Why roast the sweet potatoes instead of simmering them in the chili?

Roasting at 425°F caramelizes the natural sugars and creates crisp, golden edges that simmering cannot produce. The cubes also keep their shape in the pot instead of turning to mush. It is one extra pan and about five minutes of active work for a huge payoff in flavor and texture.

How spicy is this chili, and how can I adjust the heat?

With one chipotle pepper, the heat lands at mild to medium with more smokiness than burn. Use two peppers for a bolder kick, or tame the bowl with an extra dollop of Greek yogurt on top. The adobo sauce adds smoke with less heat, so adjust with that first.

Can I use dried black beans instead of canned?

Yes. Cook about 1 cup of dried black beans until tender before starting, which gives you roughly 3 cups cooked, the equivalent of two cans. Do not add dried beans directly to the chili pot, since they need much longer cooking than the 30 minute simmer. Season the bean cooking water lightly, because well seasoned beans make a better chili.

Why is my chili watery, and how do I thicken it without flour?

Extra liquid usually means the pot needed more simmering time or the beans were not mashed. Simmer uncovered for 5 to 10 minutes, then mash half a cup of beans with a fork and stir them back in. The bean starches thicken the broth naturally with no flour or cornstarch needed.

Does this chili freeze well for meal prep?

It freezes beautifully for up to 3 months, and for meal prep, sweet potato black bean chili is a true winner because the flavors deepen overnight. Portion it into individual containers for grab and go lunches. Thaw in the fridge overnight and add fresh lime, cilantro, and toppings after reheating.

Sweet Potato Black Bean Chili: Smoky & Thick Recipe

Ingredients

Scale

2 large sweet potatoes (about 2 lb / 900 g), peeled and cut into 3/4-inch cubes
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided, plus more to taste
2 tablespoons chili powder, divided
1 large yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 to 2 chipotle peppers in adobo sauce, minced, plus 1 teaspoon adobo sauce
1 can (28 oz / 800 g) fire-roasted crushed tomatoes
2 cans (15 oz / 425 g each) black beans, drained and rinsed
2 cups (480 ml) vegetable broth
1 cup (150 g) corn kernels, fresh or frozen
2 tablespoons fresh lime juice (about 1 lime)
1/4 cup chopped fresh cilantro, plus more for serving
1/2 teaspoon freshly ground black pepper
For serving: diced avocado, sliced green onions, Greek yogurt or sour cream, shredded cheddar or Monterey Jack cheese

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Instructions

Heat the oven to 425F (220C) and line a large rimmed baking sheet with parchment paper.
Toss the sweet potato cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 2 teaspoons chili powder; spread in a single layer and roast 22 to 25 minutes, flipping halfway, until edges are deep golden and crisp.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large Dutch oven over medium heat; cook the onion and red bell pepper 5 to 6 minutes until softened.
Stir in the garlic, remaining chili powder, cumin, smoked paprika, and oregano; cook 1 minute, stirring constantly, until fragrant.
Add the minced chipotle peppers and adobo sauce; stir 30 seconds to distribute the smoky heat.
Pour in the fire-roasted tomatoes and vegetable broth, scraping up the browned bits from the bottom of the pot.
Stir in the black beans (reserving 1/2 cup) and the corn; bring to a gentle boil, then simmer uncovered 15 minutes.
Mash the reserved 1/2 cup black beans with a fork and stir the mash back into the pot to thicken the chili.
Fold in the roasted sweet potato cubes and simmer 5 minutes more.
Remove from heat; stir in the lime juice and cilantro, season with remaining salt and black pepper to taste, and serve hot with toppings.

Author: Chef Rita