Black Bean and Sweet Potato Protein Chili – Hearty, Healthy, and Satisfying

This chili brings together tender sweet potatoes, hearty black beans, and warm spices for a bowl that’s both comforting and nourishing. It’s the kind of recipe you can make on a weeknight without stress and still feel proud to serve. Each spoonful is rich, lightly smoky, and naturally sweet from the sweet potatoes.

It packs solid protein and fiber, and it reheats like a dream. If you want a meatless chili that still eats like a full meal, this one delivers.

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Black Bean and Sweet Potato Protein Chili - Hearty, Healthy, and Satisfying

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• Olive oil (or avocado oil)
• Yellow onion, diced
• Red bell pepper, diced
• Garlic, minced (3–4 cloves)
• Sweet potatoes, peeled and diced (about 2 medium)
• Black beans, canned (2 cans, drained and rinsed) or 3 cups cooked
• Crushed tomatoes (1 can, 28 ounces) or diced tomatoes for chunkier texture
• Tomato paste (2 tablespoons)
• Vegetable broth or water (2–3 cups, as needed)
• Chili powder (2–3 tablespoons)
• Cumin (2 teaspoons)
• Smoked paprika (1 teaspoon)
• Ground coriander (1/2 teaspoon)
• Unsweetened cocoa powder (1 teaspoon) for depth
• Salt and black pepper, to taste
• Optional heat: chipotle in adobo, cayenne, or jalapeño
• Lime (1–2, for finishing)
• Fresh cilantro, chopped (optional)
• Toppings (optional): Greek yogurt or sour cream, shredded cheese, avocado, green onions, crushed tortilla chips

Method

 

1. Prep your vegetables. Dice the onion and bell pepper, mince the garlic, and peel and cube the sweet potatoes into roughly 1/2-inch pieces so they cook evenly.
2. Warm the pot. In a large heavy pot or Dutch oven, heat 1–2 tablespoons of olive oil over medium heat until shimmering.
3. Sauté the aromatics. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes, stirring, until softened and lightly translucent. Add garlic and cook 30 seconds until fragrant.
4. Bloom the spices. Stir in chili powder, cumin, smoked paprika, coriander, and cocoa powder. Cook 30–60 seconds to toast the spices. This boosts flavor and aroma.
5. Add the base. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, black beans, and sweet potatoes. Pour in 2 cups of broth to start and stir well, scraping up any browned bits.
6. Simmer gently. Bring to a simmer, then reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Add more broth as needed for your preferred thickness.
7. Check the sweet potatoes. Cook another 10–15 minutes, uncovered if you want a thicker chili, until the sweet potatoes are tender but not mushy. Taste and season with salt and pepper.
8. Finish with brightness. Stir in the juice of half a lime, then taste. Add more lime or a pinch of sugar if you want to balance acidity. Adjust heat with cayenne or chopped chipotle if desired.
9. Serve and garnish. Ladle into bowls and top with cilantro, avocado, Greek yogurt, cheese, and a few crushed tortilla chips for crunch.

Why This Recipe Works

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This chili balances flavor and nutrition without extra fuss. Sweet potatoes add natural sweetness that rounds out the acidity of tomatoes and the warmth of chili spices.

Black beans bring plant-based protein and a satisfying bite. A touch of cocoa powder and smoked paprika deepen the flavor, mimicking slow-simmered richness in less time. Everything cooks in one pot, making cleanup simple and keeping weeknight cooking stress-free.

Shopping List

• Olive oil (or avocado oil)
• Yellow onion, diced
• Red bell pepper, diced
• Garlic, minced (3–4 cloves)
• Sweet potatoes, peeled and diced (about 2 medium)
• Black beans, canned (2 cans, drained and rinsed) or 3 cups cooked
• Crushed tomatoes (1 can, 28 ounces) or diced tomatoes for chunkier texture
• Tomato paste (2 tablespoons)
• Vegetable broth or water (2–3 cups, as needed)
• Chili powder (2–3 tablespoons)
• Cumin (2 teaspoons)
• Smoked paprika (1 teaspoon)
• Ground coriander (1/2 teaspoon)
• Unsweetened cocoa powder (1 teaspoon) for depth
• Salt and black pepper, to taste
• Optional heat: chipotle in adobo, cayenne, or jalapeño
• Lime (1–2, for finishing)
• Fresh cilantro, chopped (optional)
• Toppings (optional): Greek yogurt or sour cream, shredded cheese, avocado, green onions, crushed tortilla chips

Step-by-Step Instructions

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1. Prep your vegetables. Dice the onion and bell pepper, mince the garlic, and peel and cube the sweet potatoes into roughly 1/2-inch pieces so they cook evenly.
2. Warm the pot. In a large heavy pot or Dutch oven, heat 1–2 tablespoons of olive oil over medium heat until shimmering.
3. Sauté the aromatics. Add onion and bell pepper with a pinch of salt.

   Cook 4–5 minutes, stirring, until softened and lightly translucent. Add garlic and cook 30 seconds until fragrant.

4. Bloom the spices. Stir in chili powder, cumin, smoked paprika, coriander, and cocoa powder. Cook 30–60 seconds to toast the spices.

