Sweet Potato Black Bean Chili
This sweet potato black bean chili is a quick black bean chili that's hearty and loaded with flavor. Packed with sweet potatoes and black beans, it's an easy vegetarian chili that’s both healthy and satisfying. Perfect for a spicy chili for two!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 small sweet potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground chipotle chile
- 1/8 teaspoon salt, or to taste
- 1 1/3 cups water
- 1 15-ounce can black beans, rinsed
- 1 cup canned diced tomatoes
- 2 teaspoons lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large saucepan over medium-high heat. Add the diced onion and sweet potato, stirring frequently, until the onion softens slightly, about 4 minutes.
- Stir in the minced garlic, chili powder, cumin, chipotle, and salt. Cook while stirring constantly until fragrant, about 30 seconds.
- Pour in the water and bring the mixture to a simmer. Cover the pan, reduce heat to maintain a gentle simmer, and cook for 10–12 minutes until the sweet potato is fork-tender.
- Add the black beans, diced tomatoes, and lime juice. Increase heat to high and bring to a simmer, stirring occasionally.
- Reduce the heat and simmer for another 4 minutes to slightly reduce and thicken the chili.
- Remove from heat and stir in the chopped cilantro just before serving. Serve hot and enjoy!
Notes
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