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

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.