One-Pot Sweet Potato and Black Bean Chili Recipe
This One-Pot Sweet Potato and Black Bean Chili is a hearty, flavorful, and nutritious dish perfect for a comforting meal. Packed with tender sweet potatoes, protein-rich black beans, and warming spices, this chili is easy to prepare in a single pot, making cleanup a breeze. Garnished with fresh cilantro and served with creamy avocado and tangy lime wedges, it offers a delightful balance of flavors and textures, ideal for a cozy dinner or meal prep option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
For Garnish and Serving
- Fresh cilantro, for garnish
- Avocado wedges (optional)
- Lime wedges (optional)
Instructions
- Heat the oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes.
- Add sweet potatoes and bell pepper: Stir in the diced sweet potatoes and bell pepper, cooking for another 5 minutes to begin softening the vegetables.
- Add remaining ingredients and bring to boil: Add the drained black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Stir to combine, then bring the mixture to a boil.
- Simmer until tender: Reduce the heat to low and let the chili simmer gently for 25-30 minutes, or until the sweet potatoes are tender and flavors are well blended.
- Serve and garnish: Ladle the chili into bowls, garnish with fresh cilantro, and serve with avocado wedges and lime wedges on the side for added creaminess and brightness if desired.
Notes
- You can adjust the chili powder and cumin quantities to taste depending on your preferred spice level.
- For a thicker chili, simmer uncovered to allow some liquid to evaporate.
- Make sure to rinse and drain the black beans well to reduce excess sodium and improve texture.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Feel free to add other vegetables such as corn or zucchini for added variety and nutrition.
