Black Bean and Sweet Potato Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
299 kcal
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Course
Main Course
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Cuisine
American, Vegetarian
Black Bean and Sweet Potato Chili
Description
The recipe starts by sautéing onions, jalapeño, garlic, sweet potatoes, and spices in oil to develop aromatic flavors. Adding crushed and diced canned tomatoes with vegetable broth creates a rich liquid foundation. Black beans bring earthiness and protein while cooking slowly allows the potatoes to soften and the chili to thicken. The optional cocoa powder adds complexity without sweetness.
The resulting chili is both hearty and comforting, with tender chunks of sweet potato that contrast nicely with the soft beans and the spicy tomato broth. It can be garnished with sour cream, avocado, jalapeño slices, cheese, or crispy corn chips to add creaminess, heat, and crunch, tailoring it to individual preference.
For a thicker consistency, replacing diced tomatoes with tomato sauce is recommended. The recipe’s spice levels can also be adjusted with cayenne pepper for more heat. Nutritional content will vary depending on the toppings used, allowing flexibility based on dietary needs.
Ingredients
- 1 TBSP avocado oil or olive oil
- 1 yellow onion medium
- 1 sweet potato large
- 1 jalapeño
- 3-4 cloves garlic
- 2 TBSP chili powder
- 1 TBSP cumin ground
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp cocoa powder optional but tasty!, unsweetened
- 1 can tomato crushed, fire roasted, 15 oz
- 1 can tomato with juices, petite diced, 15 oz
- 1 cup vegetable broth or water
- 2 cans black beans (15 oz each) drained and rinsed
TASTY TOPPING OPTIONS - choose your favorites
- sour cream or greek yogurt
- avocado chopped or sliced
- jalapeño sliced
- cheddar cheese grated
- Pico de Gallo
- red onion pickled
- green onion or cilantro, chopped
- corn chips crispy
Instructions
- Prep your vegetables and measure out remaining ingredients - this chili comes together fast!
- Peel and dice onion. For a less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing. Peel and mince 3-4 cloves fresh garlic. Peel and dice sweet potato into ½ inch cubes.
- Add 1 TBSP oil to a large pot or dutch oven over medium-high heat. Sauté onion for 4-5 minutes then add jalapeño, sweet potato, and garlic. Season with chili powder, cumin, smoked paprika, cocoa powder, and salt. Mix well and sauté for a few minutes until fragrant.
- Next add the remaining ingredients and increase heat until chili starts to boil. Stir and reduce heat to an active simmer. Cook covered for 25 minutes or until sweet potatoes are deliciously tender.
- Taste chili and add any additional spices to taste. Ground cayenne pepper is a nice add in if you'd like to make it spicy. Portion chili into bowls, add your favorite toppings from the list above, and enjoy!
SLOW COOKER INSTRUCTIONS
- Peel and dice onion. For a less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing. Peel and mince 3-4 cloves fresh garlic. Peel and dice sweet potato into ½ inch cubes.
- Because we’re not sautéing the vegetables to soften them in this case, you’ll skip adding the oil and may want to add a little extra liquid to the pot to make sure the vegetables are all covered. A cup of vegetable broth should do the trick!
- Seal slow cooker lid and cook on high for approx. 3-4 hours or on low for 5-6 hours until the sweet potatoes are tender and easily cut with a fork.
Notes
- Use canned tomato sauce instead of diced tomatoes for a thicker chili.
- Adjust spice levels by adding ground cayenne pepper if you prefer more heat.
- Nutritional values will vary based on chosen toppings and seasoning adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 54g | 18% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 714mg | 30% |
| Potassium | 1085mg | 23% |
| Fiber | 17g | 68% |
| Sugar | 8g | 16% |
| Vitamin A | 6582IU | 132% |
| Vitamin C | 19mg | 21% |
| Calcium | 122mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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