Hearty Black Bean Sweet Potato And Chicken Chili Recipe

Black bean, sweet potato, and chicken chili represents a culinary symphony of robust and comforting flavors.

Hearty ingredients dance together, creating a nutritious and satisfying meal that transcends ordinary dinner expectations.

Each spoonful promises a warm embrace of complex textures and balanced seasonings.

Rustic and nourishing, this chili reinvents simple ingredients into a remarkable dining experience.

Bold spices intermingle with soft, tender chicken and creamy sweet potatoes, generating a harmonious blend that delights the palate.

The dish offers a perfect balance between protein-rich components and vibrant, nutritious vegetables.

Prepare to fall in love with a chili that elevates comfort food to an art form.

Why This Chili Is a Hearty Hug in a Bowl

• Savor Nutrient-Packed Goodness: Loaded with lean chicken, fiber-rich black beans, and vitamin-packed sweet potatoes, this chili delivers a powerhouse of nutrition in every hearty spoonful.
• Create Quick and Satisfying Comfort: Ready in under an hour, this one-pot meal combines simple cooking techniques with bold southwestern flavors that warm you from the inside out, perfect for busy weeknights.
• Enjoy Versatile Flavor Customization: The recipe allows easy tweaking of spice levels and toppings, making it adaptable for different taste preferences while maintaining its core delicious profile.
• Experience Balanced Texture Harmony: Tender chicken, soft sweet potatoes, and crunchy corn create a delightful mix of textures that keep every bite interesting and enjoyable.

The Colorful, Comforting Cast of Ingredients

• Chicken Breasts: Lean protein that forms the base of the chili, best when fresh and trimmed of excess fat.
• Black Beans: Protein-packed legume that adds texture and nutritional value to the dish.

• Sweet Potatoes: Hearty root vegetable that provides natural sweetness and creamy texture.
• Onion: Aromatic base that adds depth of flavor to the chili.
• Bell Pepper: Adds crunch and subtle sweetness to the dish.
• Garlic: Provides robust, intense flavor to enhance overall taste.
• Corn: Adds sweetness and texture to the chili.
• Tomatoes: Provides moisture and tangy base for the chili.

• Chile Powder: Adds warmth and depth of flavor to the chili.
• Cumin: Earthy spice that complements the other ingredients.
• Red Pepper Flakes: Brings a subtle heat to the dish.
• Salt: Enhances and balances the overall flavor profile.
• Black Pepper: Adds subtle heat and complexity.
• Shredded Cheese: Optional topping for added richness.
• Sour Cream: Optional topping for cooling contrast.
• Tortilla Chips: Crunchy accompaniment for texture.
• Olive Oil: Used for cooking and sautéing ingredients.

How to Build a Chili That’s Warm, Sweet & Bold

Step 1: Prepare And Cook Chicken

• Season chicken breasts with salt and pepper
• Heat oil in Dutch oven over medium heat
• Cook chicken until fully done on both sides
• Transfer chicken to cutting board and let cool

Step 2: Sauté Vegetables

• Pour oil into pot
• Add chopped onion and bell pepper
• Sauté for 5 minutes until softened
• Season with salt and pepper
• Add minced garlic and cook briefly

Step 3: Add Chili Ingredients

• Diced sweet potatoes
• Tomatoes
• Black beans
• Corn
• Chile powder
• Cumin
• Red pepper flakes
• Coarse salt
• Black pepper

Mix all ingredients into pot

Step 4: Simmer And Cook Chili

• Dice cooled chicken into bite-sized pieces
• Return chicken to pot
• Bring mixture to gentle simmer
• Cook for 35 minutes
• Stir occasionally
• Adjust seasonings as needed
• Ensure sweet potatoes are tender

Step 5: Serve And Garnish

• Top with shredded cheese
• Add sour cream
• Serve with tortilla chips

Tips That Keep Every Bite Perfectly Balanced

• Maximize Chicken Flavor: Generously season chicken with salt and pepper before cooking to enhance its taste and create a delicious base for the chili.
• Sauté Vegetables Perfectly: Take time to slowly cook onions and bell peppers until they're soft and translucent, releasing their natural sweetness and depth of flavor.
• Layer Spices Strategically: Add spices like chile powder and cumin gradually, stirring well to distribute them evenly and build a complex, rich taste profile.
• Control Sweet Potato Texture: Cut sweet potatoes into uniform, bite-sized pieces to ensure even cooking and prevent some chunks from becoming mushy while others remain undercooked.
• Customize Heat Level: Adjust red pepper flakes according to your spice tolerance, starting with a small amount and adding more if you desire a bolder, spicier chili.

Store With Love, Reheat With Care

• Refrigeration: Transfer leftover chili to an airtight container and store in the refrigerator for up to 4 days. Seal tightly to prevent moisture loss and keep flavors intact. Cool the chili completely before storing to maintain its texture and prevent bacterial growth.
• Freezing: Pack the chili in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label with the date and contents. Frozen chili will stay fresh for 3 months. Pro tip: Freeze in individual portions for easy reheating.
• Reheating: Thaw frozen chili overnight in the refrigerator. Warm the chili in a pot over medium-low heat, stirring occasionally to prevent scorching. Add a splash of water or chicken broth if the mixture seems dry.

