Smoky Black Bean Chili with Sweet Potatoes & Corn

Introduction

There’s something deeply comforting about a warm bowl of chili, especially when it’s hearty, smoky, and packed with nourishing ingredients. This Smoky Black Bean Chili with Sweet Potatoes & Corn is a plant-based version of the classic chili, but it’s every bit as satisfying — and maybe even more flavorful. The combination of creamy black beans, sweet roasted potatoes, and bursts of golden corn creates a perfect balance of textures and tastes.

What makes this chili stand out is its natural sweetness and subtle smokiness, thanks to a blend of paprika, cumin, and chipotle powder. The dish has layers of flavor — earthy, spicy, and slightly sweet — without being heavy. It’s ideal for cozy winter nights, easy weeknight dinners, or meal prep that lasts for days. Serve it with avocado slices, a sprinkle of fresh cilantro, and a squeeze of lime for a wholesome and vibrant finish.

Not only is this chili comfort food at its best, but it’s also nutritious, full of plant-based protein, and budget-friendly — a perfect example of how simple ingredients can create extraordinary meals.

Background & Inspiration

Chili has long been a cornerstone of American comfort food, tracing its roots to Mexican and Tex-Mex cuisine. Traditionally made with beans, peppers, and spices, it’s a dish that has evolved with countless regional variations — from Texas-style meat-heavy versions to vegetable-forward modern interpretations.

This particular recipe draws inspiration from Southwestern flavors, incorporating smoky chipotle and sweet roasted vegetables to create a chili that’s bold yet balanced. By using black beans and sweet potatoes, it maintains the hearty appeal of traditional chili while leaning into a lighter, vegetarian-friendly direction. The addition of corn adds bursts of texture and natural sweetness, rounding out the dish beautifully.

Why You’ll Love This Recipe

Smoky, sweet, and spicy: Perfectly balanced flavors in every bite.
Wholesome and filling: Packed with protein, fiber, and vitamins.
One-pot comfort: Easy to make and minimal cleanup.
Meal-prep friendly: Tastes even better the next day.
Vegan and gluten-free: Naturally suitable for most dietary preferences.

Ingredients & Equipment

For the Chili:

2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium sweet potatoes, peeled and cubed (about 400 g / 14 oz)
1 red bell pepper, chopped
1 cup corn kernels (fresh, frozen, or canned)
2 cans (400 g / 14 oz each) black beans, drained and rinsed
1 can (400 g / 14 oz) crushed tomatoes
2 tbsp tomato paste
2 cups (480 ml) vegetable broth
1 tsp ground cumin
1½ tsp smoked paprika
½ tsp chipotle chili powder (adjust to taste)
Salt and black pepper to taste
½ tsp ground coriander
½ tsp oregano
Juice of ½ lime

Optional Toppings:

Sliced avocado
Fresh cilantro leaves
Lime wedges
Greek yogurt or vegan sour cream
Crumbled tortilla chips

Equipment:

Large soup pot or Dutch oven
Wooden spoon or spatula
Sharp knife and cutting board

Pro Tip: Roast the sweet potatoes before adding them for a deeper caramelized flavor.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until translucent. Stir in garlic and cook for another 30 seconds, just until fragrant.

Step 2: Add Vegetables and Spices

Add the cubed sweet potatoes, bell pepper, cumin, paprika, chipotle powder, coriander, and oregano. Stir well to coat the vegetables with the spices. Cook for 3–4 minutes, allowing the spices to bloom and the vegetables to begin softening.

Step 3: Simmer the Chili

Add the tomato paste, crushed tomatoes, vegetable broth, and black beans. Stir everything together, then bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the chili simmer for about 25–30 minutes, stirring occasionally.

Step 4: Add Corn and Final Touches

When the sweet potatoes are tender, add the corn kernels and cook for another 5–7 minutes. Adjust seasoning with salt, pepper, and lime juice to taste. If the chili is too thick, add a splash of broth or water; if it’s too thin, simmer uncovered until it thickens to your liking.

Step 5: Serve and Enjoy

Ladle the chili into bowls and top with avocado slices, cilantro, and a dollop of yogurt or sour cream. Finish with a squeeze of lime for brightness. Serve warm with tortilla chips or crusty bread on the side.

Expert Tips & Troubleshooting

Richer flavor: Add a teaspoon of cocoa powder for deeper complexity.
Spice control: Adjust chipotle powder based on your heat tolerance.
Texture balance: Mash a few sweet potato cubes at the end for a creamier consistency.
Shortcut option: Use canned roasted tomatoes for added smokiness.
Storage-friendly: Chili thickens overnight, enhancing the flavors beautifully.

Variations & Customizations

Protein Boost: Add lentils or quinoa for extra protein and texture.
Green Veggie Twist: Stir in spinach or kale during the last few minutes for added nutrients.
Sweet Kick: Add a touch of maple syrup or diced roasted carrots for extra sweetness.
Southwestern Flair: Top with sliced jalapeños, cotija cheese, or corn chips.
One-Pot Meal Prep: Double the recipe for freezer-friendly weekday lunches.

Serving & Presentation Ideas

Serve this chili in deep bowls with contrasting garnishes — the orange of the sweet potatoes, the black beans, and the green of the avocado make it a feast for the eyes. A sprinkle of chopped cilantro and a drizzle of lime juice add brightness and color.

Pair it with a side of cornbread, a crisp green salad, or even spooned over baked potatoes or rice for a hearty meal. For gatherings, serve it buffet-style with a “toppings bar” so guests can customize their own bowls.

Storage & Make-Ahead Tips

Refrigeration: Store in airtight containers for up to 5 days.
Freezing: Freeze in individual portions for up to 3 months; thaw overnight before reheating.
Reheating: Warm gently on the stovetop with a splash of broth or water to loosen the consistency.
Make-Ahead: Prepare the chili base a day ahead — the flavors deepen and improve with time.

FAQ

Can I make this chili in a slow cooker?
Yes! Sauté the onions, garlic, and spices first, then transfer all ingredients to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Can I use other beans?
Absolutely. Kidney beans, pinto beans, or a mix of legumes all work well.

Is this chili spicy?
It has a mild smoky heat, but you can make it milder by reducing or omitting the chipotle powder.

Conclusion

The Smoky Black Bean Chili with Sweet Potatoes & Corn is a warm hug in a bowl — comforting, flavorful, and nourishing. It strikes the perfect balance between smoky spice and natural sweetness, creating a dish that’s as healthy as it is satisfying.

Whether you’re cooking for a family dinner, meal-prepping for the week, or simply craving something cozy, this chili is sure to become a go-to recipe in your kitchen. Serve it with your favorite toppings and enjoy the richness of flavors that only a bowl of homemade chili can bring.