Description
A warm and comforting bowl of Easy Black Bean Chili that bursts with rich, smoky flavors and robust textures.
Ingredients
Scale
- 1 can of black beans (or 1.5 cups cooked)
- 1 large sweet potato, diced
- 1 onion, chopped
- 1 bell pepper, diced (any color)
- 3 cloves of garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 can crushed tomatoes (14 oz)
- 2 tablespoons olive oil
- 2 cups vegetable or chicken broth
- 1 tablespoon balsamic vinegar
- Juice of 1 lime
Instructions
- Start your journey by heating olive oil in a large pot over medium heat. Once the oil is shimmering, throw in the chopped onion and diced bell pepper. Cook these aromatics for about 4–5 minutes until they soften and release their natural sweetness. Next, add minced garlic along with cumin, chili powder, smoked paprika, and tomato paste, stirring everything together. Sauté for an additional minute until the spices become fragrant, creating a depth of flavor that forms the foundation of your chili.
- With your base set, it’s time to add in the star ingredients. Toss in the diced sweet potato, canned crushed tomatoes, black beans (rinsed and drained if using canned), and your choice of broth. Make sure all the ingredients are well mixed, ensuring the flavors meld together beautifully. The sweet potatoes will not only impart a natural sweetness but will also thicken the chili as they cook down, making for a satisfying texture.
- Season the pot with oregano, salt, and freshly cracked black pepper to taste. Allow the mixture to come to a gentle simmer, then cook uncovered for about 20 minutes, stirring occasionally. This is the crucial step where the sweet potatoes become fork-tender, and the chili develops its rich consistency. If you prefer a slightly thicker chili, feel free to mash some of the sweet potato with the back of a spoon halfway through cooking.
- Once your chili has thickened and the sweet potatoes are tender, it’s time to finish it off! Stir in the balsamic vinegar and the juice of fresh lime to brighten the overall flavor. Taste and adjust the seasoning if necessary to ensure each bite is bursting with flavor.
Notes
For a thicker chili, mash some sweet potato as it cooks. This chili can be stored in the fridge for up to five days and freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: 450 mg
- Protein: 15 g