Smoky Sweet Potato and Black Bean Chili with a Hot Sauce Kick



Transport your senses to a warm and cozy night with this smoky sweet potato and black bean chili that features your delicious hot sauce.


  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 can crushed tomatoes
  • 1 ½ cups vegetable broth
  • 1/4 cup hot sauce (adjust to taste and heat preference)
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt and pepper
  • Optional toppings: chopped cilantro, sliced avocado, lime wedges


  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and garlic, sautéing until the onions become soft and translucent, around 5 minutes.
  2. Add the sweet potatoes and bell pepper, stirring occasionally for a couple of minutes until they start to caramelize.
  3. Create a rich melody of flavors with the spices by adding smoked paprika, ground cumin, salt, and pepper to the pot. Cook for 1-2 minutes, stirring constantly, allowing the spices to unlock their full potential.
  4. Stir in the black beans, crushed tomatoes, vegetable broth, and your hot sauce, helping to blend it seamlessly with the other ingredients.
  5. Bring the chili to a gentle simmer and let it cook, covered, for 25-30 minutes. Stir occasionally until the sweet potatoes are tender and the flavors have melded beautifully.
  6. Allow the chili to rest for about 5 minutes to thicken before serving. Dish it up in colorful bowls, and serve with a side of warm, crusty bread. Don't forget to garnish with fresh cilantro, avocado slices, or lime wedges for a burst of freshness.

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