Recipes That Use Black Beans: Smoky Sweet Potato Chili

This smoky black bean and sweet potato chili is a hearty, one-pot meal made with canned beans, tomatoes, corn, and warm spices. The sweet potato softens in the tomato broth while the beans make the chili substantial; serve it in bowls with lime and your favorite toppings. Chili has many regional and family-style versions, and this is a practical, meat-free take rather than a claim to one definitive style.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, diced (about 1 cup/150 g)
1 medium red or green bell pepper, diced (about 1 cup/150 g)
3 garlic cloves, finely chopped (about 9 g)
2 tablespoons (16 g) chili powder
2 teaspoons (4 g) ground cumin
1 teaspoon (2 g) smoked paprika
½ teaspoon (1 g) dried oregano
2 tablespoons (30 g) tomato paste
1 medium sweet potato, peeled and cut into ½-inch (1.3 cm) cubes (about 1 pound/450 g)
1 can (14.5 ounces/411 g) diced tomatoes, with their juices
3 cups (710 ml) low-sodium vegetable broth
3 cans (15 ounces/425 g each) black beans, drained and rinsed (about 4½ cups/765 g total)
1 cup (165 g) corn kernels, fresh or frozen
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (30 ml) fresh lime juice, plus lime wedges for serving
¼ cup (10 g) chopped cilantro, optional
½ cup (120 g) sour cream or plain yogurt, optional for serving
1 cup (100 g) shredded cheddar, optional for serving
1 medium avocado, sliced (about 200 g), optional for serving
4 ounces (115 g) tortilla chips, optional for serving

Instructions

Prepare the vegetables (20 minutes). Dice the onion and bell pepper, chop the garlic, and peel and cube the sweet potato. Keep the sweet potato pieces close to the stated size so they soften at roughly the same pace. Drain the canned beans in a colander and rinse them under cool running water until the foam is gone. Set out the spices, tomato paste, broth, and remaining ingredients before you start cooking; this makes the short spice-cooking step easier to manage.
Soften the onion and pepper (7 minutes). Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for about 7 minutes, until the onion looks translucent and the pepper has begun to soften. If the vegetables start sticking before they soften, lower the heat slightly and add a tablespoon of water rather than more oil.
Bloom the spices and tomato paste (3 minutes). Add the garlic, chili powder, cumin, smoked paprika, and oregano. Stir continuously for about 1 minute, just until fragrant; avoid letting the garlic brown. Add the tomato paste and stir for another 1 to 2 minutes, scraping it across the bottom of the pot. Briefly cooking the paste deepens its flavor, while stirring keeps the spices from scorching.
Add the chili ingredients and simmer (30 minutes). Stir in the sweet potato, diced tomatoes with their juices, vegetable broth, rinsed black beans, corn, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat so it simmers steadily without splashing. Partially cover the pot and cook for 30 minutes, stirring every 8 to 10 minutes and scraping the bottom. The chili is ready when the sweet potato cubes are easily pierced with a fork but still hold their shape.
Adjust the texture and seasoning. Taste a spoonful after the potato is tender. Stir in the lime juice, then adjust the salt, pepper, or chili powder to suit your preference. If the chili seems too thick, add broth or water a little at a time; if it is thinner than you like, simmer it uncovered for a few more minutes, stirring often. For a thicker, creamier body, mash a few beans against the side of the pot and stir them back in.
Serve. Ladle the hot chili into bowls and finish with cilantro, sour cream or yogurt, cheddar, avocado, and lime wedges as desired. Put tortilla chips on the side or crumble a few over each serving. Offer toppings separately so everyone can choose a combination and the leftovers remain easy to store without toppings mixed in.

Tips

Cut the sweet potato evenly. Half-inch cubes cook through in the stated simmer time without disappearing into the broth. Larger chunks can remain firm in the middle, while tiny pieces may break down and make the chili very thick. If your cubes vary, check the largest one with a fork and continue simmering in short intervals if needed.
Rinse canned beans, but do not add them dry. Rinsing removes some of the canning liquid and excess surface starch, so the finished broth tastes cleaner and is easier to season. If starting with dried black beans, cook them separately according to their package directions until tender before adding them here. Uncooked dried beans will not reliably become tender in this tomato-based simmer, and they would require a different amount of liquid and a much longer cooking time.
Keep the heat moderate after adding spices. Ground spices and tomato paste can catch on the pot if left over high heat. Stir them often and move on to the tomatoes and broth as soon as they smell fragrant. If the bottom develops browned bits, the broth will loosen them; if anything smells burnt, do not scrape charred material into the chili.
Season in stages. Low-sodium broth gives you more control, but canned beans and tomatoes can still contain salt. Start with the listed amount, taste once the chili has simmered, then adjust. Lime juice is best added near the end because it brightens the finished pot; adding it earlier can make it harder to judge the final balance.

Serving Suggestions

Serve the chili as a filling main course in wide bowls, with warm cornbread, rice, or toasted tortillas alongside. Rice makes the meal stretch further and gives the broth something to cling to; cornbread is useful for scooping, while tortillas can be warmed and folded around a smaller portion. If you are serving a group, set out a topping station with lime wedges, cilantro, avocado, shredded cheese, sour cream, sliced scallions, and hot sauce. Keep the toppings in separate bowls so people can choose their own level of richness and heat.

