Black Bean Chili
Whole black beans and sweet potato cubes simmer in a red tomato-chile broth in this meatless stovetop chili. The finished pot should be easy to ladle, with broth visible between the vegetables rather than a thick, mashed texture. Canned beans make the short simmer possible; the sweet potato determines when the chili is done. Finish with cilantro after cooking so it stays fresh and green.
Prep: 15 minutes | Cook: 30–35 minutes | Total: 45–50 minutes | Yield: 6 bowls
Ingredients for Black Bean Chili
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 150g)
- 1 medium red bell pepper, diced (about 150g)
- 3 garlic cloves, minced
- 1 1/2 tablespoons mild-to-medium chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste (about 30g)
- 1 medium-large sweet potato, peeled and cut into roughly 1/2-inch cubes (about 12 ounces or 340g)
- 1 can (28 ounces) fire-roasted diced tomatoes, with their juices
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 1/2 cups low-sodium vegetable broth, plus more as needed
- 1/2 teaspoon kosher salt to start, plus more to taste
- 1/4 cup loosely packed chopped fresh cilantro
How to Make Black Bean Chili
- Prepare the ingredients: Dice the onion and bell pepper, mince the garlic, and cut the peeled sweet potato into even, roughly 1/2-inch cubes. Drain and rinse the beans.
- Soften the vegetables: Warm the oil in a 5- to 6-quart Dutch oven or soup pot over medium heat. Add the onion and bell pepper. Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the pepper begins to soften. Stir in the garlic just until fragrant.
- Cook the seasonings: Stir in the chili powder, cumin, oregano, and tomato paste. Cook for about 1 minute, stirring constantly, until fragrant and the paste darkens slightly. Add the remaining ingredients promptly so the spices do not scorch.
- Simmer: Add the sweet potato, tomatoes and their juices, black beans, broth, and 1/2 teaspoon salt. Bring to a gentle bubble over medium heat, then reduce to medium-low. Loosely cover and simmer for about 15 minutes, stirring occasionally and scraping the bottom. Uncover and simmer for another 5–10 minutes. Start checking the sweet potato after about 18 minutes of simmering: a fork should slip through a cube easily, but the cubes should mostly hold their shape.
- Adjust and finish: The chili should ladle easily, with red broth visible between the beans and vegetables. If it is too thick, stir in broth or water a splash at a time. If unusually loose, simmer uncovered briefly. Taste and adjust the salt; add a pinch of cayenne or chipotle powder only if you want more heat. Turn off the heat and scatter the cilantro over the chili just before serving.
How Thick Should This Chili Be?
A gentle simmer helps the sweet potato soften without reducing the chili to a nearly dry bean mixture. If the broth begins to disappear or the vegetables become exposed, lower the heat and add a little broth or water. Leave the beans and vegetables intact rather than mashing or pureeing them.
When Is the Sweet Potato Done?
Even 1/2-inch cubes cook more consistently, but use a fork rather than the timer alone to check them. Larger pieces may need a few extra minutes and a splash of liquid as they simmer. The canned beans are already cooked and only need to heat through; uncooked dried beans must be cooked separately until tender before they can be used in this chili.
Serving and Storing
Ladle into bowls with the cilantro visible on top. Offer lime wedges or sliced avocado alongside if desired; add avocado to individual bowls, not the pot. For a different, meat-containing chili, try ground turkey chili.
Cool leftovers promptly and refrigerate in covered containers. Reheat gently on the stovetop, adding a splash of water or broth if the chili has thickened. Add fresh cilantro after reheating. Cooled, ungarnished portions can also be frozen, though the sweet potato may soften further after thawing.
Nutrition
Approximate nutrition per bowl, based on 6 bowls: 260 calories, 11g protein, 4g fat, and 47g carbohydrates. Per 100g: approximately 70 calories, 3g protein, 1g fat, and 13g carbohydrates. Values exclude optional toppings and vary with the beans, tomatoes, broth, and amount of liquid left after simmering.
Equipment
- 5- to 6-quart Dutch oven or soup pot
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 150 g)
- 1 medium red bell pepper, diced (about 150 g)
- 3 garlic cloves, minced
- 1 1/2 tablespoons mild-to-medium chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste (about 30 g)
- 1 medium-large sweet potato, peeled and cut into roughly 1/2-inch cubes (about 12 ounces or 340 g)
- 1 can (28 ounces) fire-roasted diced tomatoes, with their juices
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 1/2 cups low-sodium vegetable broth, plus more as needed
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 cup loosely packed chopped fresh cilantro
Instructions
- Dice the onion and bell pepper, mince the garlic, and cut the peeled sweet potato into even, roughly 1/2-inch cubes. Drain and rinse the beans.
- Warm the olive oil in a 5- to 6-quart Dutch oven or soup pot over medium heat. Add the onion and bell pepper and cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the pepper begins to soften.
- Stir in the garlic and cook just until fragrant.
- Add the chili powder, cumin, oregano, and tomato paste. Cook for about 1 minute, stirring constantly, until fragrant and the paste darkens slightly.
- Add the sweet potato, tomatoes and their juices, black beans, broth, and 1/2 teaspoon salt. Bring to a gentle bubble over medium heat, then reduce the heat to medium-low.
- Loosely cover and simmer for about 15 minutes, stirring occasionally and scraping the bottom of the pot. Uncover and simmer for another 5–10 minutes.
- Check the sweet potato with a fork starting at about 18 minutes of simmering. Cook until a fork slips through easily while the cubes mostly hold their shape.
- Check the consistency and stir in broth or water a splash at a time if the chili is too thick. If it is unusually loose, simmer uncovered briefly.
- Taste and adjust the salt. If desired, add a pinch of cayenne or chipotle powder for more heat. Turn off the heat and scatter the cilantro over the chili just before serving.
Tips
- Cut the sweet potato into even, roughly 1/2-inch cubes so it cooks consistently.
- Keep the chili at a gentle simmer to soften the sweet potato without reducing the broth too much.
- Add broth or water a splash at a time if the vegetables become exposed or the chili gets too thick.
- Check the sweet potato with a fork rather than relying on the timer alone.
- Avoid mashing or pureeing the beans and vegetables; the chili should remain easy to ladle with broth visible.