One-Pot Wonders
Smoky Black Bean and Sweet Potato Chili
Popular on Food52
53 Reviews
Kristen
January 12, 2023
There aren’t many recipes that I go back to again and again, but this one is a winner. I have brought this to chili cook off parties, and it has gone head to head with seven or eight other recipes for full meat chili but had more distinctive flavor, depth & complexity than any of the others. Hard not to love it…. I usually use canned beans. 3 cans. I halve the chipotle so my kid will eat it then add more to taste as it gets close to done. (I keep the leftover chipotle en adobo in the freezer for the next pot) I add a little more smoked paprika to make up for it…. I have freezer leftovers fine although the sweet potatoes get mushy when thawed.
Ashleigh
January 11, 2023
This is a wonderful recipe that we come back to time and time again, and is loved by vegans and meat-lovers alike. This recipe is also in the Food52 Vegan Cookbook, which we love.
Jim B.
February 21, 2022
Nice recipe! The onion, sweet potato and tomatoes give it a markedly sweet flavor, which is balanced nicely with the smoky flavors of the paprika and chipotle. Salt helped give it more depth.
The directions fail to mention when to add the beans. I added them when I added the tomatoes.
The ingredient list includes 2 cups of broth and the directions mention adding 1 *can* of broth, and more later as needed. The smallest can of broth is 15 oz, or almost 2 cups -- adding all of that initially would have made the chili too soupy. I used a little more than 1 1/2 cups of homemade vegetable broth in total.
The directions fail to mention when to add the beans. I added them when I added the tomatoes.
The ingredient list includes 2 cups of broth and the directions mention adding 1 *can* of broth, and more later as needed. The smallest can of broth is 15 oz, or almost 2 cups -- adding all of that initially would have made the chili too soupy. I used a little more than 1 1/2 cups of homemade vegetable broth in total.
popinjay
July 14, 2021
Fabulous recipe! Very simple, quick to put together, doesn't require much fussing about.
For less heat, I suggest deseeding the chipotles. Makes a big difference.
Like its meatful chili cousins, it benefits /greatly/ from a good long while on a low simmer, then resting overnight.
I also increased the cumin and chili powder a bit. And agree it benefits from a bit of acidity... lime or vinegar or tabasco (which has vinegar).
For less heat, I suggest deseeding the chipotles. Makes a big difference.
Like its meatful chili cousins, it benefits /greatly/ from a good long while on a low simmer, then resting overnight.
I also increased the cumin and chili powder a bit. And agree it benefits from a bit of acidity... lime or vinegar or tabasco (which has vinegar).
LFK
February 9, 2021
Delicious!! Added two cups of vegetable stock at square one and a bit more after that. 2 tsp of kosher salt worked for me. The finale seemed to require acid. Squeezing two lime wedges over a serving did the trick. I often garnish w/sour cream, yoghurt, or cheddar cheese...but resisted my non-vegan impulses...
8675309
March 13, 2019
A nice go-to recipe for chilly winter days. The sweet potato flavor can overpower the black beans so maybe increase the bean-to-potato ratio or reduce the amount of sweet potato content. To reply to Dana below - yes - it does freeze well. I've made/frozen it twice - no problem!
Sherry S.
January 19, 2018
Great recipe, although I made a few changes. I used butternut squash instead of sweet potatoes, used a full 28 oz can of fire-roasted tomatoes and just one cup of vegetable broth, doubled the spices, used two chiles in adobo and one of my cans of beans was kidney. This recipe gets deeper and more flavorful as it sits. This is a real winner.
gustus
October 17, 2016
I love this recipe and have made it several times, and it just now dawned on me that I never commented on it. I even took it to a potluck chili contest, and it won (bragging rights only) for best vegetarian chili. I gave credit Gena and Food52 full credit when asked for the recipe. I have started adding an extra 1-2 cups of broth, just to make the batch stretch further, and haven't noticed any dilution of flavor. Thanks for this cool season staple!
MKinLA
January 27, 2016
I came to this recipe by way of a adaptation from Washington Post (with attribution to this original). The adaptation uses rinsed canned black beans (low sodium), added along with the tomatoes and broth. Found myself out of smoked paprika so used sweet paprika, a little extra chipotle in adobo, a dash of Smoked Tabasco, and a few twists of Trader Joe's South African Smoke seasoning blend. Knocked out by the vibrant flavor of this chili. Added 1 T of dark brown sugar at the end to bump up the natural sweetness of the sweet potatoes (sweet and spicy is a personal favorite; does not *need* it) and drizzled a cilantro yogurt cream over the top, which compliments the flavor, cools the heat, and cuts the calories of sour cream. Will probably top with cilantro instead of chives henceforth. The picky 12-year-old across the street gobbled down two bowls and pronounced it "heavenly," so kids can be fans, too, if they're spice tolerant. It's even better than it sounds, and it's definitely going into heavy rotation during the cooler months a lot more often than just Meatless Mondays.
KathyS
January 25, 2016
Made this just in time for "snowzilla" and wow! It is a keeper (though agree with Tucker & Me and think the directions need to be updated). Anyway, I love the smoky, sweet, and spicy heat from all of the flavors. Thanks!
Tucker &.
January 25, 2016
It IS a fabulous dish. Had leftovers in an omelet this week, and stuffed in a tortilla.
Tucker &.
January 12, 2016
Maybe I'm blind, but there is nothing about adding back in the beans or did I miss it. Also, the ingredients call for 2 cups of broth then refer to a second "can" in the directions. I know what needs to happen here, but it could use a little more clarity...just sayin' :-)
Miriam P.
March 27, 2016
@Tucker & Me, I was wondering the same thing too about adding the beans in. Does. When do you add the beans?
