Smoky Sweet Potato and Black Bean Chili

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tbsp chili powder
• 1 1/2 tsp smoked paprika
• 1/2 tsp chipotle powder (optional, for heat)
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
• 2 cups low-sodium vegetable broth
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups / 650 g)
• 2 (15 oz) cans black beans, drained and rinsed
• 1 tbsp lime juice
• To serve: sour cream, sliced scallions, shredded sharp cheddar

Do This

• 1) Sauté onion and bell pepper in olive oil over medium heat until softened (6–8 min). Add garlic (30 sec).
• 2) Stir in tomato paste and spices; cook until very fragrant (1 min).
• 3) Add crushed tomatoes, diced tomatoes, broth, and sweet potatoes; bring to a boil.
• 4) Reduce to a gentle simmer, cover, and cook until sweet potatoes are tender (20–25 min).
• 5) Stir in black beans; simmer uncovered to thicken (10–12 min).
• 6) Mash a few sweet potato cubes to make it thicker; stir in lime juice and adjust salt.
• 7) Serve hot with sour cream, scallions, and cheddar.

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Why You’ll Love This Recipe

• Thick, smoky, and satisfying: Sweet potatoes make it hearty, and smoked paprika adds that slow-cooked flavor without any fuss.
• Weeknight-friendly: One pot, pantry staples, and hands-off simmer time.
• Great leftovers: It thickens even more overnight and reheats beautifully.
• Easy to customize: Make it spicier, veg-friendly (as written), or add extra veggies based on what you have.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 4 garlic cloves, 2 medium sweet potatoes, 1 lime, scallions
• Dairy: sour cream, sharp cheddar cheese
• Pantry: olive oil, tomato paste, ground cumin, chili powder, smoked paprika, chipotle powder (optional), dried oregano, kosher salt, black pepper, crushed tomatoes (28 oz), fire-roasted diced tomatoes (14.5 oz), low-sodium vegetable broth (2 cups), black beans (2 cans)

Full Ingredients

Chili Base

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste

Spices and Seasonings

• 2 tsp ground cumin
• 2 tbsp chili powder
• 1 1/2 tsp smoked paprika
• 1/2 tsp chipotle powder (optional, for extra smoky heat)
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Beans, Sweet Potatoes, and Tomatoes

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups / 650 g)
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can fire-roasted diced tomatoes (do not drain)
• 2 cups low-sodium vegetable broth
• 2 (15 oz) cans black beans, drained and rinsed
• 1 tbsp lime juice (about 1/2 lime)

Toppings (Serve at the Table)

• 1/2 cup sour cream
• 1/2 cup sliced scallions (green parts and tender light-green parts)
• 1 cup shredded sharp cheddar cheese

Step-by-Step Instructions

Step 1: Prep your vegetables

Dice the onion and bell pepper. Mince the garlic. Peel the sweet potatoes and cut them into 1/2-inch cubes so they cook evenly and quickly.

Tip: If your cubes are larger than 1/2 inch, add 5–10 minutes to the simmer time.

Step 2: Sauté the onion and pepper

Set a large Dutch oven or heavy-bottomed pot over medium heat. Add 2 tbsp olive oil. Once the oil shimmers, add the diced onion and bell pepper.

Cook, stirring occasionally, until the vegetables soften and the onion looks translucent, 6–8 minutes.

Step 3: Add garlic, tomato paste, and toast the spices

Add the minced garlic and cook until fragrant, 30 seconds.

Stir in the 2 tbsp tomato paste and cook, stirring constantly, 1 minute to caramelize it slightly.

Add cumin, chili powder, smoked paprika, chipotle powder (if using), oregano, salt, and black pepper. Stir and cook 1 minute more. This quick “toasting” step helps the spices taste deeper and smokier.

Step 4: Add tomatoes, broth, and sweet potatoes

Pour in the 28 oz crushed tomatoes, the 14.5 oz fire-roasted diced tomatoes (with juices), and the 2 cups vegetable broth. Stir well, scraping the bottom of the pot to release any flavorful browned bits.

Add the cubed sweet potatoes and stir to combine.

Step 5: Simmer until the sweet potatoes are tender

Increase heat to bring the chili to a boil, then reduce to a gentle simmer (low heat). Cover with a lid slightly ajar and simmer until the sweet potatoes are tender when pierced with a fork, 20–25 minutes.

If the chili is bubbling too aggressively, lower the heat; a gentle simmer keeps the sweet potatoes intact and prevents scorching.

Step 6: Add black beans and thicken the chili

Stir in the drained and rinsed black beans. Simmer uncovered for 10–12 minutes, stirring occasionally, until the chili looks thick and spoon-coating.

For an extra-thick, creamy texture, use the back of a spoon to mash some of the sweet potato cubes against the side of the pot (about 1/2 cup worth), then stir them back in.

Step 7: Finish, taste, and serve with toppings

Turn off the heat and stir in 1 tbsp lime juice. Taste and adjust seasoning with additional salt as needed (start with 1/4 tsp at a time).

Ladle into bowls and top with sour cream, sliced scallions, and shredded sharp cheddar. Serve hot.

Pro Tips

• Use fire-roasted diced tomatoes: They add instant smoky depth that tastes like the chili simmered all day.
• Control thickness: Simmer uncovered longer for thicker chili, or add 1/4–1/2 cup extra broth if you prefer it looser.
• Prevent sticking: Stir more often during the final uncovered simmer, especially if using a thinner pot.
• Dial in the heat: Chipotle powder adds a slow, smoky heat. Start with 1/4 tsp if you’re sensitive, or skip it entirely.
• Make the sweet potatoes the star: Keep cubes consistent (1/2 inch) so they become tender at the same time.

Variations

• Vegan: Use plant-based sour cream and dairy-free cheddar (or top with diced avocado instead).
• Extra smoky: Add 1 tsp adobo sauce (from canned chipotles in adobo) along with the tomatoes.
• Add more vegetables: Stir in 1 cup corn (frozen is fine) or 2 cups chopped spinach during the last 5 minutes of simmering.

Storage & Make-Ahead

Let the chili cool to room temperature (about 30–45 minutes), then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot (about 8–12 minutes), adding a splash of broth or water if it’s too thick.

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. Add toppings fresh after reheating.

Nutrition (per serving)

Approximate, per 1/6 of recipe (without toppings): 320 calories, 10 g protein, 6 g fat, 58 g carbohydrates, 14 g fiber, 10 g sugars, 780 mg sodium.