Smoky Black Bean and Sweet Potato Chili Recipe

There are some meals that just wrap you in a warm hug, and this Smoky Black Bean and Sweet Potato Chili is definitely one of them. I first made this on a whim one blustery autumn afternoon when the craving for something hearty, comforting, and packed with flavor hit hard. My family, initially a little skeptical about a chili without meat, were instant converts from the first spoonful. The kids loved the natural sweetness from the sweet potatoes, which balanced beautifully with the earthy black beans and the deep, smoky notes from the spices. My partner, a self-proclaimed chili aficionado, declared it one of the best he’d ever had – high praise indeed! It’s since become a regular in our meal rotation, perfect for chilly evenings, game days, or whenever we need a nutritious, satisfying, and incredibly delicious plant-based meal. The aroma alone, as it simmers away on the stove, is enough to make your mouth water, promising a bowlful of pure comfort.

Complete Recipe: Smoky Black Bean and Sweet Potato Chili

This recipe is designed to be rich, flavorful, and deeply satisfying. The combination of smoky spices, hearty beans, and sweet potatoes creates a complex taste profile that is both comforting and exciting.

Ingredients

Here’s what you’ll need to create this culinary masterpiece:

• Olive Oil: 2 tablespoons (extra virgin recommended for its robust flavor and health benefits)
  • Why Olive Oil? Olive oil, particularly extra virgin, forms the foundational layer of flavor for sautéing our aromatics. It has a relatively high smoke point suitable for this initial cooking stage and imparts a subtle fruity note that complements the other ingredients. Its monounsaturated fats also make it a healthier choice compared to some other cooking oils.
• Yellow Onion: 1 large, finely chopped (about 1.5 cups)
  • The Humble Onion: The unsung hero of many savory dishes. Sautéing onions until softened and slightly translucent releases their natural sweetness, creating an essential flavor base that mellows out any harshness and adds depth to the chili. Yellow onions are a great all-rounder, offering a balance of astringency and sweetness when cooked.
• Bell Peppers: 2 medium, any color (red, yellow, or orange recommended for sweetness and visual appeal), cored, seeded, and diced (about 2 cups)
  • Colorful Crunch & Sweetness: Bell peppers add not only vibrant color, making the chili visually appealing, but also a lovely sweetness and a slight textural contrast. Red, yellow, and orange bell peppers are sweeter than green ones and their sugars caramelize slightly during cooking, enhancing the overall flavor profile.
• Garlic: 4-6 cloves, minced (or 1.5 tablespoons pre-minced garlic)
  • Aromatic Powerhouse: Garlic is indispensable for its pungent, savory aroma and taste. Minced fresh garlic offers the most potent flavor. Adding it after the onions and peppers have softened a bit prevents it from burning, which can make it bitter.
• Sweet Potatoes: 2 medium (about 1.5 lbs or 680g), peeled and diced into ½-inch cubes
  • Naturally Sweet & Nutrient-Rich: Sweet potatoes are the star of this chili, providing a natural sweetness that balances the smoky and spicy elements. Their creamy texture when cooked adds body, and they are packed with Vitamin A, Vitamin C, manganese, and fiber, making the chili both delicious and nutritious. Dicing them into uniform ½-inch cubes ensures even cooking.
• Black Beans: 2 cans (15-ounce each), rinsed and drained (or 3 cups cooked black beans)
  • Earthy & Protein-Packed: Black beans provide a wonderful earthy flavor, a satisfyingly dense texture, and are an excellent source of plant-based protein and fiber. Rinsing and draining canned beans removes excess sodium and any “canned” taste, allowing the true flavor of the beans to shine through.
• Diced Tomatoes: 1 can (28-ounce), undrained (fire-roasted if available for extra smokiness)
  • Acidity & Umami: Diced tomatoes contribute essential liquid, acidity to cut through the richness, and a savory umami depth. Fire-roasted diced tomatoes are highly recommended as they impart an additional layer of smokiness that complements the spices beautifully. Keeping them undrained adds valuable tomato juice to the chili base.
• Vegetable Broth: 4 cups (low sodium recommended, so you can control the saltiness)
  • The Liquid Gold: Vegetable broth is the primary liquid that brings all the ingredients together, allowing them to simmer and meld their flavors. Using a low-sodium variety gives you more control over the final seasoning of the chili. A good quality broth can make a noticeable difference in the final taste.
• Smoked Paprika: 2 tablespoons (this is key for the smoky flavor!)
  • The Secret to Smoke: This spice is non-negotiable for achieving that signature “smoky” profile without any actual smoking. Made from peppers that are smoked and dried before being ground, it imparts a deep, rich, and intensely smoky flavor. Don’t skimp on this!
• Chili Powder: 1 tablespoon (a good quality blend)
  • Classic Chili Foundation: Chili powder is typically a blend of ground chili peppers, cumin, oregano, and garlic powder. It provides a foundational chili flavor that is both warm and slightly spicy. The quality of your chili powder blend can significantly impact the overall taste.
• Ground Cumin: 2 teaspoons
  • Earthy Warmth: Cumin adds a characteristic warm, earthy, and slightly pungent flavor that is essential in most chili recipes. It pairs exceptionally well with beans and sweet potatoes.
• Dried Oregano: 1 teaspoon (Mexican oregano if you have it)
  • Herbal Notes: Oregano contributes a robust, slightly peppery, and aromatic herbal note. Mexican oregano, if available, has a more citrusy and earthy profile that is particularly well-suited for Latin American and Southwestern dishes like chili.
• Chipotle Powder: ½ – 1 teaspoon (or 1-2 canned chipotle peppers in adobo sauce, minced, plus 1 teaspoon of the adobo sauce – adjust to your spice preference)
  • Smoky Heat: Chipotles are smoked and dried jalapeños. Chipotle powder or canned chipotles in adobo sauce provide not only heat but also another layer of authentic smokiness and depth. Adjust the amount based on your tolerance for spiciness.
• Cocoa Powder: 1 teaspoon (unsweetened, optional, for depth)
  • A Secret Ingredient for Depth: A small amount of unsweetened cocoa powder might seem unusual, but it’s a trick used in many chili and mole recipes. It doesn’t make the chili taste like chocolate but adds an incredible, almost imperceptible depth and richness, enhancing the savory notes.
• Salt: 1 ½ teaspoons, or to taste
  • Flavor Enhancer: Salt is crucial for bringing out all the other flavors in the chili. Start with the suggested amount and adjust at the end if needed, especially considering the salt content of your broth and canned goods.
• Black Pepper: ½ teaspoon freshly ground, or to taste
  • Pungent Spice: Freshly ground black pepper adds a touch of pungency and complexity that complements the other spices.
• Lime Juice: 2 tablespoons, freshly squeezed (from about 1 lime, for finishing)
  • Bright Finish: A squeeze of fresh lime juice added at the very end brightens up all the flavors, cutting through the richness and adding a lovely zesty counterpoint. This small addition makes a huge difference.
• Optional Garnish Ideas: Fresh cilantro, chopped green onions, avocado slices or guacamole, dairy or vegan sour cream/yogurt, shredded cheese (dairy or vegan), tortilla strips, pickled jalapeños.
  • The Finishing Touches: Garnishes not only add visual appeal but also introduce contrasting textures and flavors – creamy, crunchy, fresh, and spicy – allowing each person to customize their bowl.

