Gluten Free Sweet Potato Black Bean Chili
This hearty, smoky chili is the kind of one-pot meal that makes the whole kitchen smell incredible from the moment the spices hit the pan. Cubed sweet potatoes simmer down into tender, almost buttery bites that balance beautifully against the earthy black beans and the slow heat from a minced chipotle pepper in adobo. A generous blend of chili powder, smoked paprika, cumin, and oregano builds serious depth, while a squeeze of fresh lime juice at the end brightens everything up just before serving. The whole thing comes together in a single Dutch oven, which means less cleanup and more time enjoying a bowl topped with cool sour cream and fresh cilantro. One thing that trips people up with chili is hidden gluten — thickeners, seasoning packets, and certain broths can all be sneaky sources — but this recipe relies entirely on whole vegetables, canned beans, crushed tomatoes, and straightforward spices, so there's nothing to second-guess. It makes six generous servings, so it's a smart choice for meal prep or feeding a crowd on a weeknight. Leftovers reheat beautifully and the flavors only get better the next day.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 chipotle pepper in adobo sauce, minced
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cups chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- sour cream, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the garlic, chili powder, cumin, smoked paprika, oregano, and chipotle pepper. Cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic and spices don't scorch.
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