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Sweet Potato & Black Bean Chili

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A plant-based, cozy chili where the sweetness of sweet potato balances smoky spices and hearty black beans. Brightened with lime and cilantro, it’s both nourishing and deeply flavorful.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (~2 cups each)
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegan

Ingredients

1 tbsp + 2 tsp extra‑virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large onion, diced

4 cloves garlic, minced

2 tbsp chili powder

4 tsp ground cumin

½ tsp ground chipotle chile

¼ tsp salt

2½ cups water

2 (15-ounce) cans black beans, rinsed

1 (14-ounce) can diced tomatoes

4 tsp lime juice

½ cup chopped fresh cilantro

Instructions

  1. Heat oil in a Dutch oven over medium‑high. Add sweet potato and onion; cook until onion softens (~4 minutes).
  2. Add garlic, chili powder, cumin, chipotle, and salt; stir 30 seconds until fragrant.
  3. Pour in water, bring to simmer; cover and cook until sweet potato is tender (~10–12 minutes).
  4. Stir in black beans, tomatoes, and lime juice. Return to simmer, reduce heat, and cook 5 minutes until slightly thickened.
  5. Remove from heat and stir in cilantro. Serve immediately.

Notes

  • Swap sweet potatoes with butternut squash for a nutty variation.
  • Want it spicier? Add extra chipotle or a dash of cayenne.
  • For a creamy texture, blend about a cup of the chili and stir it back in.
  • Add mix-ins like bell peppers, corn, or cooked quinoa to adapt bulk or texture.
  • Store leftovers up to 4 days in the fridge, or freeze for up to 3 months. Thaw overnight before reheating.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-black-bean-chili/