Prep Time
15 min
Cook Time
30 min
Servings
4
Why You'll Love This Recipe
✓ Bold Flavor Balance:
Sweet potatoes lend natural caramel, while chipotle and cayenne deliver a steady heat that never overpowers.
✓ One‑Pot Simplicity:
All ingredients simmer together, so cleanup is quick and the flavors meld perfectly in a single pot.
✓ Plant‑Based Protein:
Black beans add heart‑healthy protein, making this chili satisfying for vegans and meat‑eaters alike.
When the first chill of autumn arrives, I crave something that warms the body without drowning the palate. This spicy sweet potato chili hits that sweet‑spot, delivering comfort with a kick.
Root vegetables are naturally sweet, and when paired with smoky chipotle, the heat deepens rather than masks the flavor. The result is a bowl that feels both hearty and bright.
Because it’s entirely plant‑based, you can serve it to the whole family, adapt it for vegans, or add a dollop of Greek yogurt for extra creaminess.
1 ½ cups cooked black beans (or 1 can, drained)
Rinse canned beans to reduce sodium.
1 large onion, finely chopped
Yellow or white works equally well.
2 cloves garlic, minced
Adds aromatic depth.
1 tbsp tomato paste
Concentrates umami.
1 tsp ground cumin
Warm earthiness.
½ tsp smoked paprika
Adds subtle smokiness.
½ tsp chipotle chili powder
Provides smoky heat.
¼ tsp cayenne pepper (adjust to taste)
Increase for extra fire.
2 cups vegetable broth
Low‑sodium preferred.
Salt and freshly ground black pepper, to taste
Season gradually.
