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Loaded Sweet Potato and Black Bean Chili Bowl

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A hearty, healthy, and comforting chili bowl featuring sweet potatoes, black beans, and smoky spices. Perfect for busy weeknights, meal prep, or cozy weekends, this one-pot recipe is filling, nutritious, and endlessly customizable.

Ingredients

Scale
  • 2 large sweet potatoes (peeled and diced, about 1.3 lbs/600g)
  • 1 large yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (chopped)
  • 1 jalapeño (seeded and diced, optional)
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 can (14.5 oz) fire-roasted diced tomatoes (with juices)
  • 2 cups vegetable broth (low-sodium preferred)
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tbsp chili powder (smoked chili powder optional)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon (optional)
  • Salt and black pepper to taste
  • 2 tbsp olive oil (for sautéing)
  • Avocado (diced or sliced, for topping)
  • Fresh cilantro (chopped, for topping)
  • Green onions (thinly sliced, for topping)
  • Plain Greek yogurt or sour cream (optional, use non-dairy for vegan)
  • Lime wedges (for serving)
  • Crumbled tortilla chips or pepitas (for crunch, optional)

Instructions

  1. Peel and dice sweet potatoes into 1/2-inch cubes. Chop onion, bell pepper, and jalapeño. Mince garlic.
  2. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook for 3-4 minutes until softened. Stir in jalapeño and garlic, cook another minute.
  3. Add diced sweet potatoes, stir to coat with aromatics. Cook for 5 minutes, stirring occasionally, until sweet potatoes start to caramelize.
  4. Add cumin, chili powder, smoked paprika, and cinnamon. Stir for 1 minute to bloom spices.
  5. Add tomato paste, stir well. Pour in fire-roasted tomatoes (with juices) and vegetable broth. Stir, scraping up any bits from the bottom.
  6. Bring chili to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring halfway through, until sweet potatoes are fork-tender.
  7. Stir in drained black beans, salt, and pepper. Simmer uncovered for 10 more minutes. Adjust broth as needed for desired thickness.
  8. Optional: Mash about 1/2 cup sweet potatoes with a fork and stir back in, or use an immersion blender for a few pulses for creamier chili.
  9. Taste and adjust salt, pepper, and spices. Stir in fresh lime juice. Remove from heat.
  10. Ladle chili into bowls. Top with avocado, cilantro, green onions, Greek yogurt or sour cream, tortilla chips or pepitas, and a squeeze of lime.

Notes

For extra creaminess, mash some sweet potatoes or use an immersion blender. Adjust spice level by adding more jalapeño or chili powder. The chili freezes well and tastes even better the next day. Use plant-based toppings for vegan, and double-check broth for gluten-free. Add corn, spinach, or swap beans for variety.

Nutrition

Keywords: sweet potato chili, black bean chili, vegetarian chili, vegan chili, healthy dinner, one-pot meal, meal prep, gluten-free, comfort food, easy chili recipe

Find it online: https://tessierecipes.com/loaded-sweet-potato-and-black-bean-chili-bowl-recipe-easy-and-healthy-dinner/