Sweet Potato Black Bean Chili, Lime Crema
If you’re craving a hearty, comforting meal that’s packed with flavor and nutrition, look no further than this Sweet Potato Black Bean Chili, Lime Crema. It’s a vibrant twist on classic chili, combining the natural sweetness of tender sweet potatoes with the earthy richness of black beans, all simmered in a fragrant, mildly spiced tomato base. Topped with a zesty lime crema and fresh cilantro, this dish is perfect for cozy weeknight dinners, meal prepping lunches, or impressing friends at your next gathering. Plus, it’s easy to make, plant-based, and incredibly satisfying.
Why This Sweet Potato Black Bean Chili, Lime Crema Stands Out
This chili is not your average bowl of beans. The combination of diced sweet potatoes and black beans creates a beautiful balance of textures—soft, creamy beans and fork-tender sweet potatoes that soak up all the spices and broth. Unlike heavier meat-based chilis, this recipe feels light but filling, making it ideal for anyone looking to eat more plants without sacrificing flavor. The addition of diced tomatoes with green chilies adds a subtle kick, while the lime crema brings a refreshing tang that complements the warmth of the chili spices. It’s a perfect harmony of flavors and nutrients in every bite.
Ingredient Checklist
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
Essential Tools for Success
- Large pot or Dutch oven – for cooking the chili evenly and allowing flavors to meld.
- Sharp knife – to dice sweet potatoes, onion, and bell pepper with ease.
- Cutting board – for preparing all your fresh ingredients safely.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your cookware.
- Measuring spoons and cups – to keep the spice levels balanced and the broth just right.
- Citrus juicer (optional) – to easily extract fresh lime juice for the crema.
Sweet Potato Black Bean Chili, Lime Crema in Steps
Step 1: Prep Your Veggies
Start by peeling and dicing two medium sweet potatoes into bite-sized cubes. Chop your onion, bell pepper, and mince the garlic cloves. Having all your ingredients ready before you start cooking makes the process smooth and stress-free.
Step 2: Sauté Aromatics
Heat one tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, cooking until softened and translucent—about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Build Your Base
Sprinkle in one tablespoon of chili powder, one teaspoon each of ground cumin and smoked paprika. Stir well to coat the veggies and toast the spices, which helps unlock their full flavor potential.
Step 4: Add Main Ingredients
Pour in the diced tomatoes with green chilies, vegetable broth, diced sweet potatoes, and drained black beans. Stir everything together and bring the mixture to a gentle boil.
Step 5: Simmer and Season
Reduce heat to low and cover the pot. Let the chili simmer for 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded beautifully. Season with salt and pepper to taste.
Step 6: Make the Lime Crema
While the chili simmers, combine 1/2 cup sour cream with the juice of one lime and 1/4 cup chopped cilantro in a small bowl. Mix until smooth and set aside. This tangy topping adds a fresh brightness that cuts through the richness of the chili.
Step 7: Serve and Garnish
Ladle the Sweet Potato Black Bean Chili into bowls and dollop generously with lime crema. Sprinkle additional fresh cilantro on top for a pop of color and flavor. Enjoy immediately!
Easy Ingredient Swaps
- Sweet Potatoes: Butternut squash or pumpkin chunks work well for a similar sweetness and texture.
- Black Beans: Pinto beans or kidney beans can be swapped in if preferred.
- Sour Cream: Use plain Greek yogurt or a dairy-free yogurt alternative for the lime crema.
- Vegetable Broth: Low-sodium chicken broth can be used for a different flavor profile.
- Diced Tomatoes: Regular diced tomatoes without green chilies if you want less heat.
Steer Clear of These
- Avoid overcooking the sweet potatoes to prevent them from turning mushy.
- Don’t skip rinsing canned black beans – this reduces sodium and removes canning liquid flavor.
- Be cautious with salt; it’s easier to add more at the end than to fix an overly salty chili.
- Avoid using pre-made chili seasoning mixes that contain preservatives or hidden ingredients.