Instructions

Follow these steps carefully to achieve the perfect Smoky Black Bean and Sweet Potato Chili:

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add the chopped onion and bell peppers. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the peppers have softened. This step builds the first layer of flavor.
2. Add Garlic and Spices: Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant, being careful not to burn it (burnt garlic turns bitter). Then, stir in the smoked paprika, chili powder, ground cumin, dried oregano, chipotle powder (if using powder form), and cocoa powder (if using). Cook for 1-2 minutes more, stirring constantly. This “blooming” of the spices in oil helps to release their aromatic compounds and deepens their flavor.
3. Incorporate Sweet Potatoes: Add the diced sweet potatoes to the pot. Stir well to coat them thoroughly with the spices and aromatics. Cook for about 5 minutes, stirring occasionally, allowing the sweet potatoes to pick up some color and absorb the flavors.
4. Add Beans, Tomatoes, and Broth: Stir in the rinsed and drained black beans, the undrained can of diced tomatoes (and minced chipotle peppers in adobo with sauce, if using instead of powder), and the vegetable broth. Add the salt and freshly ground black pepper.
5. Simmer to Perfection: Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30-40 minutes, or until the sweet potatoes are tender and cooked through. Stir occasionally to prevent sticking. For a richer, more developed flavor, you can let it simmer for up to an hour or even longer on very low heat. The longer it simmers, the more the flavors meld.
6. Taste and Adjust: Once the sweet potatoes are tender, taste the chili. Adjust seasonings as needed – you might want more salt, a bit more chipotle for heat, or even a tiny pinch of sugar if your tomatoes were particularly acidic (though the sweet potatoes usually balance this).
7. Finish with Lime: Remove the chili from the heat. Stir in the freshly squeezed lime juice. This brightens all the flavors and adds a fresh, zesty finish.
8. Rest (Optional but Recommended): If you have the patience, let the chili rest for 15-20 minutes off the heat before serving. This allows the flavors to settle and meld even further. Like many stews and chilis, it often tastes even better the next day!
9. Serve: Ladle the hot chili into bowls. Garnish generously with your favorite toppings (see “How to Serve” section for ideas).