   This boosts flavor and aroma.

5. Add the base. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, black beans, and sweet potatoes. Pour in 2 cups of broth to start and stir well, scraping up any browned bits.
6. Simmer gently. Bring to a simmer, then reduce heat to medium-low.

   Cover and cook 15 minutes, stirring occasionally. Add more broth as needed for your preferred thickness.

7. Check the sweet potatoes. Cook another 10–15 minutes, uncovered if you want a thicker chili, until the sweet potatoes are tender but not mushy. Taste and season with salt and pepper.
8. Finish with brightness. Stir in the juice of half a lime, then taste.

   Add more lime or a pinch of sugar if you want to balance acidity. Adjust heat with cayenne or chopped chipotle if desired.

9. Serve and garnish. Ladle into bowls and top with cilantro, avocado, Greek yogurt, cheese, and a few crushed tortilla chips for crunch.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4–5 days. The flavor improves by day two.
• Freezer: Portion into freezer-safe containers or bags.

  Freeze up to 3 months. Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop over medium-low heat with a splash of water or broth. Microwave individual portions in 60–90 second bursts, stirring between intervals.
• Meal prep tip: Store toppings separately so they stay fresh and crisp.

Benefits of This Recipe

• Protein and fiber: Black beans deliver plant-based protein and fiber that keep you full and support digestion.
• Balanced carbs: Sweet potatoes provide complex carbohydrates with vitamins A and C for steady energy.
• Nutrient-dense: A mix of beans, vegetables, and spices creates a hearty, antioxidant-rich meal.
• Budget-friendly: Pantry staples and affordable produce keep costs low without sacrificing flavor.
• Easy to scale: Double the recipe for a crowd, or freeze portions for future busy nights.
• Adaptable diet-wise: Naturally vegetarian, easily vegan, and gluten-free when using appropriate toppings.

Common Mistakes to Avoid

• Cutting sweet potatoes too large: Oversized cubes take longer to cook and can stay firm.

  Aim for 1/2-inch cubes.

• Skipping spice blooming: Adding spices directly to liquid mutes flavor. Toast them briefly in oil for depth.
• Overcooking the beans: If simmered too hard, canned beans can break down. Maintain a gentle simmer.
• Under-seasoning: Tomatoes and beans soak up salt.

  Taste and season at the end to make the flavors pop.

• Forgetting acidity: A squeeze of lime balances sweetness and brings the chili to life.

Variations You Can Try

• High-protein boost: Stir in cooked quinoa or lentils during the last 10 minutes for extra protein and texture.
• Turkey or chicken: If you’re not vegetarian, brown 1 pound of ground turkey or chicken with the onions before adding spices.
• Smoky chipotle: Add 1–2 teaspoons minced chipotle in adobo for heat and smoke.
• Bean swap: Use half black beans and half kidney or pinto beans for variety.
• Veggie add-ins: Toss in corn, zucchini, or chopped kale in the last 10 minutes for extra color and nutrients.
• Creamy finish: Swirl in a spoonful of Greek yogurt or coconut milk to mellow heat and add richness.
• Pressure cooker: Sauté aromatics on Sauté mode, add remaining ingredients, and cook on High pressure for 6 minutes; quick release, then adjust seasoning.

FAQ

Can I make this chili in a slow cooker?

Yes. Sauté the onion, pepper, garlic, and spices on the stovetop first for the best flavor. Transfer everything to the slow cooker with tomatoes, beans, sweet potatoes, and 1.5–2 cups broth.

Cook on Low for 6–7 hours or High for 3–4 hours, until the sweet potatoes are tender. Finish with lime and adjust seasoning.

How can I make it spicier without overwhelming the flavor?

Use a small amount of chipotle in adobo or a pinch of cayenne, then build up gradually. You can also add fresh jalapeño with the onions for a clean, bright heat.

Keep the lime finish to maintain balance.

What can I serve with this chili?

Cornbread, warm tortillas, or a simple green salad all work well. Rice or quinoa also make it extra hearty. Don’t skip the toppings—avocado, cilantro, and a dollop of Greek yogurt add great contrast.

Can I use dried beans instead of canned?

Absolutely.

Cook 1 cup dried black beans until tender (about 3 cups cooked), then proceed with the recipe. If your beans are salted, adjust the seasoning at the end.

How do I thicken the chili?

Simmer uncovered for a few minutes to reduce. You can also mash a small portion of the beans and sweet potatoes in the pot to naturally thicken without flour or cornstarch.

Is this recipe freezer-friendly?

Yes.

Freeze in meal-sized portions for up to 3 months. Thaw in the fridge, then reheat gently with a splash of water or broth to loosen the texture.

How much protein is in a serving?

Exact numbers vary by brands and portion size, but a generous bowl made with two cans of black beans typically provides around 14–18 grams of protein, especially if you add toppings like Greek yogurt or serve with quinoa.

In Conclusion

This Black Bean and Sweet Potato Protein Chili is warm, filling, and weeknight-friendly, with big flavor from simple ingredients. It’s adaptable, budget-friendly, and perfect for meal prep.

Keep a pot on the stove when you want comfort without compromise, and customize it with the toppings and variations that fit your style. One bowl, plenty of goodness.