Smoky Sweet Potato & Black Bean Chili

When the wind picks up and the temperature drops, nothing beats a big steaming bowl of this smoky, soul-warming chili. Loaded with tender sweet potatoes, hearty black beans, and a rich blend of spices, this recipe proves you don't need meat to feel completely satisfied. It comes together in one pot in under an hour, making it the perfect weeknight rescue on a cold evening.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and cubed into 1/2-inch pieces
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (28 oz) crushed fire-roasted tomatoes
• 2 cups vegetable broth
• 2 tsp smoked paprika
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• salt and black pepper to taste

Directions

1. Heat olive oil in a large heavy-bottomed pot over medium heat, then add the diced onion and cook for 4-5 minutes until softened and translucent.
2. Add the minced garlic and cook for another 60 seconds, stirring constantly so it doesn't burn.
3. Stir in the smoked paprika, cumin, chili powder, and cayenne, toasting the spices with the onion and garlic for about 30 seconds.
4. Add the cubed sweet potato, crushed tomatoes, black beans, and vegetable broth, then stir everything together until well combined.
5. Bring the chili to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the sweet potatoes are completely fork-tender.
6. Taste and season generously with salt and black pepper, then let the chili sit uncovered for 5 minutes to thicken slightly before serving.
7. Ladle into bowls and top with sour cream, shredded cheese, or sliced avocado if desired.

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