How do I get the sweet potatoes tender in only 25 minutes?

Cut them into true half inch cubes and keep every piece the same size, because even small dice cook through in a covered simmer in 12 to 15 minutes. The lid matters: it traps steam and cooks the cubes from all sides at once. Test with a fork before moving on, and give oversized pieces one extra minute rather than rushing.

How can I thicken this sweet potato black bean chili without cornstarch?

Mash a few of the tender sweet potato cubes against the side of the pot with a wooden spoon. Their natural starch melts into the broth and thickens it to a spoon coating consistency with zero added thickeners. Simmering uncovered for the final 3 minutes also drives off excess liquid.

Is this chili spicy? I am cooking for kids.

As written it is mild and smoky rather than hot, because the only real heat comes from the optional quarter teaspoon of ground chipotle. Leave the chipotle out entirely for a kid friendly pot, and set out hot sauce at the table for the adults. The smoked paprika keeps the smoky flavor even without the heat.

Can I add meat to this sweet potato black bean chili?

Yes. Brown half a pound of ground turkey or chicken with the onion in step 1, breaking it into crumbles, then continue with the recipe as written. The timing stays the same since the meat cooks through during the simmer. Reduce the black beans to one can if you want to keep the total volume similar.

Can I freeze sweet potato black bean chili?

Absolutely, it is one of the best freezer chilis. Cool completely, portion into freezer bags, and freeze flat for up to 3 months. Thaw overnight in the refrigerator, rewarm gently on the stove with a splash of broth, and finish with fresh lime juice and toppings just like a fresh batch.

Sweet Potato Black Bean Chili (25-Minute One-Pot)

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
1 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground chipotle pepper (optional, for smoky heat)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can fire-roasted diced tomatoes, with juices
2 (15-ounce) cans black beans, drained and rinsed
2 cups vegetable broth
1 cup frozen corn kernels
2 teaspoons fresh lime juice
For serving: chopped cilantro, diced avocado, sour cream or Greek yogurt, shredded cheddar, tortilla chips

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Instructions

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the diced onion and cook, stirring often, until softened and lightly golden at the edges, about 3 to 4 minutes.
Add the sweet potato cubes and diced bell pepper. Cook, stirring occasionally, for 4 to 5 minutes until the vegetables pick up a little color and the onion turns deeply golden.
Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, chipotle (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices smell intensely fragrant and the tomato paste darkens slightly.
Pour in the fire-roasted tomatoes with their juices, the drained black beans, and the vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot, and bring to a lively boil.
Reduce the heat to maintain a gentle simmer, cover the pot, and cook for 12 to 15 minutes, until the sweet potato cubes are completely tender when pierced with a fork.
Uncover, stir in the frozen corn, and simmer for 3 minutes more until the corn is heated through and the broth has thickened slightly.
Use the back of a wooden spoon to mash a few sweet potato cubes against the side of the pot. This releases their starch and thickens the chili naturally without any flour or cornstarch.
Stir in the fresh lime juice, then taste and adjust the salt, pepper, and chipotle. The chili should taste bold and balanced, smoky first with a bright finish.
Ladle into deep bowls and set out the toppings family style: cilantro, avocado, sour cream, cheddar, and tortilla chips. Serve hot and let everyone build their own perfect bowl.

Author: Chef Hanna Zest