The Sips and Sides That Make It a Meal

• Pair with Zesty Margaritas: The chili's rich, spicy flavors perfectly complement a tangy classic margarita with fresh lime juice, creating a vibrant Mexican-inspired meal that dances on your taste buds.
• Serve with Crisp Sauvignon Blanc: The wine's bright acidity and herbal notes cut through the chili's heartiness, balancing the dish's warmth and providing a refreshing counterpoint to the robust flavors.
• Add Cornbread on the Side: A slightly sweet, buttery cornbread provides a perfect textural contrast to the chili, soaking up the delicious sauce while adding a comforting Southern touch to your meal.
• Garnish with Fresh Cilantro Lime Slaw: A crunchy, zingy slaw adds brightness and freshness, cutting through the chili's richness and providing a cool, tangy complement to the warm, spicy dish.

Chili Makeovers You’ve Gotta Try Next

• Spicy Southwest Fusion: Replace black beans with pinto beans and add diced green chiles for an extra kick. Sprinkle in some smoked paprika to enhance the southwestern flavor profile.
• Vegetarian Power Bowl: Swap chicken with plant-based protein like tempeh or extra firm tofu. Include quinoa for added protein and texture, creating a nutritious meat-free alternative.
• Mediterranean Inspired Chili: Incorporate oregano, mint, and za'atar spice blend. Top with crumbled feta cheese and chopped fresh parsley to give the dish a Mediterranean spin while maintaining the core chili structure.
• Coconut Curry Remix: Blend in coconut milk and curry powder for a creamy, aromatic transformation. Add some ginger and turmeric to introduce warm, complex undertones that complement the sweet potato and chicken.

Black Bean Sweet Potato And Chicken Chili Recipe

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4.9 from 40 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Soulful Mexican-inspired chili blends hearty black beans, tender chicken, and roasted sweet potatoes into a robust one-pot meal. Warm spices and rich textures create a comforting dish that satisfies through bold flavors and nourishing ingredients you’ll crave.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) boneless chicken breasts or 2 heaping cups rotisserie chicken, chopped into bite-sized pieces

Vegetables and Beans:

• 2 cups (480 milliliters) cubed sweet potatoes
• 1 can (14 ounces/400 grams) rinsed black beans
• 2 cans (14 ounces/400 grams each) diced tomatoes with their juices
• 1 cup (240 milliliters) corn
• 1 small bell pepper, sliced thinly into strips
• 1 small onion, diced
• 3 cloves minced garlic

Spices and Seasonings:

• 1 tablespoon chile powder
• 1 teaspoon ground cumin
• Coarse salt and fresh black pepper to taste
• Optional: ½ teaspoon red pepper flakes
• Olive oil for sautéing

Serving Options:

• Shredded sharp cheddar or monterey jack cheese
• Sour cream
• Tortilla chips

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Instructions

1. Prepare the chicken by generously seasoning with salt and freshly ground black pepper. Warm of olive oil in a large Dutch oven over medium heat, then thoroughly cook chicken breasts until no pink remains. Remove chicken and set aside to cool completely.
2. Add additional oil to the pot, slightly increasing heat if necessary. Sauté diced onions and bell peppers for approximately 4-5 minutes, seasoning with a pinch of salt and pepper until vegetables become translucent and softened. Quickly introduce minced garlic, stirring to release its aromatic essence without burning.
3. Carefully fold in diced sweet potatoes, canned tomatoes, rinsed black beans, and corn kernels. Sprinkle chile powder, ground cumin, red pepper flakes, coarse salt, and black pepper throughout the mixture, ensuring even distribution of spices.
4. Slice cooled chicken into uniform bite-sized pieces and gently reintroduce to the pot. Reduce heat and allow ingredients to simmer together for 30-40 minutes, stirring intermittently. Verify sweet potatoes have reached desired tenderness and adjust seasonings as needed.
5. Serve hot, garnishing each portion with shredded cheese, a dollop of sour cream, and crushed tortilla chips for added texture and flavor complexity.

Notes

• Prep this chili ahead of time for meal-prepping champions who love quick, nutritious dinners.
• Freeze individual portions in airtight containers for up to three months, maintaining maximum flavor and texture.
• Customize heat levels by adjusting red pepper flakes and chile powder to match personal spice preferences.
• Swap chicken with turkey or plant-based protein for versatile dietary adaptations without compromising taste.
• Choose fresh, firm sweet potatoes with smooth skin to ensure the best texture and sweetness in your chili.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing, Simmering
• Cuisine: Mexican-American

Nutrition

• Serving Size: 6
• Calories: 330 kcal
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 3.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 20g
• Cholesterol: 70mg