Meal Prep & Storage Notes
This Sweet Potato Black Bean Chili, Lime Crema keeps beautifully in the fridge for up to 4 days, making it an excellent meal prep option. Store the chili and the lime crema separately in airtight containers to preserve freshness. You can also freeze the chili for up to 3 months—just thaw overnight in the refrigerator and reheat gently on the stove or microwave. Add fresh lime crema right before serving for the best flavor.
Reader Questions
Can I make this chili spicier?
Absolutely! To kick up the heat, try adding diced jalapeños along with the bell pepper or sprinkle in a pinch of cayenne pepper when you add the chili powder. You can also use fire-roasted diced tomatoes with green chilies for an extra smoky spice.
Is this recipe suitable for a vegan diet?
This chili is naturally vegan if you swap the sour cream for a plant-based yogurt or vegan sour cream alternative in the lime crema. The rest of the ingredients are plant-based and full of wholesome goodness.
Can I cook this chili in a slow cooker?
Yes! Sauté the onions, bell pepper, and garlic first, then add all ingredients except the lime crema to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until sweet potatoes are tender. Stir and season before serving, and add the lime crema topping fresh.
What’s the best way to serve leftovers?
Leftovers taste great reheated on the stove or microwave. Serve with a fresh dollop of lime crema, a sprinkle of cilantro, and maybe some warm corn tortillas or crusty bread for dipping. You can also turn the chili into a filling for baked potatoes or tacos.
Desserts to Finish
- Perfect Chocolate Chip Cookies – A classic sweet treat to balance the savory chili.
- Easy Chocolate Avocado Mousse – Rich, creamy, and naturally sweetened for a healthy dessert option.
- Chocolate Peanut Butter Banana Bites – Bite-sized and perfect for a quick, satisfying dessert.
- Lemon Bars – Bright and tangy, a refreshing contrast to the hearty chili.
Serve & Enjoy
This Sweet Potato Black Bean Chili, Lime Crema is a bowl of pure comfort, vibrant flavor, and wholesome nutrition. Whether you’re serving it for a family dinner or packing it for lunch, it’s sure to become a staple in your recipe arsenal. The fragrant spices, creamy beans, and sweet potatoes paired with the zingy lime crema create a memorable dish that feels both cozy and fresh. Serve it with warm cornbread, a simple green salad, or just a big spoon and a smile. Dive in and savor every spoonful!
Enjoy the delicious layers of this Sweet Potato Black Bean Chili, Lime Crema and keep this recipe handy for when you want a fulfilling, plant-forward bowl that satisfies every time.
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Sweet Potato Black Bean Chili, Lime Crema
Ingredients
Equipment
Method
- Start by peeling and dicing two medium sweet potatoes into bite-sized cubes. Chop your onion, bell pepper, and mince the garlic cloves. Having all your ingredients ready before you start cooking makes the process smooth and stress-free.
- Heat one tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, cooking until softened and translucent—about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle in one tablespoon of chili powder, one teaspoon each of ground cumin and smoked paprika. Stir well to coat the veggies and toast the spices, which helps unlock their full flavor potential.
- Pour in the diced tomatoes with green chilies, vegetable broth, diced sweet potatoes, and drained black beans. Stir everything together and bring the mixture to a gentle boil.
- Reduce heat to low and cover the pot. Let the chili simmer for 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded beautifully. Season with salt and pepper to taste.
- While the chili simmers, combine 1/2 cup sour cream with the juice of one lime and 1/4 cup chopped cilantro in a small bowl. Mix until smooth and set aside. This tangy topping adds a fresh brightness that cuts through the richness of the chili.
- Ladle the Sweet Potato Black Bean Chili into bowls and dollop generously with lime crema. Sprinkle additional fresh cilantro on top for a pop of color and flavor. Enjoy immediately!
Notes
- Store chili and lime crema separately in airtight containers for up to 4 days in the fridge.
- Freeze chili up to 3 months; thaw overnight and reheat gently before serving.
- Swap sweet potatoes with butternut squash or pumpkin for a different twist.
- Use plant-based yogurt instead of sour cream for a vegan lime crema.
- Rinse canned black beans to reduce sodium and improve flavor.
