don't rush this step; allowing vegetables to soften releases their natural flavors into the oil.
2
Bloom spices
- Sprinkle ground cumin and chili powder over the vegetables and stir constantly for 30 seconds.
- The spices will become fragrant as they toast lightly in the hot oil—this intensifies their flavor and prevents them from tasting raw in the finished chili.
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Ready when: Spices smell warm and aromatic
Tip: Keep your spoon moving to prevent spices from burning; this is called blooming and creates deeper flavor.
3
Add sweet potatoes and tomato paste
- Stir in tomato paste and cook for 1 minute, coating the vegetables.
- Add the cubed sweet potatoes and stir to combine with the spice mixture.
- Cook for 2 minutes so the sweet potatoes begin to absorb the flavors.
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Ready when: Sweet potato cubes are evenly coated with the spice mixture
Tip: Cutting sweet potatoes into uniform ½-inch cubes ensures even cooking.
4
Deglaze and add liquid
- Pour in the canned diced tomatoes (with their juices) and vegetable broth, stirring to combine.
- Scrape up any browned bits from the bottom of the pot—these add rich flavor.
- Add the drained and rinsed black beans, dried oregano, and bay leaf.
- Stir well.
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Ready when: All ingredients are combined and liquid comes to a gentle boil
Tip: Rinsing canned beans removes excess sodium and reduces gas; don't skip this step.
5
Bring to a boil and reduce heat
- Increase heat to medium-high and bring the chili to a gentle boil, stirring occasionally.
- Once boiling, reduce heat to low and partially cover with a lid, leaving it slightly ajar.
- Simmer gently for 25–30 minutes, stirring every 8–10 minutes, until sweet potatoes are very tender and the flavors have melded.
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Ready when: Sweet potato cubes break apart easily with a wooden spoon; broth has thickened slightly and turned a deep reddish-brown
Tip: Partial coverage allows some liquid to evaporate, concentrating flavors, while preventing excessive reduction.
6
Season and finish
- Remove bay leaf.
- Taste the chili and season with kosher salt and freshly ground black pepper.
- Add fresh lime juice if desired—the acidity brightens the earthiness of the beans and sweetness of the potatoes.
- Stir and adjust seasonings to taste.
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Ready when: Chili is well-seasoned and tastes balanced and warm
Tip: Lime juice is optional but highly recommended; it adds brightness without harshness.

Good to know

Tips

Sweet potatoes release more water as they cook, so if you prefer thicker chili, simmer uncovered for the last 10 minutes to let excess liquid evaporate.
For extra smokiness, add ½ teaspoon of smoked paprika or a pinch of cayenne pepper in step 2 (spice blooming). Start with less—you can always add more.
Serve with toppings on the side: diced avocado, fresh cilantro, diced red onion, crispy tortilla strips, lime wedges, or sour cream. This lets guests customize their bowl.
Leftovers make a delicious filling for stuffed peppers, tacos, or served over rice or polenta.

Make ahead

Chili tastes even better the next day as flavors meld. Make it up to 3 days ahead, store in the refrigerator, and reheat gently over medium heat on the stovetop or in the microwave.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months. To reheat from frozen, thaw overnight in the fridge, then warm gently over medium heat on the stovetop (add a splash of broth if it's too thick) or microwave in a bowl, stirring halfway through. The texture will be slightly softer after freezing, but the flavor remains excellent.

Substitutions

canned black beans, drained and rinsed → Pinto beans or kidney beans. Use the same amount. Pinto beans are earthier; kidney beans are firmer and hold their shape better during cooking.
sweet potato → Butternut squash or pumpkin. Cut into ½-inch cubes. Both have similar sweetness and cooking time; squash is less dense and may break down slightly more.
red bell pepper → Poblano peppers (roasted and peeled) or green bell pepper. Poblanos add smoky depth; green peppers are slightly more herbaceous. Use about 2 poblanos or 1 large green pepper.
vegetable broth → Low-sodium chicken broth or water. Chicken broth adds richness; water works but use only if you add an extra pinch of salt and a squeeze of lime juice for depth.