30-Minute Sweet Potato Black Bean Chili
This sweet potato black bean chili is such a great weeknight dinner. It's hearty and spiced just right (not too hot!). The chunky sweet potatoes bring natural sweetness that balances the smoky spices. Plus, it keeps beautifully — the flavors deepen after a day or two, so it’s just as good (if not better) to enjoy during the rest of the week.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium red or yellow onion chopped
- 2 garlic cloves grated or finely chopped
- 1 tablespoon (15 g) each: ground cumin, coriander and smoked paprika
- 1 teaspoon chili powder
- 2 tablespoons (30 g) tomato paste
- 1 piece chipotle chili, from a can packed in adobo sauce coarsely chopped
- 1 tablespoon (15 g) hot sauce such as Tabasco or Cholula, or more to taste
- 2 teaspoons kosher salt
- ¾ pound (530 g) sweet potatoes (approximately one large or two medium) peeled and diced into ½-inch pieces (3 cups)
- 2 cups (100 ml) vegetable broth
- 2 15-ounce (800 g) cans black beans drained
- ½ cup (100 g) sour cream, plain Greek yogurt or plant-based yogurt
Garnish suggestions
- ½ cup (125 g) crumbled soft cheese such as feta, goat or cotija
- ½ cup sliced green onions
- 1-2 sliced avocados
- Tortilla chips
- Fresh cilantro
Instructions
- Place a Dutch oven or other large pot over medium heat. Add the olive oil and onion. Cook until softened, 2-3 minutes. Stir the garlic, spices, tomato paste, chipotle, hot sauce and salt. Cook about 1 minute or until the garlic is fragrant.
- Add the sweet potatoes and pour over enough stock or water over to just to cover them (about 2 cups). Bring to a simmer over medium high heat, then reduce the heat and cover the pot. Cook 15 minutes, or until the sweet potatoes are tender but not mushy.
- Add the black beans and sour cream to the pot and stir well. Cook another 5 minutes to blend the flavors. If you like a thicker chili, remove about a cup of the chili and puree in a blender (or use an immersion blender). Taste for seasoning and add more salt or hot sauce to taste.
- Serve the chili bowls topped with cheese and other desired garnishes on top.
Video
Notes
- This chili tastes great as a make-ahead meal. It keeps in the refrigerator up to 5 days.
- If you enjoy a thicker texture, transfer about a cup of the chili to a blender or puree with an handheld blender right in the pot.
- To freeze, cool the chili completely and pack into airtight containers and freeze for up to 1 month. Thaw overnight in the refrigerator or in a microwave on the defrost setting.
- Serve the chili with warm tortillas or cornbread on the side. For a heartier meal, add this coconut rice, couscous or brown rice to each bowl.
Nutrition
Calories: 226kcalCarbohydrates: 26gProtein: 5gFat: 13gSodium: 803mgFiber: 5gSugar: 7g