Nutrition Facts

• Servings: This recipe makes approximately 6-8 generous servings.
• Calories per serving (approximate): Around 350-450 calories per serving, depending on the exact ingredients used and serving size. This estimate does not include toppings, which can significantly increase the calorie count.

This chili is naturally packed with nutrients:

• Fiber: High in fiber from the black beans, sweet potatoes, and vegetables, promoting digestive health and satiety.
• Protein: A good source of plant-based protein from the black beans.
• Vitamins: Rich in Vitamin A (from sweet potatoes and bell peppers), Vitamin C (from bell peppers, tomatoes, and lime juice), and various B vitamins.
• Minerals: Contains important minerals like potassium (from sweet potatoes and tomatoes), iron (from black beans), and manganese.
• Antioxidants: The colorful vegetables, spices, and cocoa powder (if used) contribute a range of beneficial antioxidants.

Preparation Time

• Prep Time: Approximately 20-25 minutes (for chopping vegetables, opening cans, measuring spices). If you’re efficient with your knife skills, you might do this faster.
• Cook Time: Approximately 45-60 minutes (including sautéing and simmering).
• Total Time: Approximately 1 hour 5 minutes to 1 hour 25 minutes.

How to Serve

Serving this Smoky Black Bean and Sweet Potato Chili is an opportunity to get creative and cater to individual preferences. Here are some ideas:

• Classic Bowl Presentation:
  • Ladle generously into deep bowls.
  • Offer a “toppings bar” so everyone can customize their chili.
• Essential Toppings (Choose a few or many!):
  • Creamy:
    • A dollop of dairy or vegan sour cream
    • Plain Greek yogurt or a plant-based alternative (like unsweetened coconut or cashew yogurt)
    • Mashed or sliced avocado
    • Guacamole
  • Cheesy:
    • Shredded cheddar, Monterey Jack, or a Mexican blend
    • Crumbled cotija cheese
    • Nutritional yeast or shredded vegan cheese for a dairy-free option
  • Crunchy:
    • Crushed tortilla chips or tortilla strips
    • Toasted pepitas (pumpkin seeds)
    • Crispy fried onions
  • Fresh & Zesty:
    • Chopped fresh cilantro (a must for many!)
    • Sliced green onions or chives
    • Diced red onion (for a sharper bite)
    • Extra lime wedges for squeezing
  • Spicy:
    • Sliced fresh or pickled jalapeños
    • A dash of your favorite hot sauce
    • A sprinkle of red pepper flakes
• Perfect Pairings (Serve alongside the chili):
  • Cornbread: Classic choice! Sweet or savory cornbread, cornbread muffins.
  • Rice: Steamed white rice, brown rice, or cilantro-lime rice to soak up the delicious sauce.
  • Quinoa: A healthier, protein-rich grain option.
  • Crusty Bread: For dipping.
  • Simple Green Salad: A light, crisp salad with a vinaigrette dressing can provide a refreshing contrast.
  • Baked Potatoes or Sweet Potatoes: Serve the chili over a baked potato for an extra hearty meal.
• Serving for a Crowd:
  • Keep the chili warm in a slow cooker on the “low” or “warm” setting.
  • Set up an elaborate toppings bar with small bowls for each topping and serving spoons.
  • This makes a fantastic centerpiece for casual gatherings, potlucks, or game day parties.

Additional Tips (5 Tips)

