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Sweet Potato Black Bean Chili

Quick One-Pot Sweet Potato Black Bean Chili Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp kosher salt
  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes
  • 1 (28 oz) can crushed tomatoes
  • 2 (15 oz) cans black beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 tbsp lime juice
  • Toppings: diced avocado, cilantro, sour cream

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes, then add garlic and cook 30 seconds.
  2. Stir in chili powder, cumin, smoked paprika, and salt. Toast for 1 minute, stirring constantly.
  3. Add sweet potatoes and crushed tomatoes. Pour in broth and bring to a boil.
  4. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, until sweet potatoes are tender.
  5. Uncover, stir in black beans, and simmer 5 minutes until heated through.
  6. Remove from heat, stir in lime juice, ladle into bowls, and top with avocado, cilantro, and sour cream.

Notes

The chili will thicken as it cools, so add an extra splash of broth when reheating if needed. For a spicier kick, don’t skip the chipotle tip in the variations.