Description
This Easy Black Bean Chili is hearty, healthy, and budget-friendly. It’s a one-pot vegetarian meal packed with protein-rich black beans, sweet potatoes, and bold spices. Perfect for busy weeknights, meal prep, or cozy weekend dinners.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
3 cups vegetable broth
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
Optional: chopped cilantro or green onion, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté for 3–4 minutes until fragrant.
2. Add diced sweet potatoes and cook for 5 minutes, stirring occasionally.
3. Sprinkle in chili powder, cumin, and paprika. Stir well to coat the vegetables in the spices.
4. Pour in diced tomatoes (with juice), black beans, and vegetable broth. Mix thoroughly.
5. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until sweet potatoes are tender.
6. Season with salt and pepper to taste. Mash some beans with a spoon for thicker texture, if desired.
7. Serve hot with your favorite toppings like cilantro, green onion, sour cream, or avocado.
Notes
For a spicier version, add 1 finely chopped jalapeño or 1/4 teaspoon cayenne pepper.
You can substitute sweet potatoes with butternut squash or regular potatoes.
Mashing some of the beans helps thicken the chili naturally without extra ingredients.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 7g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
Keywords: black bean chili, vegetarian, gluten-free, sweet potato chili