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Chipotle Black Bean and Sweet Potato Chili Recipe

This Chipotle Black Bean and Sweet Potato Chili is the ultimate plant-based comfort food. Hearty, flavorful, and easy to make, it’s a one-pot wonder you’ll want on repeat all season long.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 large red bell pepper diced
  • 2 medium sweet potatoes peeled and diced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon dried oregano
  • 1-2 chipotle peppers in adobo sauce minced (adjust to taste)
  • 1 tablespoon adobo sauce from the chipotle can
  • 1 28 oz can crushed tomatoes
  • 2 15 oz cans black beans, drained and rinsed
  • 1 1/2 cups vegetable broth
  • Salt and pepper to taste

Optional Toppings:

  • Diced avocado
  • Fresh cilantro
  • Lime wedges
  • Greek yogurt or plant-based sour cream
  • Tortilla chips

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes.
  • Stir in garlic and bell pepper. Cook for another 2-3 minutes until fragrant.
  • Add sweet potatoes, cumin, smoked paprika, oregano, chipotle peppers, and adobo sauce. Stir to coat the vegetables evenly in the spices.
  • Pour in the crushed tomatoes, black beans, and vegetable broth. Stir well to combine.
  • Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until sweet potatoes are fork-tender.
  • Taste and season with salt and pepper. Adjust spice level if needed.
  • Serve hot with desired toppings.

Notes

  • Dice the sweet potatoes evenly to ensure they cook at the same rate.
  • For a thicker chili, let it simmer uncovered during the last 10 minutes.
  • Add a squeeze of lime juice at the end to brighten the flavor.
  • This chili freezes well. Cool completely, then store in airtight containers for up to 3 months.