Cozy Sweet Potato and Black Bean Chili
by Ana
Prep Time10 minsCook Time30 minsServings6 servings
A thick, hearty vegetarian chili packed with sweet potatoes, black beans, and warm spices — the kind of bowl that warms you from the inside out.
Chili is the definition of cozy food, and swapping traditional meat for sweet potatoes turns it into something even more satisfying — the chunks get silky and sweet as they simmer, soaking up all the smoky spice. It fills your kitchen with the kind of aroma that makes everyone in the house ask what’s for dinner twenty minutes before it’s ready. Leftovers are even better the next day, and it freezes beautifully for those nights when cooking feels like too much.
Ingredients
Recommended Tools
- Large Dutch oven or heavy pot
- Wooden spoon
- Sharp knife
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add the garlic, chili powder, cumin, smoked paprika, and cinnamon. Stir for 1 minute until the spices are fragrant.
- Add the diced sweet potatoes, crushed tomatoes, black beans, and vegetable broth. Stir to combine.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are completely tender.
- Mash a few of the sweet potato chunks against the side of the pot with your spoon to naturally thicken the chili.
- Season generously with salt and pepper. Ladle into deep bowls and top with a dollop of sour cream, shredded cheese, and fresh cilantro.