Sweet Potato Black Bean Chili

Hearty, healthy, and full of flavor, this sweet potato black bean chili is an incredibly satisfying vegetarian meal and so simple to make! 

My husband and I are trying to eat healthier after our many decadent meals over the holiday break. I found this delicious sweet potato black bean chili recipe on Nourished by Nutrition and thought it sounded perfect for dinner. I love that I had most of the ingredients on hand and it was really easy to throw together. The chili smelled amazing while it simmered and tasted even better! My husband, son, and I all thought it was tasty while my daughter thought it was just okay since she isn’t a big fan of chili. This hearty vegetarian chili paired very nicely with a loaf of garlic bread and our house salad with Fran’s vinaigrette.

How to Make Sweet Potato Black Bean Chili

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, poblano pepper, and jalapeno pepper and cook, stirring often, for 8-10 minutes, or until softened.

Add the diced sweet potatoes, garlic, chili powder, cumin, and cayenne pepper and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Add the chopped tomatoes along with their juices to the Dutch oven and 1 cup of broth and stir, scraping the bottom of the Dutch oven to get any browned bits. Add the undrained beans and stir to combine. Bring the chili to a boil.

Once boiling, lower the heat to simmer and cover with a lid. Simmer for 35-45 minutes, until the sweet potatoes are tender, or longer for more depth of flavor. The flavor concentrates as it cooks. Add more broth if you need to thin the chili. Taste the chili and season with more sea salt, freshly cracked pepper, or cayenne pepper, to taste, if needed.

Ladle into bowls and serve with fresh cilantro, shredded cheese, green onion, and sour cream on the side if desired. Enjoy.

Sweet Potato Black Bean Chili

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Main

Cuisine: American

Servings: 6 - 8

Author: Adapted by Pam - For the Love of Cooking

Equipment

• 1 Large Dutch oven

Ingredients

Sweet Potato Black Bean Chili

• 1½ tbsp vegetable oil
• ½ medium yellow onion, diced
• 1 poblano, seeded & diced
• ½ jalapeno pepper, seeded & diced
• 1 large sweet potato, peeled & diced
• 3 large cloves of garlic, minced
• 1 tbsp chili powder
• 1½ tsp cumin
• ¼ tsp cayenne pepper, to taste
• sea salt and freshly cracked pepper, to taste
• 2 (15 oz) cans of black beans in chili sauce
• 2 (14 oz) cans of whole tomatoes, chopped
• 1-2 cups vegetable broth

Toppings:

• Fresh cilantro, chopped
• Sharp cheddar, shredded
• Green onions, sliced
• Sour cream

Instructions

• Heat the olive oil in a large Dutch oven over medium heat. Add the onion, poblano pepper, and jalapeno pepper and cook, stirring often, for 8-10 minutes, or until softened. 
• Add the diced sweet potatoes, garlic, chili powder, cumin, and cayenne pepper and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. 
• Add the chopped tomatoes along with their juices to the Dutch oven and 1 cup of broth and stir, scraping the bottom of the Dutch oven to get any browned bits. Add the undrained beans and stir to combine. Bring the chili to a boil. 
• Once boiling, lower the heat to simmer and cover with a lid. Simmer for 35-45 minutes, until the sweet potatoes are tender, or longer for more depth of flavor. The flavor concentrates as it cooks. Add more broth if you need to thin the chili. Taste the chili and season with more sea salt, freshly cracked pepper, or cayenne pepper, to taste, if needed. 
• Ladle into bowls and serve with fresh cilantro, shredded cheese, green onion, and sour cream on the side if desired. Enjoy. 

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