This hearty black bean and sweet potato chili is a perfect filling dinner recipe for any night of the week. You will love how easy it is to make, packed with flavor, and incredibly satisfying. Get ready to enjoy a nourishing meal that’s both delicious and simple.
Key Ingredients & Substitutions
- Sweet Potatoes: You can use butternut squash or pumpkin for a similar creamy texture.
- Black Beans: Kidney beans or pinto beans work well if you don’t have black beans.
- Diced Tomatoes: Crushed tomatoes can be used for a smoother chili.
- Vegetable Broth: Chicken broth is a fine substitute if you aren’t strictly vegetarian.
- Chili Powder/Cumin: Essential spices; adjust to your taste for heat.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can green chiles, undrained
- 3 cups vegetable broth
Spices:
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Optional Toppings:
- Fresh cilantro, chopped
- Avocado, diced
- Shredded cheese (cheddar or Monterey Jack)
- A dollop of sour cream or plain Greek yogurt
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Tools Needed: Large pot or Dutch oven, cutting board, knife.
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Sweet Potatoes and Spices
Add the diced sweet potato to the pot and cook for 5 minutes, stirring occasionally. Now, stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more, allowing the spices to become fragrant.
3. Combine and Simmer
Pour in the rinsed black beans, diced tomatoes (undrained), green chiles (undrained), and vegetable broth. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Adjust Seasoning and Serve
Taste the chili and adjust salt and pepper if needed. If you prefer a thicker chili, you can mash some of the sweet potatoes or beans against the side of the pot. Ladle the hot chili into bowls and serve with your favorite toppings.
Variation Ideas
- Add Grains: Stir in 1/2 cup of cooked quinoa or farro during the last 10 minutes of simmering for extra texture and a more substantial filling dinner recipe.
- Boost Veggies: Incorporate diced bell peppers, corn, or zucchini when you add the sweet potatoes.
- Spicier Kick: Increase the cayenne pepper or add a dash of your favorite hot sauce.
- Lime Brightness: Squeeze fresh lime juice into the chili just before serving for a vibrant finish.
Storage Instructions
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave until thoroughly warm.
Frequently Asked Questions (FAQ)
Q: Can you make this chili in a slow cooker?
A: Yes, combine all ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Is this chili gluten-free?
A: Yes, all ingredients listed are naturally gluten-free, making it a great option for a filling dinner recipe.
Q: Can you prepare this chili ahead of time?
A: Absolutely! Chili often tastes even better the next day as the flavors meld.
Q: How do you thicken the chili if it’s too thin?
A: You can mash some of the sweet potatoes or black beans against the side of the pot, or mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering chili.
Q: What are some good topping ideas for this chili?
A: Fresh cilantro, diced avocado, shredded cheese, sour cream, plain Greek yogurt, or a sprinkle of tortilla strips are all delicious options.
Q: Can you use dried beans instead of canned?
A: Yes, but you’ll need to soak and cook them first according to package directions before adding them to the chili. Use about 1 cup of dried beans, cooked, to replace two cans.