Sweet Potato Black Bean Chili

Learn how to make the easiest sweet potato black bean chili! A sweet and spicy plant-based chili that is loaded with flavor and is simply delicious.

Course Main Course, Soup

Cuisine American, Mexican

Keyword sweet potato black bean chili, sweet potato chili

Freezer Friendly Yes

Prep Time 10

Cook Time 35

Total Time 45

Servings cups

Calories 242kcal

Author A SImple Palate

Ingredients

1 tbsp olive oil
1 small to medium sweet potato or 1 1/2 cups
1 15 oz. fire roasted diced or crushed tomatoes
1 15 oz. can black beans, rinsed and drained
1 cup filtered water

Spices & Seasonings

1 1/2 Tbsp paprika
1 Tbsp chili powder
1 Tbsp cumin
1/2 teaspoon garlic powder
1/4 tsp black pepper
1/4 tsp salt

Toppings

1 avocado, sliced
1 Tablespoon cilantro, chopped
tortilla chips

Instructions

Cut the sweet potato: Use a peeler to remove the skin from the sweet potato, then cut into 1-inch cube pieces.
Sauté sweet potato: In a large pot, cook sweet potato pieces in oil for about 2-3 minutes.
Simmer chili: add diced tomatoes, black beans, water, and all of spices and seasonings. Let simmer and thicken - cook for 35-40 minutes, stirring often.
Taste and adjust: When the chili is finished, taste and adjust seasoning as needed.
Serve with toppings: serve chili with chopped cilantro, tortilla chips, and sliced avocado. Enjoy!

Video

Notes

Keep leftover chili fresh: let cool to room temperature and store chili in an airtight container for 3-5 days.

How to freeze: let cool to room temperature and store in a freezer-friendly bag or airtight container. Freeze for up to 1-2 months.

Nutrition