Sweet Potato Black Bean Chili
Cozy up with a bowl of Sweet Potato Black Bean Chili, a hearty and nutritious one-pot wonder that’s bursting with bold flavors and vibrant ingredients. Perfect for weeknight dinners or meal prep, this plant-based chili combines tender sweet potatoes, protein-packed black beans, and sweet corn in a zesty tomato broth infused with smoky paprika, warm cinnamon, and a hint of chili powder. Ready in just 50 minutes, it’s a quick and satisfying option for busy days. Garnish with creamy avocado, fresh cilantro, and a squeeze of lime for a refreshing finish. Plus, this vegan and gluten-free dish is crowd-pleasing comfort food that’s as healthy as it is delicious!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 large Garlic cloves, minced
- 2 medium Sweet potatoes, peeled and diced
- 1 medium Red bell pepper, diced
- 2 cups Black beans, canned (rinsed and drained)
- 14 ounces Diced tomatoes, canned (with juices)
- 2 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Corn (frozen or canned, drained)
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 1 large Avocado, diced (optional for topping)
- 4 pieces Lime wedges (optional for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it becomes translucent.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Add the diced sweet potatoes and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, to start softening the vegetables.
Stir in the black beans, diced tomatoes (with their juices), and vegetable broth.
Add the ground cumin, smoked paprika, chili powder, cinnamon, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the sweet potatoes are tender.
Stir in the corn and cook for an additional 5 minutes to heat through.
Taste and adjust seasoning, adding more salt or spices as desired.
Ladle the chili into bowls and top with optional garnishes like fresh cilantro, diced avocado, and lime wedges, if using.
Serve hot and enjoy!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 13.5 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1475 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
