Description
This Sweet Potato and Black Bean Chili is the perfect cozy, meatless meal that’s packed with plant-based protein and bold Southwest flavor. With creamy chunks of sweet potato, earthy black beans, and just the right spice, it’s satisfying, simple, and soul-warming.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 bell pepper, diced
2 medium sweet potatoes, peeled and cubed
2 (15 oz) cans black beans, drained and rinsed
1 (15 oz) can diced tomatoes
2 cups vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Optional: lime juice, avocado, cilantro, Greek yogurt for topping
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until soft (about 5 minutes).
Add sweet potatoes, black beans, diced tomatoes, and vegetable broth. Stir in chili powder, cumin, paprika, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until sweet potatoes are fork-tender.
Adjust seasoning, and serve hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 280 / serving
- Sugar: 9g / serving
- Fat: 5g / serving
- Carbohydrates: 42g / serving
- Fiber: 11g / serving
- Protein: 10g / serving