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    Smoky Black Bean and Sweet Potato Chili

    clock-icon55 minutes
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    Author
    Pixicook editorial team

    This hearty chili is a delicious blend of smoky flavors and earthy sweetness, perfect for a cozy meal.

    Ingredients for Smoky Black Bean and Sweet Potato Chili

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Yellow Onion, chopped

    cups

    Substitute chevron-down

    Sweet Potatoes, diced into ¾-inch cubes

    cups

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Chipotle In Adobo, finely chopped

    each

    Substitute chevron-down

    Chili Powder

    tablespoons

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Smoked Paprika

    teaspoons

    Substitute chevron-down

    Diced Tomatoes, canned

    0 oz

    Substitute chevron-down

    Cooked Black Beans

    cups

    Substitute chevron-down

    Vegetable Broth

    cups

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Hass Avocado, sliced, for garnish

    each

    Substitute chevron-down

    Chives, thinly sliced

    cups

    Substitute chevron-down

    How to Make Smoky Black Bean and Sweet Potato Chili

    1. Sauté Onions

    Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onions. Sauté them for about 8 minutes until they become soft and translucent.

    2. Add Sweet Potatoes and Garlic

    Next, add the diced sweet potatoes and minced garlic to the pot. Sauté these ingredients for another 8-10 minutes until the sweet potatoes start to soften slightly.

    3. Incorporate Spices

    Once your sweet potatoes are tender, add the chopped chipotle in adobo, chili powder, ground cumin, and smoked paprika. Stir these spices thoroughly into the mixture until they release their fragrant aromas.

    4. Mix in Tomatoes, Beans, and Broth

    Now, incorporate the canned diced tomatoes, cooked black beans, and vegetable broth into the pot. Stir well and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook for 30-35 minutes.

    5. Season and Serve

    Finally, season the chili with salt according to your taste. Allow the chili to sit for a few minutes, letting the flavors deepen and combine fully. Serve the chili warm, garnished with slices of ripe Hass avocado and a sprinkle of chives.


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