Sweet Potato and Black Bean Chili

Name: Sweet Potato and Black Bean Chili
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 tablespoons (30 ml) olive oil; 1 large (about 10 oz) (280 g) yellow onion, cut into ½-inch (1 cm) dice; 1 large (about 8 oz) (225 g) red bell pepper, seeded and cut into ½-inch (1 cm) dice; 4 cloves (15 g) garlic cloves, minced; 3 tablespoons (24 g) chili powder; 2 teaspoons (4 g) ground cumin; 1 teaspoon (2½ g) smoked paprika; 1 teaspoon (1 g) dried oregano; 2 medium (about 1½ lb) (680 g) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes; 1 can (28 oz) (794 g) canned diced tomatoes, undrained; 2 tablespoons (32 g) tomato paste; 2 cans (15 oz each) (850 g) canned black beans, drained and rinsed; 2 cups (475 ml) low-sodium vegetable broth; 1 teaspoon (4 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; 1 large (about 2 tablespoons / 30 ml juice) (70 g) lime, juiced; ¼ cup (5 g) fresh cilantro, roughly chopped (optional); 1 ripe (170 g) avocado, diced (optional)

From the MyKitchenBank Kitchen

A hearty, smoky vegetarian chili with tender cubes of sweet potato, creamy black beans, and a rich tomato base spiced with chili powder, cumin, and smoked paprika. Everything cooks in one pot in about an hour.

Prep: 20 min
Cook: 45 min
Wait: 5 min
Total: 1 hr 10 min
Makes: About 9 cups (6 generous servings)

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Ingredients

6 servings

2 tablespoons (30 ml) olive oil
1 large (about 10 oz) (280 g) yellow onion, cut into ½-inch (1 cm) dice
1 large (about 8 oz) (225 g) red bell pepper, seeded and cut into ½-inch (1 cm) dice
4 cloves (15 g) garlic cloves, minced
3 tablespoons (24 g) chili powder
2 teaspoons (4 g) ground cumin
1 teaspoon (2.5 g) smoked paprika
1 teaspoon (1 g) dried oregano
2 medium (about 1½ lb) (680 g) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes
1 can (28 oz) (794 g) canned diced tomatoes, undrained
2 tablespoons (32 g) tomato paste
2 cans (15 oz each) (850 g) canned black beans, drained and rinsed
2 cups (475 ml) low-sodium vegetable broth
1 teaspoon (4 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
1 large (about 2 tablespoons / 30 ml juice) (70 g) lime, juiced
For serving
¼ cup (5 g) fresh cilantro, roughly chopped (optional)
1 ripe (170 g) avocado, diced (optional)

Equipment (6)

5- to 6-quart (4.7–5.7 L) heavy-bottomed pot or stockpot with lid
Chef's knife and cutting board
Vegetable peeler
Wooden spoon
Measuring cups and spoons
Colander

Steps

Before you start

Peel and cube the sweet potatoes into even ¾-inch (2 cm) pieces so they cook at the same rate.
Drain and rinse the canned black beans well to remove the canning liquid and excess sodium.
Measure the spices into a small bowl before you start so they can go into the pot all at once.
Use a heavy pot with a lid that holds at least 5 quarts (4.7 L) so the chili can simmer without boiling over.

1
Sauté the aromatics
- Heat the olive oil in a 5- to 6-quart pot over medium heat for 1 minute.
- Add the diced onion, bell pepper, and the 1 teaspoon salt.
- Cook, stirring every minute or so, for 7 to 8 minutes.
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Ready when: Onion is soft and translucent, and the pepper pieces have softened and are starting to brown at the edges.
Tip: Salting now draws moisture out of the vegetables so they soften faster.
2
Bloom garlic and spices
- Stir in the garlic, chili powder, cumin, smoked paprika, and oregano.
- Cook, stirring constantly, for 1 minute.
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Ready when: The mixture smells strongly fragrant and looks like a thick, brick-red paste coating the vegetables.
Tip: If the pot looks dry or the spices stick, add 1 tablespoon of broth. Don't let the spices scorch or they turn bitter.
3
Toast tomato paste
- Add the tomato paste and stir it into the vegetables.
- Cook for 2 minutes, scraping the bottom of the pot as you stir.
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Ready when: The paste darkens from bright red to a deeper rust color.
4
Add sweet potatoes and liquids
- Add the cubed sweet potatoes, the canned diced tomatoes with their juices, and the vegetable broth.
- Stir well, scraping up any browned bits from the bottom of the pot.
- Raise the heat to high and bring to a boil, about 4 minutes.
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Ready when: Large bubbles break steadily across the surface.
5
Simmer until tender
- Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer for 20 minutes, stirring once or twice.
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Ready when: A sweet potato cube is almost tender and yields to a fork with slight resistance in the center.
Tip: Keep the simmer gentle, with small bubbles only. A hard boil breaks the sweet potatoes apart.
6
Add the black beans
- Stir in the drained and rinsed black beans.
- Simmer uncovered for 15 minutes, stirring every 5 minutes.
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Ready when: Sweet potato cubes are completely fork-tender, and the chili is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: For a thicker chili, mash about ½ cup of the beans and sweet potatoes against the side of the pot with the back of your spoon.
7
Finish with lime
- Remove the pot from the heat.
- Stir in the lime juice (about 2 tablespoons / 30 ml).
- Taste, then add more salt and black pepper as needed.
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Ready when: The flavor tastes bright and balanced, not flat.
Tip: Add salt a pinch at a time. Canned tomatoes and beans vary in saltiness.
8
Rest and serve
- Let the chili sit off the heat, covered, for 5 minutes so it thickens slightly.
- Ladle into bowls and top with chopped cilantro and diced avocado if using.
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Ready when: The chili is steaming and no longer runs thin off the spoon.

Good to know

Tips

Cut the sweet potatoes into uniform ¾-inch cubes; smaller pieces fall apart and larger ones stay firm.
For more heat, add ½ teaspoon cayenne or 1 minced chipotle in adobo with the spices.
Don't skip the lime juice at the end. The acid balances the sweetness of the potatoes.
Top with sour cream, shredded cheddar, or tortilla chips for extra texture.

Make ahead

The chili tastes even better made 1 day ahead. Cool completely, refrigerate in an airtight container, and reheat gently, adding a splash of broth or water if it has thickened. Add the lime juice and garnishes just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container for up to 5 days. Freezer: up to 3 months in freezer-safe containers, leaving ½ inch of headspace; thaw overnight in the fridge. Reheat in a pot over medium-low heat, stirring often, until steaming hot, or microwave in 90-second bursts, stirring between each.

Substitutions

sweet potatoes → butternut squash cubes. Use the same weight, cut to the same size; cooking time is about the same.
canned black beans → pinto or kidney beans. Use the same quantity of canned beans, drained and rinsed.
low-sodium vegetable broth → water. Use 2 cups (475 ml) water plus an extra ½ teaspoon salt; the flavor will be slightly less rich.
lime → apple cider vinegar. Use 1 tablespoon (15 ml) in place of the lime juice.