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When the chill of autumn and winter arrives, nothing beats cozying up with a warming bowl of chili. I can't wait for you to try this go-to Sweet Potato and Black Bean Chili that's become a favorite in my family. Not only is it packed with good stuff, but it's a flavorful crowd-pleaser perfect for vegans, vegetarians, or anyone wanting a tasty, filling bite.
Irresistible Sweet Potato and Black Bean Chili
There are plenty of reasons this dish is a winner. One big one? It's a breeze to throw together, especially if you're using a slow cooker. Picture stepping through the door to sweet potatoes, black beans, and spicy goodness simmering away and making your place smell amazing. When days get hectic, coming home to dinner already cooked can't be beat. Sweet potatoes and black beans not only taste great—they're nutritional powerhouses. You get tons of vitamins A and C, fiber, and potassium from the sweet potatoes. Those black beans? Filled with protein and fiber, plus loads of essential minerals. It's a belly-filling combo that really keeps you going.What You’ll Need
- Fresh cilantro, chopped up (top your bowl)
- One big onion, chopped
- Lime wedges to squeeze over (for serving style)
- Three garlic cloves, minced up
- Optional extras: cubed avocado, shredded cheese, diced tomatoes, or a dollop of sour cream
- Two large sweet potatoes, peeled and diced up
- One red bell pepper, chopped small
- 1/2 teaspoon salt to taste
- One 15-oz can black beans (rinsed and drained)
- One 14.5-oz can diced tomatoes
- 1/4 cup water
- 2 cups veggie broth
- Two tablespoons chili powder—or swap in ancho and chipotle powders if you want extra heat
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (if you like)
- 1/4 teaspoon cracked black pepper
Getting the Ingredients Ready
- Dice up the onion into bite-sized chunks; that way it cooks through evenly.
- Peel those sweet potatoes and cut them into little cubes so they'll cook quickly.
- Chop your red bell pepper small, similar in size to your onion.
- Mince your garlic so it spreads flavor everywhere.
Flavor-Packed Start
Start by pouring a couple of spoonfuls of olive oil into a big skillet and set the heat to medium-high. When it’s nice and hot, toss in your onion and stir it around for about five minutes until it looks soft and a little see-through. This part really builds the flavor right from the beginning. After that, mix in your minced garlic. Give it a good stir for about a minute so it gets fragrant, but don’t let it burn. Your kitchen will smell awesome and it means you’re off to a good start.Mixing In Spices and Veggies
- Dump in chili powder, cumin, and smoked paprika (if you want), along with the salt and pepper. Stir them in for about a minute so the flavors wake up.
- Add the bell pepper and sweet potatoes; cook for another five minutes. This softens them up a little before everything goes into the slow cooker.
Everything in the Pot
- Toss in black beans, diced tomatoes, veggie broth, and that water. Give everything a good mix so it’s all friendly in there.
- Pop a lid on and set it to cook. You can let it bubble away on low for 6–8 hours, or crank up the heat and cook for 3–4 hours on high. The slow cooker handles the rest, so you’re free to do your thing until dinnertime.
Other Ways to Cook
- If you're at the stove: Start just like above, then dump everything into one big pot. Let it come to a boil, then turn it down and let it bubble gently for 30–40 minutes, or until the sweet potato pieces are tender.
- Instant Pot fans: Sauté the onion, garlic, bell pepper, and sweet potato right in the Instant Pot. Toss in everything else, put the lid on, and pressure-cook for about 15–20 minutes. Let the pressure out on its own and you're ready to go.
How to Serve It Up
- Top with fresh cilantro and a squeeze of lime juice at the end for some zing.
- Set out extra toppings if you like: avocado chunks, cheese, a little sour cream, or diced tomatoes add fun flavors and textures.
- Try scooping it up with warm corn tortillas or pairing it with a kale salad. Want something heartier? Serve over quinoa or dig in with crusty bread.
Why It's Good For You
- Lots of Fiber: Both sweet potatoes and black beans help you stay full and happy by keeping digestion moving.
- Protein Boost: Black beans deliver plant-based protein, so this one's great for vegans and vegetarians.
- Vitamin-Packed: The sweet potatoes give you big doses of vitamins A and C, along with potassium and more.
- Loaded with Antioxidants: Mixing in tomatoes, peppers, and sweet potatoes means you get a bunch of antioxidants, too.
Make It Your Own
- Give it more or less heat by changing how much chili powder you toss in, or by swapping in different dried chiles like chipotle or ancho.
- Want to switch up the flavors? Go wild—add some canned green chilies or stir in chopped kale toward the end for something extra.
- Mix in cooked quinoa if you want an even heartier option—it helps with protein and texture.
Why It Fits the Season
- Soothing Eats: The deep, hearty taste is pure comfort during cold months.
- Easy to Find: Both sweet potatoes and black beans are cheap and easy to grab this time of year.
- Ideal for Gatherings: This one is great for a crowd—just double or triple and set out toppings for everyone to build their own bowl.
Topping Ideas and Tweaks
- Avocado: Top with chunks or slices for a buttery finish and healthy fat boost.
- Dash of Lime: Spritz some right before serving for punchy brightness.
- Fresh Herbs: Chopped cilantro or green onions give you a pop of freshness.
- Sour Cream & Cheese: If dairy’s your thing, add both for extra creamy richness.
- Tortilla Chips: Crunch up some tortilla chips over the top for crispiness.