I’ve developed this soul-warming chili recipe to combine the subtle sweetness of roasted sweet potatoes with protein-rich black beans. Drawing inspiration from traditional Mexican flavors, this hearty dish has become my go-to comfort meal during chilly evenings. The combination might sound unconventional, but trust me – it’s a game-changer in the world of vegetarian chili.
Why You’ll Love This Recipe
After countless tests, I’ve found that roasting the sweet potatoes separately before adding them to the chili creates an incredible depth of flavor and perfect texture that simply can’t be achieved by boiling them in the broth.
Ingredients
For the Base
- 1 large sweet potato (about 1 pound/450g), cut into ½-inch cubes
- 2 tablespoons (30ml) olive oil, divided
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
Beans and Tomatoes
- 2 (15 oz/425g) cans black beans, drained and rinsed
- 1 (14.5 oz/411g) can diced tomatoes
- 2 cups (480ml) low-sodium vegetable broth
Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Optional Toppings
- Diced avocado
- Fresh cilantro
- Lime wedges
- Dairy-free sour cream
- Tortilla strips
- Pumpkin seeds
Step-by-Step Instructions
Roasting the Sweet Potatoes
- Preheat oven to 425°F (220°C)
- Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper
- Spread on a baking sheet and roast for 20-25 minutes until edges are caramelized
Making the Chili Base
- Heat remaining oil in a large Dutch oven over medium heat
- Sauté onions for 5 minutes until translucent
- Add garlic and bell pepper, cook for 2 minutes
- Stir in all seasonings and cook until fragrant (about 30 seconds)
Building the Chili
- Add black beans, diced tomatoes, and vegetable broth
- Bring to a gentle simmer
- Cook uncovered for 20 minutes, stirring occasionally
- Fold in roasted sweet potatoes
- Simmer additional 5-10 minutes to meld flavors
Pro Tips for Perfect Results
- Don’t skip roasting the sweet potatoes – it’s key for texture and flavor
- Use fresh spices for the best taste
- Let chili sit for 10 minutes after cooking to thicken
- Adjust liquid level to your preferred consistency
Storage and Make-Ahead
This chili keeps beautifully in the refrigerator for up to 5 days and freezes well for up to 3 months. The flavors actually improve after a day or two!
Nutritional Information
Per serving (1.5 cups):
- Calories: 285
- Protein: 12g
- Carbohydrates: 48g
- Fiber: 14g
- Fat: 7g
- Iron: 4mg
- Vitamin A: 230% DV
- Vitamin C: 45% DV
Serves 6
Variations
- Add corn for extra sweetness and texture
- Stir in chopped kale or spinach for added nutrients
- Use butternut squash instead of sweet potato
- Add a chipotle pepper in adobo sauce for smokiness
- Top with vegan cheese for extra richness
This hearty chili has become my signature dish for potlucks and family gatherings. The combination of roasted sweet potatoes and black beans creates a satisfying meal that even meat-lovers enjoy. The natural sweetness of the potatoes perfectly balances the earthy beans and warm spices, while delivering an impressive nutritional profile.
Whether you’re seeking a healthy weeknight dinner or meal-prep option, this chili delivers on all fronts. It’s budget-friendly, nutrient-dense, and absolutely delicious. Plus, it’s naturally vegan and gluten-free, making it perfect for serving to guests with various dietary preferences.
Remember to make extra – this chili tastes even better the next day as the flavors continue to develop overnight!
