One-Pot Sweet Potato and Black Bean Chili Recipe

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Cozy One-Pot Sweet Potato and Black Bean Chili Recipe, Made Simple

There’s something wonderfully comforting about a warm bowl of chili, especially when it’s packed with vibrant, wholesome ingredients. This One-Pot Sweet Potato and Black Bean Chili Recipe truly hits that feel-good spot, combining the natural sweetness of tender sweet potatoes with hearty black beans and rich, smoky spices. I love how it fills the kitchen with cozy aromas and comes together in just a single pot—less fuss and more flavor. Whether you’re craving an easy weeknight dinner or a make-ahead meal to soothe chilly evenings, this chili feels like a warm hug in a bowl. You’ll find it beautifully balanced, with layers of spice that play well against the sweetness and earthiness. Plus, it’s versatile enough to brighten up with your favorite toppings or kept classic and simple. Over the years, I’ve learned that a well-made chili is all about layering flavors and textures thoughtfully—and this recipe gets it just right every time. So, let’s dive in to see what makes this dish so special and how you can bring it to life in your kitchen.

Ingredient Lowdown

• Olive oil: Provides a toasty base for sautéing aromatics.
• Onion & garlic: Classic flavor pillars that give depth and warmth.
• Sweet potatoes: Their natural sweetness balances the chili’s spice and adds creamy texture.
• Bell pepper: Adds crisp, fresh notes and subtle sweetness.
• Black beans: Creamy, protein-packed, and hearty—they make this chili filling.
• Diced tomatoes: Bring juicy acidity and help build the sauce.
• Vegetable broth: The flavorful liquid that brings everything together.
• Chili powder & cumin: Essential spices for that quintessential smoky, earthy chili flavor.
• Salt & pepper: To brighten and balance all the elements perfectly.
• Fresh cilantro: Adds a bright, herbaceous finish when garnished.
• Avocado & lime wedges (optional): Creamy and zesty accents that elevate each bite.

Set Up for Success

Before you start, make sure to prep all your ingredients—dice the onion, mince the garlic, peel and chop the sweet potatoes, and chop the bell pepper. This mise en place keeps your cooking flow smooth and ensures nothing gets overlooked. Since this is a one-pot meal, grab your largest, heavy-bottomed pot to cook everything evenly without burning. I usually like to have my spices measured and ready to go, so I simply add them in when instructed without breaking my stride. No need to preheat the oven here—just a medium stovetop temperature and a good pot will guide you to chili perfection.

Step-by-Step: One-Pot Sweet Potato and Black Bean Chili Recipe

1. Heat olive oil in a large pot over medium heat. You’ll start seeing a gentle shimmer when it’s ready. Add the diced onion and minced garlic, and sauté until soft and fragrant—about 3 to 4 minutes. The aroma here is your first sign that this dish is already on its way to deliciousness.
2. Stir in the diced sweet potatoes and bell pepper. Cook for another 5 minutes, letting the sweet potatoes begin to soften and slightly caramelize around the edges. This toasty step brings out their natural sugars, adding a gorgeous golden hue and mellow depth to your chili.
3. Add the black beans, diced tomatoes, and vegetable broth. Stir in chili powder, cumin, and season generously with salt and pepper. This is where the flavors come together beautifully. You’ll want to bring the pot to a gentle boil—watch as the bubbling signals the melding of spices and savory layers.
4. Reduce heat to low and simmer uncovered for 25 to 30 minutes. Let that chili quietly bubble away until the sweet potatoes are tender and soak up the spices. The broth will thicken slightly into a rich, cozy sauce. Stir occasionally to prevent anything from sticking.

5. Serve the chili hot, garnished with fresh cilantro. If you like, add creamy avocado slices and a squeeze of lime on the side to cut through the richness with a fresh, zesty pop. I love how those bright elements create a perfect flavor contrast.

Flavor Twists for One-Pot Sweet Potato and Black Bean Chili Recipe

• Add a diced chipotle pepper in adobo for a smoky, spicy kick.
• Swap sweet potatoes for butternut squash in fall for a subtly different sweetness.
• Include a handful of corn kernels during simmering for a bit of juicy snap.
• Top with shredded cheese or vegan cashew cream for extra creaminess.
• Stir in a spoonful of peanut butter or almond butter for a rich and earthy undertone.
• For a hearty twist, add cooked quinoa or farro right before serving.

Storage & Make-Ahead Tips

• Cool completely before storing in airtight containers; refrigerate for up to 4 days.
• This chili freezes beautifully—portion and freeze for up to 3 months for easy meals later.
• Reheat gently on the stove or microwave, adding a splash of broth if it’s too thick.
• Make the chili a day ahead; flavors deepen overnight, making it even more comforting.
• If freezing, avoid adding avocado or lime—add fresh upon serving to maintain brightness.

One-Pot Sweet Potato and Black Bean Chili Recipe FAQs

• Can I use dried beans? Absolutely! Just be sure to soak and cook them fully before adding to the chili since dried beans need longer cooking times.
• What if I don’t have vegetable broth? Water works in a pinch. To boost flavor, add a dash of soy sauce or a vegetable bouillon cube.
• Is this chili spicy? It’s mildly spiced by default, but feel free to adjust chili powder or add fresh chilis for more heat.
• Can I make this in a slow cooker? Yes! Start by sautéing your aromatics on the stove, then transfer everything to the slow cooker and cook on low for 4–6 hours.
• How do I make this gluten-free? This recipe is naturally gluten-free as long as your broth and spices don’t contain gluten additives.

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