Smoky Chipotle Sweet Potato and Black Bean Chili

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 lb sweet potatoes, peeled and diced (about 3 medium)
• 3 tbsp olive oil, divided
• Kosher salt and black pepper
• 1 large yellow onion, chopped
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1–2 chipotle peppers in adobo, minced, plus 2 tsp adobo sauce
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp unsweetened cocoa powder (optional but recommended)
• 1 (28 oz) can crushed tomatoes
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups vegetable broth
• 1 tbsp maple syrup or brown sugar
• 1 tbsp fresh lime juice
• Optional toppings: avocado, cilantro, cheese, sour cream, lime wedges

Do This

• 1. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 2 tbsp oil, salt, and pepper. Roast 25–30 minutes, flipping once, until browned and tender.
• 2. Meanwhile, heat 1 tbsp oil in a large pot or Dutch oven over medium heat. Sauté onion and bell pepper with a pinch of salt for 5–7 minutes until softened.
• 3. Add garlic, chipotle, adobo sauce, tomato paste, chili powder, cumin, smoked paprika, oregano, and cocoa. Cook 1–2 minutes, stirring, until fragrant.
• 4. Stir in crushed tomatoes, black beans, vegetable broth, maple syrup, 1 tsp salt, and a few grinds of pepper. Bring to a gentle boil.
• 5. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened.
• 6. Fold in roasted sweet potatoes and lime juice. Simmer 5 more minutes to meld flavors; add more broth if you prefer a looser chili.
• 7. Taste and adjust salt, pepper, and chipotle. Serve hot with your favorite toppings.

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Why You’ll Love This Recipe

• Deep, smoky flavor from chipotle, toasted spices, and a rich tomato base.
• Hearty and satisfying thanks to roasted sweet potatoes and black beans, yet completely meatless.
• Great for meal prep: the flavor actually improves on day two and it freezes beautifully.
• Easy to customize the heat level and toppings so everyone at the table is happy.

Grocery List

• Produce: Sweet potatoes, yellow onion, red bell pepper, garlic, limes, fresh cilantro, avocado (optional), green or red onion (optional for topping).
• Dairy: Sour cream or plain Greek yogurt, shredded cheddar or Monterey Jack cheese (both optional).
• Pantry: Olive oil, kosher salt, black pepper, chipotle peppers in adobo, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, unsweetened cocoa powder, crushed tomatoes (28 oz can), black beans (two 15 oz cans), vegetable broth, maple syrup or brown sugar, tortilla chips or cornbread for serving (optional).

Full Ingredients

For the Roasted Sweet Potatoes

• 2 lb sweet potatoes, peeled and cut into 3/4-inch cubes (about 3 medium sweet potatoes)
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Chili Base

• 1 tbsp olive oil
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1–2 chipotle peppers in adobo, finely minced (start with 1 for mild/medium heat)
• 2 tsp adobo sauce from the chipotle can
• 2 tbsp tomato paste
• 2 tbsp chili powder (use a mild blend unless you like it very spicy)
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp unsweetened cocoa powder (adds depth; optional but recommended)
• 1/4 tsp ground cinnamon (optional, for a subtle warmth)
• 1 (28 oz) can crushed tomatoes
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups vegetable broth, plus more as needed to adjust consistency
• 1 tbsp maple syrup or packed light brown sugar
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1 tbsp fresh lime juice (about 1/2 lime), plus extra lime wedges for serving

Optional Toppings and Serving Ideas

• 1–2 avocados, diced or sliced
• 1/2 cup shredded cheddar, Monterey Jack, or pepper jack cheese
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely diced red onion or green onions
• Lime wedges
• Tortilla chips, warm tortillas, or cornbread, for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prep the sweet potatoes

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. Peel the sweet potatoes and cut them into even 3/4-inch cubes so they roast evenly and do not turn mushy in the chili. Place the cubes on the prepared baking sheet.

Drizzle the sweet potatoes with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss directly on the baking sheet until every piece is lightly coated, spreading them into a single layer with a bit of space between pieces so they roast instead of steam.

Step 2: Roast the sweet potatoes until caramelized

Transfer the baking sheet to the preheated oven and roast for 25–30 minutes, flipping the sweet potatoes once halfway through. They are done when the edges are browned and crisp in spots and the centers are completely tender when pierced with a fork.

