Sweet Potato and Black Bean Chili (Under $10, One Pot)
Thick, smoky chili with zero meat and under $10 — done in 40 minutes.
This is the chili you make when you're tired, broke, and still want something that actually tastes like dinner. Sweet potatoes add natural sweetness that balances the smoky spices, black beans keep it filling, and the whole pot comes together in one Dutch oven with mostly pantry staples. It's genuinely better the next day, so leftovers are a bonus, not a burden. Expect a thick, scoopable chili — not watery, not fussy. Serve it with whatever bread or rice you have on hand.
Ingredients
- 1 tbsp olive oil or vegetable oil
- 1 unit yellow onion — diced
- 3 unit garlic cloves — minced
- 2 unit medium sweet potatoes — peeled and cut into ½-inch cubes, about 3 cups
- 2 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.25 tsp cayenne pepper — optional, adjust to taste
- 1 unit 14.5 oz can diced tomatoes — with juices
- 2 unit 15 oz cans black beans — drained and rinsed
- 1.5 cup vegetable broth or water
- 0.5 tsp salt — plus more to taste
- 1 tbsp lime juice — from about half a lime; optional but brightens everything
Method
- 1 Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
- 2 Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- 3 Add the sweet potato cubes and stir to combine with the onion and garlic.
- 4 Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Stir well so the spices coat everything evenly and cook for 1 minute — this blooms the spices and deepens the flavor.
- 5 Pour in the diced tomatoes with their juices, the drained black beans, and the broth. Stir everything together and add the salt.
- 6 Bring the pot to a boil over medium-high heat, then reduce heat to medium-low. Cover partially and simmer for 20–25 minutes, stirring occasionally, until the sweet potato is completely tender when pierced with a fork.
- 7 Taste and adjust seasoning. If the chili is thicker than you like, add a splash more broth. If it's too thin, mash a few sweet potato cubes against the side of the pot with a spoon to thicken it naturally.
- 8 Stir in the lime juice, then serve hot. Top with whatever you have: sour cream, shredded cheese, sliced scallions, hot sauce, or crushed tortilla chips.
Variations
- Make it vegan — The base recipe is already vegan — just skip any dairy toppings like sour cream or cheese. A dollop of plain coconut yogurt works great as a creamy topping.
- Faster version (20 minutes) — Cut the sweet potato into smaller ¼-inch cubes so they cook in about 12–15 minutes. You can also microwave the cubed sweet potato for 4 minutes before adding it to the pot to speed things up significantly.
- Add corn for bulk — Stir in half a cup of frozen or canned corn with the beans — it adds sweetness, texture, and extra volume for almost no extra cost.
- Make it heartier — Serve over a scoop of cooked rice or with a warmed flour tortilla to stretch it further and add filling carbs, especially if you're feeding hungry people.
Notes
Budget tip: this whole pot should run $7–9 depending on your area — sweet potatoes and canned beans are among the cheapest ingredients at any grocery store. Store leftovers in an airtight container in the fridge for up to 5 days. The chili thickens considerably overnight; add a splash of water or broth when reheating. It also freezes well for up to 3 months.
Equipment that helps
- Large pot or Dutch oven — You need enough surface area to sauté the onion and enough depth to simmer the chili without it bubbling over.
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