Tucker &.
March 27, 2016
I add them (3 cans drained and rinsed when I have no time to deal with dried beans) after the aromatics with the tomatoes and broth.
Kaja1105
February 9, 2021
The recipe also appears in the Food52 vegan cookbook, and there is says to add the beans with the tomatoes and broth. I made a big pot of black beans last week to use in a different recipe and decided to use some of the extra beans in this one. Excellent! I had no chili powder, so I used 1 tsp. of ground chipotle.
trisha
September 20, 2015
I'm jumping the gun on fall but found fingerling sweet potatoes at the farmers market and gave this recipe a try. I used 2 cans of black beans and doubled up on the chipotle peppers in adobo (and added in a heaping tablespoon of the adobo sauce). AMAZING! It's still simmering away and the flavors are already great, I love how much the smoky flavor actually comes through. Packing this up in jars and I'm set for lunch for the week.
Gisele73
February 3, 2014
This is delicious and easy! With canned beans, quick as well. Thanks very much.
Sarah Q.
November 11, 2013
This was absolutely delicious. It's the first time I used Chipotle peppers in adobo as they are hard to find in Dublin. Oh my, what a smoky delicious difference a real depth of flavour. Going to make it again tonight!
rsfgs
October 23, 2013
Yum. Thanks for the recipe. I used canned black beans and a winter ale instead of vegetable stock (once cooking was underway I realized I was stock-less). Would definitely make again. A good, hearty, fall dish.
Erika K.
September 19, 2013
Hi plainhomecook. I actually used canned beans when I made it. Just skip step 1 and drain 2 cans of organic black beans. Add to chili in step 4 when sweet potatoes are cooked, as Tedi suggested.
plainhomecook
September 18, 2013
I'm cooking this for a crowd and am in a hurry. How would you suggest I modify to use canned black beans? Thanks!
Meryl S.
July 23, 2013
When do you add the beans?
Tedi
August 28, 2013
I just added them in when the potatoes were cooked to warm them through, as another reviewer suggested.
I will be making this again and again! I added in extra potatoes and ended up having enough to freeze (makes a lot for 2 people). I'm anxious to see how it tastes when thawed.
Great recipe!
I will be making this again and again! I added in extra potatoes and ended up having enough to freeze (makes a lot for 2 people). I'm anxious to see how it tastes when thawed.
Great recipe!
kyurman
October 7, 2018
Would love to know how your chili held up after freezing.
Thanks in advance!
Thanks in advance!
hotlips
May 16, 2013
Served this with a mixture of greek yogurt (6oz plain) and adobo sauce (5tsp). Better than cheese or sour cream.
Natalie D.
March 21, 2013
Oh my goodness! This was so good. I made this last week for my family and my mom went and made it again this weekend. :) Thanks for sharing!
adele93
March 20, 2013
has anybody tried this with another bean or lentil as it is very difficult to find dried or canned black beans in Victoria, Australia, i would have to order then from interstate
JORJ
March 21, 2013
Can you get adzuki beans? I feel like any meatier bean would work in this recipe. I don't think lentils would be as good, but a bigger bean would be great -- cannellini, kidney, navy, etc.
adele93
March 22, 2013
i can defiantly get kidney and cannelleni beans! but im just wondering about borlotti beans
Nyasha
March 7, 2013
Made this the other night and received rave reviews from friends. Substituted fresh tomatoes for canned & Cayenne pepper for chili powder. Omitted the chives & avocado because the selection at the grocer was less than appetizing. Very spicy, incredibly delicious. Will be making again and again and again!
popinjay
July 14, 2021
Definitely missing out on flavor substituting cayenne for chili powder.
Chili powder (in the US) is a blend of dried ground chilis (e.g. ancho, new mexico), oregano, cumin, and maybe paprika, black pepper, etc.
Sweet paprika is the closest other substitute for ancho, but still quite different.
Chili powder (in the US) is a blend of dried ground chilis (e.g. ancho, new mexico), oregano, cumin, and maybe paprika, black pepper, etc.
Sweet paprika is the closest other substitute for ancho, but still quite different.
Cadnace S.
March 4, 2013
Excellent recipe. I cooked the beans in the vegetable broth. I added one cup of the bean broth to the sweet potato mixture in step 3. I then added all the beans and the remaining broth for step 4.I had a green pepper and some sliced carrots so they went in also. One can of corn was wanting into the chili so I let it in. Awesome! Thank you Gena Hamshaw.
Erika K.
February 21, 2013
Made this last night. It was outstanding. Smoky paprika really makes the difference. I wasn't sure when to add the cooked beans but just poured them in during the last ten minutes to warm.
loubaby
February 18, 2013
from all the wonderful comments you have convinced me to try this....looks good. thanks
JORJ
January 27, 2013
just made it -- it came out delish! I would only note that the chili is quite spicy if you follow the amounts in the recipe -- I would maybe not add any more chili powder the next time I make it -- the chipotle in adobo is spicy enough.
popinjay
July 14, 2021
for heat control, i strongly suggest deseeding the chipotles.
it's messy but makes a big difference in heat level IMO.
it's messy but makes a big difference in heat level IMO.
[email protected]
January 27, 2013
I made this last night and it was fabulous. I just added the beans in when the potatoes were cooked so they didn't get so smashed with stirring. Will definitely make again!!! Thanks for the great recipe.
JORJ
January 24, 2013
This sounds great, but why would you get rid of all of the bean-cooking liquid? I usually love the way that the cooking liquid tastes. I usually add a bay leaf or two to the pot also -- my mother thinks it makes beans easier to digest, too. Do you add the cooked beans to the pot once the sweet potatoes are tender?
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