Servings
Font
Back
Roasted Sweet Potato and Black Bean Chili
4.9 from 21 votes

Roasted Sweet Potato and Black Bean Chili

A healthy veggie packed chili made with roasted sweet potatoes, bell pepper, tomatoes, corn and fiber rich black beans. Made with a well spiced broth and finished with flavorful garnishes. Perfect recipe for lunch or dinner.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6
Course: Soup
Cuisine: Tex-Mex

Ingredients

  • 2 lbs sweet potato about 3 medium), peeled and cut into small cubes
  • salt to taste
  • black pepper to taste
  • 2 Tbsp olive oil divided
  • 1 yellow onion chopped (1 1/2 cups, medium
  • 1 red bell pepper cored and diced
  • 4 cloves garlic minced
  • 2 1/2 cups vegetable broth then more as desired
  • 2 (14 oz) cans diced tomatoes fire roasted
  • 1 corn husked and kernels cut from cob (or 1 cup frozen corn, whole ear
  • 1 1/2 Tbsp ancho chili powder (or more to taste)
  • 2 tsp cumin ground
  • 2 (14 oz) cans black beans drained and rinsed
Toppings (optional)
  • cilantro , lime wedges, diced avocado, sliced roasted jalapeños, sour cream, cheddar or Mexican blend cheese

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees. Place sweet potatoes on baking sheet, drizzle with 1 Tbsp olive oil and toss then season with 1/2 tsp salt and toss. 
  2. Roast in preheated oven until tender, about 20 - 25 minutes, tossing once halfway through (they'll shrink down quite a bit).
  3. Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes (or until beginning to soften), then add bell pepper and saute 2 minutes longer. Add garlic and saute 2 additional minutes. 
  4. Stir in 2 1/2 cups vegetable broth, tomatoes, fresh corn (if using frozen corn wait until the point where you add the black beans to add the frozen corn) ancho chili powder, cumin and season with salt and pepper to taste. 
  5. Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes. Stir in black beans, cover and simmer 5 minutes longer. 
  6. Gently toss in sweet potatoes and allow to just warm through (if they've cooled), about 1 - 2 minutes. Thin with an additional broth if desired. Serve with desired toppings.
  7. Recipe source: inspired by allrecipes