Sweet Potato Black Bean Chili
Sweet Potato Black Bean Chili is a vegetarian chili full of spicy, sweet, and full of flavor. A great meal for a chilly night.
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SWEET POTATO CHILI RECIPE
My family eats a lot of meat but I promise they don’t miss it when they eat this chili. It’s hearty and filling! Serve with your favorite toppings and tortilla chips.
INGREDIENTS
- YELLOW ONION – I like yellow onion here because it does well being cooked for a long time so it’s great for soups. You could also use red onion.
- GARLIC
- SWEET POTATOES – Tender sweet potatoes give this chili a hearty and sweet flavor. To make sure it cooks evenly make sure your diced sweet potatoes are all about the same size.
- DICED TOMATOES – Use fire-roasted tomatoes for a little bit of a smoky flavor.
- BLACK BEANS – You could sub pinto beans, kidney beans, or your favorite bean.
- CHILI POWDER
- CUMIN
- LIME JUICE – I like it to add this to brighten the flavors.
- TOPPINGS: – sour cream, cheddar cheese, avocado slices, lime wedges, green onion, diced bell peppers, or fresh cilantro
IS THIS VEGETARIAN?
Yes. If you vegetable broth, this is a vegetarian recipe.
OTHER CHILI RECIPES
- Crock Pot White Chicken Chili
- Pizza Beef Chili recipe
- Spicy Black Bean Chili Recipe
- Chicken Chili Chowder
- Buffalo Chicken Chili
- Instant Pot Chili
- Green Enchilada Pork Crockpot Chili
- Chili’s Queso Dip
- Slow Cooker Quinoa Chicken Chili
Sweet Potato Black Bean Chili
Sweet Potato Black Bean Chili is a vegetarian chili full of spicy, sweet, and full of flavor. A great meal for a chilly night.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced finely, (about 2 cups)
- 1 large sweet potato, peeled and diced, (about 2 1/2 cups)
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 3 cups low-sodium chicken broth or vegetable broth, (I like better than bouillon base)
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (14.5 ounce) can petite diced tomatoes, undrained
- 2 tablespoons lime juice
Optional Toppings: shredded cheese, sour cream, sliced avocado, cilantro
Instructions
- In a large Dutch oven or pot, heat the olive oil over medium high heat.
- Add the onion and sweet potato and sautee about five minute or until onion is soft.
- Add the garlic, chili powder, cumin, and salt. Sautee another 30 seconds.
- Add the broth and bring to a boil. Reduce heat to a simmer, cook for 10-15 minutes until sweet potatoes are fork tender.
- Stir in the black beans, diced tomatoes, and lime juice. Add salt and pepper to taste. Serve and top with your favorite toppings. Store leftovers in the refrigerator in an airtight container.
Serving: 1cup, Calories: 129kcal, Carbohydrates: 17g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 307mg, Potassium: 394mg, Fiber: 3g, Sugar: 4g, Vitamin A: 8838IU, Vitamin C: 5mg, Calcium: 40mg, Iron: 1mg
This sounds sooo yummy! We grew A LOT of sweet potatoes last year so I will be trying this very soon.
Thank you!
How would I make this in the crockpot?
I haven’t tried it in the crockpot
Made this tonight and was yummy- and comforting. (And healthy!) thank you !
thank you!
You are right! I didn’t miss meat in this chili! Lived up to your promise that it has a great flavor! Thank you for this one!
Thank you!
Made this tonight. DELISH. Can leftovers be frozen?
Yes!