Smoky Sweet Potato and Black Bean Chili

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 medium sweet potatoes (about 1.5 lb / 680 g), peeled and 1.3 cm cubes
• 3–4 cloves garlic, minced
• 1 jalapeño or 1 small chipotle in adobo, minced (optional for heat)
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 3 cups (720 ml) low-sodium vegetable broth
• 1 can (28 oz / 796 ml) crushed or diced tomatoes
• 2 cans (15 oz / 425 g each) black beans, drained and rinsed
• 1–1 1/2 tsp kosher salt, to taste
• 1/2 tsp black pepper
• 1–2 tsp apple cider vinegar or lime juice
• Optional toppings: chopped cilantro, lime wedges, diced avocado, shredded cheese, sour cream or Greek yogurt

Do This

• 1. Warm olive oil in a large pot over medium heat. Sauté onion and bell pepper for 5–7 minutes until softened.
• 2. Stir in garlic and jalapeño or chipotle; cook 1 minute. Add chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and pepper; cook 30–60 seconds to toast spices.
• 3. Add sweet potatoes, tomatoes, and broth. Bring to a boil, then reduce heat to a gentle simmer.
• 4. Cover partially and simmer 15–20 minutes, stirring occasionally, until sweet potatoes are just tender.
• 5. Add black beans and cocoa powder. Simmer uncovered 10–15 minutes more, until thick and hearty.
• 6. Stir in vinegar or lime juice. Taste and adjust salt, pepper, and heat level as needed; add more broth if too thick.
• 7. Serve hot with your favorite toppings such as cilantro, avocado, lime wedges, shredded cheese, and a dollop of sour cream or yogurt.

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Why You’ll Love This Recipe

• Hearty, cozy, and deeply flavorful without any meat – sweet potatoes and black beans make it ultra-satisfying.
• Smoky spices and a touch of cocoa add rich, chili-house depth you would never guess comes from a home kitchen.
• Flexible and forgiving: easy to make mild or spicy, and great on the stovetop, in a slow cooker, or reheated later.
• Perfect for meal prep – it tastes even better the next day and freezes beautifully.

Grocery List

• Produce: Sweet potatoes, yellow onion, red bell pepper, garlic, jalapeño or chipotle pepper, fresh cilantro, limes, avocado (optional green onions for garnish)
• Dairy: Sour cream or plain Greek yogurt, shredded cheddar or Monterey Jack cheese (both optional)
• Pantry: Olive oil, black beans, crushed or diced tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon, unsweetened cocoa powder, kosher salt, black pepper, apple cider vinegar, bay leaf (optional)

Full Ingredients

For the Sweet Potato and Black Bean Chili

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 1 red bell pepper, diced
• 3 medium sweet potatoes (about 1.5 lb / 680 g), peeled and cut into 1.3 cm cubes
• 3–4 cloves garlic, minced
• 1 jalapeño, seeded and minced or 1 small chipotle in adobo, minced (for smoky heat; optional but recommended)
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander (optional, adds a subtle citrusy note)
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1 tbsp unsweetened cocoa powder
• 1 bay leaf (optional)
• 1 can (28 oz / 796 ml) crushed or diced tomatoes
• 3 cups (720 ml) low-sodium vegetable broth (or chicken broth, if not vegetarian)
• 2 cans (15 oz / 425 g each) black beans, drained and rinsed
• 1–1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1–2 tsp apple cider vinegar or lime juice, to finish

Optional Toppings and Sides

• Chopped fresh cilantro
• Lime wedges
• Diced avocado
• Sliced green onions
• Shredded cheddar or Monterey Jack cheese
• Sour cream or plain Greek yogurt
• Cooked rice, quinoa, or warm cornbread, for serving

Step-by-Step Instructions

Step 1: Prep all your ingredients

Before you turn on the stove, wash, peel, and cube the sweet potatoes into even 1.3 cm pieces so they cook at the same rate. Dice the onion and red bell pepper. Mince the garlic and jalapeño or chipotle. Rinse and drain the black beans thoroughly to remove excess starch and salt. Having everything chopped and ready makes the cooking process smooth and relaxed.

Step 2: Sauté the aromatics

Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it warm for about 30 seconds. Stir in the diced onion and red bell pepper. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened and the onion is turning translucent around the edges. Add the minced garlic and jalapeño or chipotle and cook for 1 minute more, stirring constantly so the garlic does not burn.

