Sweet Potato and Black Bean Chili with Smoked Paprika

Sweet potato and black bean chili is a satisfying way to turn a few pantry staples into a cool-weather dinner. Tender sweet potato adds sweetness, black beans give the pot substance, and tomatoes bring enough acidity to keep each spoonful balanced. The seasoning should connect those ingredients without burying them under salt or heat.

This one-pot recipe uses Savu Birra Chili Powder for its layered chile, cumin, oregano and garlic flavors, plus La Vera Sweet Smoked Paprika for smoky depth. It is a practical meatless dinner for fall evenings, with simple adjustments for a thicker texture or a gentler smoky flavor.

Jump to the recipe · Seasoning and troubleshooting · Storage and reheating

Which seasoning works best for sweet potato chili?

For this version, use a chili seasoning blend as the foundation and sweet smoked paprika as an accent. The two products do different jobs: the blend supplies several flavors in one measure, while the paprika lets you adjust smoke separately.

Chili powder is not always the same as ground chile pepper

Check the ingredient list rather than relying on the spelling alone. Savu Birra Chili Powder combines ancho, guajillo and red chile peppers with sea salt, cumin, oregano and garlic. A single-ingredient ground chile, such as cayenne, has a different flavor and heat profile. Replacing a tablespoon of seasoning blend with a tablespoon of cayenne can make a very different pot of chili.

The recipe below is written for the Savu Birra blend. Because it already includes salt and several supporting spices, start without additional salt or separate cumin. Taste after simmering before adding more. Broth, canned tomatoes and toppings can all contribute salt as well.

Sweet smoked paprika adds smoke without using a hot pepper powder

La Vera Sweet Smoked Paprika has sweet pepper flavor and pronounced smoke. Start with one teaspoon for the full pot, or half a teaspoon if you prefer a lighter smoky note. Sweet smoked paprika and hot smoked paprika are different choices; use the sweet variety specified here. For more ways to cook with it, see our La Vera smoked paprika guide.

Sweet potato and black bean chili recipe

Yield: About 4 generous servings
Prep: About 15 minutes
Cooking: About 35–45 minutes
Equipment: A heavy 4- to 5-quart pot with a lid

Cooking times are estimates. Use the tenderness of the sweet potato and the thickness of the chili as your final guides.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 1 pound sweet potatoes, peeled and cut into even 1/2-inch cubes
• 1 tablespoon Savu Birra Chili Powder, plus more to taste
• 1 teaspoon La Vera Sweet Smoked Paprika, or 1/2 teaspoon for less smoke
• 1 can (28 ounces) crushed tomatoes, preferably no-salt-added
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 1/2 cups low-sodium vegetable broth, plus more as needed
• 1 tablespoon fresh lime juice, plus wedges for serving
• Salt to taste, only after simmering
• Optional toppings: diced avocado, chopped cilantro, sliced scallions or plain yogurt

Method

1. Soften the vegetables. Heat the oil in the pot over medium heat. Add the onion and bell pepper. Cook for 6–8 minutes, stirring occasionally, until softened. If the vegetables begin sticking, add a small splash of broth and lower the heat.
2. Warm the seasonings briefly. Reduce the heat to medium-low. Stir in the chili powder and smoked paprika for about 20–30 seconds, just until fragrant. Immediately add a splash of the measured broth if the pot looks dry; do not let the spices darken or scorch.
3. Build the chili. Add the sweet potato, tomatoes, drained beans and remaining broth. Stir well, scraping up any flavorful bits from the bottom. Bring to a gentle simmer.
4. Cook until tender. Partially cover and simmer gently for 25–35 minutes, stirring regularly, until a fork easily pierces the sweet potato. Add broth a little at a time if the mixture becomes too thick before the cubes are cooked. Larger pieces may need longer.
5. Adjust the texture. For thicker chili, mash a few beans and sweet potato pieces against the side of the pot, stir them back in, and simmer uncovered for a few minutes. For looser chili, add broth in small splashes.
6. Finish and taste. Stir in the lime juice. Taste a spoonful that has cooled slightly. If needed, add more chili powder in 1/2-teaspoon increments and simmer another 3–5 minutes. Add salt only if the finished chili needs it.
7. Serve. Spoon into bowls and add your preferred toppings. Offer extra lime at the table so each person can adjust the brightness.

How to adjust flavor without over-seasoning

If the chili tastes flat

First check that the sweet potato is fully tender and the seasonings have had time to simmer. Then taste for salt and acidity separately. A small pinch of salt can make existing flavors clearer; a squeeze of lime can brighten a heavy-tasting bowl. Add one at a time and taste again before reaching for more spice.

If the smoke is too strong

Add more beans, tomatoes or cooked sweet potato to dilute it, adjusting liquid to match. A cool topping can soften the overall impression, but it will not remove the smoke. For the next batch, halve the paprika rather than reducing the chili powder and losing the rest of the seasoning profile.

If the chili is too thin or too thick

For a thin pot, simmer uncovered and stir frequently, or mash a small portion of the beans. For an overly thick pot, add broth a few tablespoons at a time. Avoid a hard boil: it can break down the sweet potatoes before the rest of the texture is where you want it.

If you want more heat

Keep the base recipe as written and add a small pinch of your preferred hot ground chile to an individual bowl first. This lets you judge its strength without committing the whole pot. Heat varies by pepper and product; do not substitute a hot chile powder measure-for-measure for the seasoning blend.

Serving ideas and easy variations

• Make a complete bowl: Serve over cooked rice with avocado and scallions.
• Add a crunchy side: Pair with tortilla chips or a simple cabbage slaw dressed with lime.
• Change the beans: Substitute drained canned pinto beans for one can of black beans.
• Keep it plant-based: Use vegetable broth and toppings such as avocado, cilantro and scallions; omit dairy yogurt.
• Serve a mixed-heat household: Keep extra hot seasoning at the table rather than adding it to everyone's dinner.

How to store and reheat the chili

Divide leftovers into shallow containers and refrigerate within two hours of cooking, or within one hour if the surroundings are above 90°F. Keep the refrigerator at 40°F or below and use refrigerated leftovers within 3–4 days. Freeze portions for longer storage; 3–4 months is a useful quality target.

Reheat to 165°F throughout, checking with a food thermometer. Stir during reheating and add a little water or broth if the chili has thickened. These recommendations follow USDA guidance on leftovers and food safety.

More ways to use your chili seasonings

The same Chili Powder can season taco fillings, enchilada sauces and other bean dishes. Explore our Mexican and Southwest seasoning blends and the companion guide to seasonings for tacos, enchiladas and chili for other meal ideas.

For this recipe, start with Chili Powder and La Vera Sweet Smoked Paprika. Measure lightly, simmer until tender, and make the final adjustments after the flavors have come together.