1. Make it Vegan/Vegetarian: This recipe is inherently vegetarian. To ensure it’s fully vegan, simply opt for vegan toppings (e.g., vegan sour cream, vegan cheese, nutritional yeast) and double-check that your vegetable broth is vegan-certified if that’s a concern.
2. Adjusting Spiciness:
   • Milder: Reduce or omit the chipotle powder/peppers. Ensure your chili powder blend is mild. You can also add a dollop of sour cream or yogurt when serving to cool it down.
   • Spicier: Increase the amount of chipotle powder or add an extra minced chipotle pepper in adobo. A pinch of cayenne pepper or a dash of hot sauce can also be added. Leaving the seeds in fresh jalapeño garnishes will also increase heat.
3. Storage and Reheating:
   • Refrigerator: Store leftover chili in an airtight container in the refrigerator for up to 4-5 days. The flavors often improve the next day!
   • Freezer: This chili freezes wonderfully. Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3-4 months. Thaw overnight in the refrigerator before reheating.
   • Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth if it has thickened too much. Alternatively, reheat in the microwave.
4. Boosting Flavor Further:
   • Umami Bombs: A tablespoon of tomato paste added with the spices can deepen the tomato flavor. A splash of soy sauce or tamari (for gluten-free) stirred in during the last 10 minutes of simmering can also enhance umami, but be mindful of the added salt.
   • Beer or Wine: For a different depth, deglaze the pot with a splash of dark beer (like a stout or porter) or red wine after sautéing the vegetables and before adding the spices. Let it reduce for a minute or two.
   • Toasted Spices: For an even more intense flavor from your cumin, consider toasting whole cumin seeds in a dry pan until fragrant, then grinding them yourself before adding to the chili.
5. Vary the Veggies & Beans:
   • Other Beans: Kidney beans, pinto beans, or even cannellini beans can be used in place of or in addition to black beans.
   • More Veggies: Feel free to add other vegetables like diced carrots (add with onions), corn (add towards the end of simmering), zucchini or yellow squash (add in the last 15-20 minutes of simmering), or chopped kale or spinach (stir in during the last 5 minutes until wilted). This is a great recipe for using up leftover vegetables.

FAQ Section

Here are some frequently asked questions about this Smoky Black Bean and Sweet Potato Chili:

1. Q: Can I make this chili in a slow cooker?
   • A: Absolutely! To adapt for a slow cooker:
     1. Complete steps 1 and 2 (sautéing aromatics and blooming spices) on the stovetop as this develops crucial flavor.
     2. Transfer the sautéed mixture to your slow cooker.
     3. Add the remaining ingredients (sweet potatoes, beans, tomatoes, broth, salt, pepper) except for the lime juice.
     4. Stir well, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the sweet potatoes are tender.
     5. Stir in the fresh lime juice just before serving.
        Slow cooking allows the flavors to meld beautifully over a longer period.
2. Q: Is this chili gluten-free?
   • A: Yes, this recipe is naturally gluten-free as written, provided you ensure your specific brands of canned goods (like diced tomatoes, beans), vegetable broth, and spices (especially chili powder blends) are certified gluten-free if you have celiac disease or a severe gluten sensitivity. Always check labels for hidden gluten-containing ingredients or cross-contamination warnings. The optional cocoa powder should also be pure and unsweetened.
3. Q: My chili isn’t thick enough. How can I thicken it?
   • A: There are several ways to thicken your chili if you prefer a denser consistency:
     • Simmer longer uncovered: Remove the lid and let the chili simmer gently for an additional 15-30 minutes, allowing some of the excess liquid to evaporate.
     • Mash some beans/sweet potatoes: Remove about a cup of the chili (with plenty of beans and sweet potatoes) and mash it with a fork or potato masher, or briefly blend it with an immersion blender (carefully!), then stir it back into the pot. The starches will help thicken the chili.
     • Cornstarch slurry: Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a smooth slurry. Stir it into the simmering chili and cook for a few minutes until it thickens.
     • Masa harina: For an authentic Southwestern flavor and thickening, whisk 1-2 tablespoons of masa harina (corn flour used for tortillas) with a little warm water to make a paste, then stir it into the chili during the last 15-20 minutes of cooking.
4. Q: Can I use dried black beans instead of canned?
   • A: Yes, you can! You’ll need about 1 to 1.5 cups of dried black beans to yield approximately 3 cups of cooked beans (equivalent to two 15-ounce cans). You’ll need to soak them overnight (or use a quick-soak method) and then cook them separately until tender before adding them to the chili at step 4. Cooking dried beans from scratch can enhance the flavor and texture, and allows you to control the sodium content completely. Remember to season the beans while they cook.
5. Q: What if I don’t have smoked paprika? Can I substitute regular paprika?
   • A: While you can substitute regular (sweet) paprika, the chili will lose its signature “smoky” flavor, which is a key characteristic of this particular recipe. Regular paprika will add color and a mild peppery taste, but not the deep smokiness. If you can’t find smoked paprika, your best bet to reclaim some smokiness would be to rely more heavily on chipotle powder or minced chipotle peppers in adobo sauce, as they also provide a smoky element. If you use regular paprika, consider renaming it “Hearty Black Bean and Sweet Potato Chili” to manage expectations, as the smoky depth will be significantly diminished. Investing in a small tin of smoked paprika is highly recommended for this and many other dishes!