Step 3: Bloom the smoky spices

Sprinkle the chili powder, ground cumin, smoked paprika, ground coriander (if using), dried oregano, ground cinnamon, 1 tsp salt, and the black pepper directly over the sautéed vegetables. Stir well to coat everything in the spices. Cook for 30–60 seconds, stirring continuously. This “blooms” the spices in the oil and heat, unlocking deeper, smokier flavor. If the pot seems dry or the spices start to stick, add 1–2 tbsp of broth to loosen and scrape up any browned bits from the bottom.

Step 4: Add sweet potatoes, tomatoes, and broth

Add the cubed sweet potatoes to the pot and toss them with the spiced vegetable mixture so they are well coated. Pour in the crushed or diced tomatoes and the vegetable broth, then drop in the bay leaf if using. Stir to combine, making sure nothing is stuck to the bottom of the pot. Increase the heat to medium-high and bring the mixture just up to a boil.

Step 5: Simmer until the sweet potatoes are tender

Once the chili reaches a gentle boil, reduce the heat to low or medium-low to maintain a steady simmer. Partially cover the pot with a lid (leave it slightly ajar to let some steam escape) and simmer for 15–20 minutes. Stir occasionally, especially near the bottom, to prevent sticking. The sweet potatoes are ready when you can easily pierce a piece with the tip of a knife, but it still holds its shape without falling apart.

Step 6: Stir in black beans and cocoa for depth

Remove the lid and add the rinsed black beans. Sprinkle in the unsweetened cocoa powder and stir very well so it fully dissolves into the liquid with no clumps. The cocoa will darken the chili and add a subtle, earthy depth without making it taste like chocolate. Simmer the chili uncovered for another 10–15 minutes. This reduces the liquid slightly and thickens the chili to a hearty, spoon-coating consistency. If it becomes too thick, add a splash of broth or water; if it is too thin, simmer a few minutes longer.

Step 7: Finish, taste, and serve

Turn off the heat and remove the bay leaf. Stir in 1–2 tsp of apple cider vinegar or a squeeze of fresh lime juice to brighten the flavors. Taste and adjust the seasoning: add more salt, pepper, or chili powder if desired, and more lime or vinegar if it needs a little extra sparkle. Ladle the chili into warm bowls. Top with chopped cilantro, diced avocado, sliced green onions, shredded cheese, and a dollop of sour cream or Greek yogurt if you like. Serve with lime wedges on the side and cornbread, rice, or tortilla chips for dipping.

Pro Tips

• Cut sweet potatoes evenly: Aim for 1.3 cm cubes so they cook through without turning mushy. Larger chunks take longer and may stay firm in the center.
• Blooming spices is key: That short step of toasting spices in oil before adding liquids makes a big difference in richness and smokiness.
• Do not overdo the cocoa: Stick to 1 tbsp; more can make the chili taste bitter. It should add depth, not dominate.
• Chili thickens as it cools: If it seems a little loose right off the stove, give it 5–10 minutes to rest; it will naturally thicken.
• Even better the next day: If you have time, cook it a day ahead. The flavors meld and deepen overnight in the fridge.

Variations

• Smokier chipotle chili: Use chipotle in adobo instead of jalapeño, and add 1/4–1/2 tsp chipotle powder for an extra layer of smoke and gentle heat.
• Turkey or beef version: Brown 450 g lean ground turkey or beef in the pot with 1 tbsp oil before adding the onion. Drain excess fat if needed, then proceed with the recipe as written for a heartier, non-vegetarian chili.
• Slow cooker adaptation: Sauté onion, pepper, garlic, and spices on the stovetop first, then transfer to a slow cooker with sweet potatoes, tomatoes, broth, and bay leaf. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in beans and cocoa for the last 30 minutes.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4–5 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. You can also microwave individual portions, stirring halfway through. For longer storage, freeze in freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating. This chili is excellent for meal prep: portion into single-serve containers with rice or quinoa for ready-to-heat lunches.

Nutrition (per serving)

Approximate values for 1 of 6 servings, without toppings: about 350 calories; 14 g protein; 58 g carbohydrates; 8 g fat; 15 g dietary fiber; 9 g sugar; 650 mg sodium (will vary with exact broth, tomatoes, and salt used). Adding cheese, avocado, or sour cream will increase calories and fat, while adding a side of whole grains will boost carbs and fiber.