Remove the tray from the oven and set the roasted sweet potatoes aside. They will be folded into the chili later, which keeps their edges intact and gives the finished dish great texture.

Step 3: Build a flavorful aromatic base

While the sweet potatoes roast, heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and diced red bell pepper along with a pinch of salt. 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, minced chipotle peppers, and adobo sauce. Stir and cook for 30–60 seconds, just until fragrant. Be careful not to let the garlic brown, as that can make it taste bitter.

Step 4: Toast the tomato paste and spices

Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder, and cinnamon (if using). Cook this mixture for 1–2 minutes, stirring constantly. The tomato paste will darken slightly and begin to stick a bit to the bottom of the pot, and the spices will smell deeply aromatic.

This toasting step is important: it cooks out the raw taste of the tomato paste and spices and creates a smoky, almost grilled flavor that gives the chili a surprising amount of depth without any meat.

Step 5: Add tomatoes, beans, and broth, then simmer

Pour in the crushed tomatoes, black beans, and vegetable broth. Add the maple syrup or brown sugar, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well, scraping up any browned bits from the bottom of the pot; those bits are full of flavor.

Increase the heat to medium-high and bring the chili just up to a gentle boil, then immediately reduce the heat to low or medium-low to maintain a steady simmer. Leave the pot uncovered and simmer for about 20 minutes, stirring occasionally. The chili will thicken slightly and the flavors will start to meld together.

Step 6: Fold in the roasted sweet potatoes and finish

Gently add the roasted sweet potatoes to the pot, along with the lime juice. Stir carefully so you do not break up the sweet potato cubes too much; a few edges breaking down is fine and will help naturally thicken the chili.

Simmer for another 5–10 minutes, just to allow the flavors to marry and the sweet potatoes to soak up some of the smoky chipotle-tomato broth. If the chili looks too thick for your liking, add a splash or two of additional broth or water. If it seems too thin, continue to simmer uncovered for a few more minutes until it reaches your desired consistency.

Step 7: Taste, adjust, and serve with toppings

Taste the chili and adjust the seasoning. Add more salt if it tastes flat, more lime juice for brightness, or more minced chipotle or adobo sauce for added heat and smokiness. If it tastes too spicy, an extra teaspoon of maple syrup or a spoonful of sour cream stirred in can help balance the heat.

To serve, ladle the chili into warm bowls. Top with diced avocado, shredded cheese, a dollop of sour cream or Greek yogurt, chopped cilantro, and a squeeze of fresh lime. Add crunchy tortilla chips or a slice of cornbread on the side for a complete, cozy meal.

Pro Tips

• Roast, do not steam: Give the sweet potato cubes plenty of room on the baking sheet so they roast and caramelize. Crowding causes them to steam and turn mushy.
• Control the heat level: Start with 1 chipotle pepper and add more gradually. Chipotles vary in spice level, and it is easier to add heat than to fix an overly spicy pot.
• Bloom the spices: That short toasting step with tomato paste and spices dramatically deepens the flavor; do not skip it, even if you are in a hurry.
• Use a heavy pot: A Dutch oven or thick-bottomed pot helps prevent scorching on the bottom as the chili simmers and concentrates.
• Even better the next day: Like most chilis, this one tastes even more complex after resting overnight in the refrigerator. It is ideal for making ahead.

Variations

• With extra veggies: Add 1 cup of corn kernels, a diced zucchini, or a handful of chopped kale or spinach during the last 10 minutes of simmering for more color and nutrition.
• Smoky turkey or beef version: Brown 1 lb ground turkey or beef in the pot before adding the onion and pepper. Drain excess fat if needed, then continue with the recipe for a heartier, meat-inclusive chili.
• No-bean twist: Swap one can of black beans for 1 1/2 cups cooked quinoa or farro. Stir in during the last 10 minutes so the grains do not overcook.

Storage & Make-Ahead

Cool the chili to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavor will deepen over time, making leftovers especially good. For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator or gently in the microwave. Reheat on the stovetop over low to medium heat, adding a splash of water or broth if it has thickened too much. Toppings like avocado, cilantro, cheese, and sour cream are best added fresh right before serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without toppings): about 360 calories; 10 g fat; 58 g carbohydrates; 14 g fiber; 14 g protein; 12 g sugar; 620 mg sodium. Exact numbers will vary depending on the brands of broth, beans, and tomatoes you use, as well as your chosen toppings.