Spicy Sweet Potato Black Bean Chili Recipe

Ingredients

Main Ingredients

• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1 (15‑oz) can black beans, drained and rinsed
• 1 cup vegetable broth (low‑sodium)

Aromatics & Sauce

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chipotle chili powder (adjust to taste)
• ½ teaspoon ground coriander
• 1 tablespoon tomato paste
• 1 tablespoon lime juice (about 1 lime)

Seasonings & Garnish

• Salt and freshly ground black pepper, to taste
• ¼ cup fresh cilantro, chopped
• ½ avocado, diced (optional)
• ¼ cup shredded cheddar or vegan cheese (optional)

Instructions

Building the Chili Base

1. Sauté Aromatics. In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the diced onion and cook 4‑5 minutes until translucent. Stir in the minced garlic and cook an additional 30 seconds—just until fragrant, being careful not to let it brown.
2. Toast the Spices. Sprinkle cumin, smoked paprika, chipotle powder, and coriander over the onions. Stir constantly for 1‑2 minutes; this releases essential oils and deepens the flavor profile.
3. Incorporate Tomato Paste. Add the tomato paste, stirring to coat the aromatics. Cook for another minute; the paste will darken slightly, indicating caramelization that adds richness.
4. Deglaze & Simmer. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce to a simmer.
5. Add Beans & Roasted Sweet Potatoes. Stir in the drained black beans and roasted sweet potato cubes. Simmer uncovered for 10‑12 minutes, allowing the flavors to meld and the chili to thicken. If it becomes too thick, add a splash more broth.
6. Finish with Lime & Season. Remove the pot from heat, stir in lime juice, and season with salt and pepper to taste. The acidity lifts the earthiness and ties the dish together.