Sweet Potato Black Bean Chili with Tomatoes

Keep the potato pieces small

Peel the sweet potato and cut it into roughly ½-inch cubes. Large irregular chunks can remain firm after the beans are hot. Set a few pieces beside each other before cooking and trim very large ones. The cooking time is an estimate; tenderness matters more than the timer.

Know your chili powder

American-style chili powder is usually a spice blend, not pure ground hot chile. Check the label and start cautiously if your product is hot. Smoked paprika adds another flavor but does not replace cumin. Avoid adding more salt until you have tasted the broth and canned tomatoes together.

Adjust thickness without crushing everything

Keep the pot partly covered while the potatoes soften, then uncover if the chili needs to reduce. Stir along the bottom to prevent the tomato sauce from catching. Mash a small spoonful of beans against the side if you want more body, leaving most of the beans and potatoes intact.

Serve, cool, and reheat

This makes four bowls. Add rice or bread separately if desired; neither is included in the recipe quantities. Cool leftovers in shallow containers and refrigerate within 2 hours, or 1 hour above 90°F. Store at 40°F or colder and use within 3 days. Reheat to 165°F, adding water if thickened. Freeze covered portions for about 1 month for quality and thaw in the refrigerator.

OUBELLA KITCHEN

Sweet Potato Black Bean Chili with Tomatoes

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Time50 min

Servings4

CategoryDinner

Ingredients

1×2×3×

Amounts scale; cooking times do not.

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tbsp mild American-style chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 medium sweet potato (about 12 oz), peeled and cut into ½-inch cubes
• 1 (14.5 oz) can diced tomatoes, with juices
• 1½ cups low-sodium vegetable broth
• 2 (15 oz) cans black beans, rinsed and drained
• ¼ tsp fine salt, plus more only after tasting
• 1 tbsp fresh lime juice

Instructions

1. Heat oil in a lidded pot over medium heat. Cook onion and bell pepper for 5–7 minutes until softened. Add garlic, chili powder, cumin, and paprika; stir for 30 seconds.
2. Add sweet potato, tomatoes with juices, broth, and salt. Bring to a simmer, cover partly, and cook for about 15–20 minutes, stirring occasionally.
3. Add the drained beans. Simmer about 8–10 minutes more, until potato cubes are easily pierced with a fork. Add a little water if the pot becomes dry before they soften.
4. Uncover briefly to reduce if needed. Remove from heat, stir in lime juice, taste the seasoning, and divide into four bowls.

Notes

Estimated preparation: 15 minutes; cooking: 35 minutes; total: 50 minutes, including any resting or chilling. This recipe has not been kitchen-tested. All timings are estimates. Check broth and spice-blend labels for allergens.

Times vary with equipment. Editorial approach.

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• For another recipe, try Black Bean Stuffed Sweet Potatoes.
• For another recipe, try Easy Red Lentil Soup with Tomatoes and Lemon.