One-Pot Sweet Potato and Black Bean Chili Recipe
This One-Pot Sweet Potato and Black Bean Chili is a flavorful and hearty vegetarian meal perfect for cozy dinners. Packed with nutritious sweet potatoes, protein-rich black beans, and aromatic spices, this chili is easy to prepare with simple ingredients all cooked together in one pot, making cleanup a breeze. Garnish with fresh cilantro and optional avocado and lime wedges for added freshness and creaminess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 bell pepper, diced
Canned Goods and Liquids
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
Spices and Seasoning
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Garnish and Optional
- Fresh cilantro, for garnish
- Avocado and lime wedges, for serving (optional)
Instructions
- Heat the Oil and Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until softened and fragrant, about 3 to 4 minutes.
- Add Sweet Potatoes and Bell Pepper: Stir in the diced sweet potatoes and chopped bell pepper, cooking for an additional 5 minutes. This softens the vegetables slightly and builds depth of flavor.
- Add Remaining Ingredients and Boil: Add the drained and rinsed black beans, diced tomatoes with their juice, and 2 cups of vegetable broth. Stir in 2 tablespoons chili powder, 1 teaspoon cumin, salt, and pepper to taste. Bring the mixture to a boil over medium-high heat.
- Simmer the Chili: Reduce the heat to low and let the chili simmer gently for 25 to 30 minutes, or until the sweet potatoes are tender and the flavors have melded together beautifully.
- Serve and Garnish: Serve the chili hot, garnished with fresh cilantro. Optionally, offer avocado slices and lime wedges on the side for added creaminess and a zesty finish.
Notes
- You can adjust the chili powder and cumin for a milder or spicier flavor according to your taste.
- If you prefer thicker chili, simmer uncovered for the last 10 minutes to reduce excess liquid.
- This chili stores well and tastes even better the next day.
- For added protein, you can swap black beans with kidney beans or add textured vegetable protein.
- Vegetable broth can be substituted with water, but broth adds more flavor.
