Quick and simple, this sweet potato black bean chili is the perfect solution! It only takes a few minutes to assemble and is ready in about 30 minutes. This sweet potato black bean chili goes perfectly with pumpkin cornbread muffins and will warm you up from the inside out! It’s vegan, gluten free and hearty, leaving bellies full on a very healthy meal!
Last year I became obsessed with making the ultimate chili stuffed sweet potatoes by pouring chili over baked sweet potatoes. The smokey, spicy chili paired with that sweet note from the sweet potatoes is the perfect flavor combination. Plus the sweet potatoes give the dish more fiber, vitamins and minerals and help stretch the chili another day. Well this year I’ve decided to pair these flavors together in this super simple chili dish.
The sweet potatoes cook right in the chili mixture so this is a one pot dish! That means less dishes which means that it gets extra credit points for me. And it makes enough for leftovers for lunch, which always makes me a happy camper. The ingredient list is pretty short, just a few cans of black beans, crushed and diced tomatoes, some common spices and of course those sweet potatoes.
Here is a tip, which I picked up a long time ago from my mom when I was learning how to make mashed potatoes. The smaller you cut your potatoes, the faster they cook. And if you want everything to cook at the same time, make everything generally the same shape. So those sweet potatoes should all be cubed to about the same size. This helps keep this dish to under 30 minutes.
Another tip is to buy organic canned beans. Beans have a tendency to have a bad reputation, giving people some tummy troubles. But, I have been testing these theories on Dave, my unsuspecting recipe tester. I’ve been eating beans for years, and have a pretty good tolerance to them. But Dave is more of a meat meat meat man, so beans could potentially be an issue for him. Here are my tips. First buy organic beans. I read that the non-organic beans can often be sprayed with a pesticide that is known to give gastrointestinal issues. So organic beans it is ok 🙂 Second, rinse the beans of ALL the liquid they are packed in. Like 3 times, make sure they are clean. Then you have to soak them in clean cold water for at least 5 minutes. Drain the water and soak again another 1-2 minutes before draining and adding to your recipe.
I know this sounds like a ton of extra steps, but we have had little to no tummy troubles over here. So these steps are well worth it. And you can soak all of your beans while the chili gets started. The beans are already cooked so they pretty much just need to get warm in the chili.
Another tip I have is to make more chili than you think you will need. This chili is amazing with guacamole on top and served with homemade corn tortilla chips or with pumpkin cornbread muffins on a cold weeknight. It’s also a much healthier and just as simple of a quick and easy lunch than those “diet food” frozen dinners. And because all of these items are pantry items, this is quite an inexpensive meal, so it’s great to double this recipe and enjoy it a few times this week.
I get my sweet potatoes from Trader Joe’s, and the rest of the ingredients I get the store bought organic brand from our local grocery store. Trader Joe’s has some great options too, so stock up if you have one near by!
Sweet Potato Black Bean Chili
- 1/2 white onion finely chopped
- 1 large red bell pepper rib and seeds removed, chopped
- 1 28 oz. can of chopped organic canned tomatoes
- 1 14 oz can of crushed organic canned tomatoes
- 2 cups water
- 2 tbs. chili powder
- 1 1/2 tsp. cumin
- 1 tsp smoked paprika
- 1 lb. sweet potatoes peeled and cut into small cubes
- 2 cans organic black beans rinsed and drained
- 1/2 tsp salt
- Chop onion and red bell pepper.
- Place a large soup pot over medium heat. Spray with nonstick spray (coconut oil) and add onion and red bell pepper. Stir occasionally, allowing the onion to become translucent, about 5 minutes.
- While the onion and peppers are cooking, start peeling and chopping the sweet potatoes.
- After about 5 minutes of cooking, add the chopped and diced canned tomatoes to the pot. Add the chili powder, cumin and paprika, stir and cover over medium heat.
- Finish chopping and peeling the sweet potatoes. Add the sweet potatoes and 2 cups of water to the tomato mixture. Stir and cover.
- While the chili is cooking, open and drain the black beans. Rinse with water and allow to soak. After soaking and draining, add the black beans to the chili mixture.
- Once the sweet potatoes are fork tender, the chili is ready to eat! The total cooking time is usually about 25 minutes.
What about you?
- Chili and sweet potatoes, have you tried this combination before?
- What does your favorite chili recipe include? Black beans, red kidney beans, no beans?
- What’s your favorite comfort food in the winter?