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Homemade Sweet Potato Black Bean Chili, Lime Crema recipe photo

Sweet Potato Black Bean Chili, Lime Crema

This Sweet Potato Black Bean Chili, Lime Crema is hearty, flavorful, and plant-based! A perfect cozy bowl of tender sweet potatoes and black beans with a zesty lime crema topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1 lime juice of
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring spoons and cups
  • Citrus juicer (optional)

Method
 

Sweet Potato Black Bean Chili, Lime Crema in Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.