For a lighter-feeling plate without changing the pot, serve a smaller bowl with a crisp green salad dressed with lime or a simple vinaigrette. A spoonful of plain yogurt or sour cream cools the chili, while extra lime gives a sharper contrast to the sweet potato. Tortilla chips add crunch, but add them just before eating so they do not soften in the broth. If serving the chili over rice, keep the rice separate until plating; storing it separately also makes it easier to reheat both components evenly.

Variations

Make it hotter: Add ¼ teaspoon (0.5 g) cayenne with the other spices, or stir in minced jalapeño with the onion and bell pepper. For a gentler, adjustable option, put hot sauce on the table. Chili powders vary in heat, so taste the brand you have before increasing the amount substantially.

Use a different vegetable: Butternut squash can replace the sweet potato in the same amount and similar-sized cubes; it will give the chili a comparable sweetness, though the exact simmer time may vary. For a firmer, less sweet version, use 2 cups (300 g) diced zucchini and add it during the final 12 to 15 minutes so it does not become mushy. Frozen corn can go straight into the pot without thawing.

Change the beans: Pinto beans can replace the black beans one for one by drained weight, creating a softer, creamier texture and a milder bean flavor. Kidney beans also work, though they stay firmer. If using a different canned bean, drain and rinse it as you would the black beans. Do not substitute dry beans directly unless you cook them fully first.

Make it more substantial: Stir in 1 cup (150 g) cooked quinoa during the last 5 minutes, or serve the chili over cooked rice. For a dairy-free bowl, skip the sour cream and cheddar and use avocado, cilantro, and lime. The basic pot is already meat-free, and vegetable broth keeps it suitable for a vegan meal when the toppings are also plant-based.

Storage and Reheating

Let leftover chili cool briefly, then transfer it to shallow, covered containers and refrigerate it within 2 hours of cooking. Store it without fresh toppings for 3 to 4 days. The sweet potatoes may soften a little as they sit, but the chili remains easy to serve; the beans also absorb some broth, so the mixture often thickens overnight. Keep rice, chips, avocado, and dairy toppings in separate containers for better texture.

Reheat only the portion you need in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if it has become too thick. Heat until steaming throughout and check that leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. In a microwave, cover the bowl loosely, heat in short intervals, and stir between intervals so the center does not stay cool. Refrigerate any reheated portion promptly if it is not eaten; avoid repeatedly warming and cooling the whole pot.

For longer storage, freeze cooled chili in airtight, freezer-safe containers for up to 3 months for best quality, leaving a little headspace for expansion. Thaw it overnight in the refrigerator when possible, then reheat as above; you can also reheat from frozen in a covered saucepan over low heat, breaking up the frozen block as it softens. Do not leave cooked chili at room temperature for more than 2 hours, and do not treat this recipe as a shelf-stable preserve.

Frequently Asked Questions

Can I make this black bean chili ahead?
Yes. You can cook it completely up to 3 days in advance and refrigerate it in a covered container. The flavors meld as it rests, and the chili may thicken, so stir in a little broth or water while reheating. Add lime juice and fresh toppings just before serving for the brightest flavor and best texture.

Can I use dried black beans instead of canned?
Yes, but cook the dried beans separately until tender before making the chili. Use about 1½ cups (300 g) dried beans as a starting amount to yield roughly the 4½ cups (765 g) cooked beans in the recipe; actual yield varies with the beans and cooking method. Drain them and add them with the tomatoes and broth. Do not add dried beans directly to this short, acidic simmer because they may remain hard.

How can I make the chili thicker or thinner?
For a thicker chili, simmer it uncovered for several minutes, stirring frequently, or mash some of the cooked beans against the pot and mix them in. For a thinner consistency, stir in warm broth or water a few tablespoons at a time. Keep in mind that the chili will thicken as it cools and after refrigeration, so adjust the liquid again when reheating rather than adding a large amount at once.

Is this chili spicy?
It is warmly seasoned, but the heat depends on the chili powder you use. Many standard chili powders are mild, while some blends contain hotter chiles. For a mild pot, use a mild blend and leave out cayenne or fresh hot peppers. To make individual portions hotter, offer hot sauce, sliced jalapeño, or crushed red pepper at the table instead of increasing the heat for everyone.

Can I cook it in a slow cooker?
Yes, though the stovetop version gives you more control over how tender the sweet potato becomes. For a slow cooker, first sauté the onion, pepper, garlic, spices, and tomato paste in a skillet as directed, then transfer them with the remaining chili ingredients to the cooker. Cook on low until the potato is tender, checking early because slow-cooker temperatures and cube sizes differ. Add lime juice at the end and avoid leaving the finished chili at room temperature.

What can I use instead of vegetable broth?
Water works, though the result will be a little less savory; taste and adjust the salt near the end. You can also use low-sodium chicken broth if you do not need the dish to be vegetarian or vegan. If your broth is salted, reduce the added salt initially and season after simmering, since the liquid reduces slightly and the canned ingredients contribute their own seasoning.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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