- This chili recipe is packed with anti-inflammatory ingredients like sweet potatoes and onions.
- It’s easy to adapt when you want to switch things up.
- The dish freezes well, making it ideal for quick, comforting meals on busy nights.
Winter weather can be rough where I live in Vermont—the temperatures are regularly in the single digits and the wind coming off the lake can make it feel even colder. So it’s no surprise that I often make cozier dishes, from crispy roast chicken to cheesy bean skillets, in the winter. It’s slightly easier to forget about the frigid temps outside when I have a warm meal on the table. And luckily, one of my favorite recipes to stay warm is also packed with anti-inflammatory benefits.
I first made our Sweet Potato & Black Bean Chili in 2024, and it’s been in regular rotation ever since. It’s a hearty, warming recipe full of veggies that is sure to satisfy. Here’s why you should make it, too.
Sweet Potato & Black Bean Chili
It’s Full of Anti-Inflammatory Ingredients
Sweet potatoes are the star of this recipe, turning tender and soft in the chili. More importantly, they are loaded with beta-carotene, a type of plant pigment that functions as an antioxidant and a precursor to vitamin A, helping reduce inflammation in the body. Sweet potatoes also contain vitamin C, another antioxidant that helps support the immune system. In addition to the sweet potatoes, the onions in this chili also provide anti-inflammatory and antioxidant properties and may help improve heart health.
Of course, you can’t forget about the other main ingredient, the black beans. Beans contribute plant-based protein and fiber to help you feel satisfied and fuller for longer periods of time. The fiber in beans also helps feed healthy gut bacteria, which produce byproducts like short-chain fatty acids that lower inflammation. Finally, they get their rich color from anthocyanins, a phytochemical that has strong anti-inflammatory properties. Reducing inflammation is important because it can help reduce the risk of chronic diseases, like type 2 diabetes, heart disease and certain cancers. And thanks to this recipe, I can support my body with a bowl of delicious chili.
It’s Versatile
Once the chili starts simmering on the stove, that’s when the magic happens. It’s when the spices in the chili, including chili powder, cumin and chipotle chile, meld and impart their flavor into the sweet potatoes and beans. While this recipe is tasty as written, I’ve found over the years that it’s also a versatile base if I want to change things up. Try swapping out the sweet potatoes for cubed butternut squash for a different flavor. Or mix up the beans and do one can of black beans and one can of cannellini beans. When I want the chili to be a little thicker, I blend half of it before folding it back in. The pureed beans and sweet potato add a nice velvety texture to the dish.
Of course no chili is complete without the garnishes. Here, lime juice and cilantro add brightness and freshness to the dish, but you can easily add your favorite toppings. I like to top mine with shredded cheese, sour cream and scallions, but you could also use ingredients like sliced jalapeños or diced avocado.
It’s Freezer-Friendly
Eating this chili on the night I make it is always great—but it tastes even better on a night when I’m tired and don’t feel like cooking. This recipe freezes well, so when I make a batch, I always set aside a portion or two for my future self. Since the chili has a tomato base, it holds up well compared to a creamy chili, which might run into textural issues after time in the freezer. Freezing is handy for busy nights, but it’s also a nice solution if you’re cooking for a smaller household and don’t want leftovers to go to waste. Be sure to let the chili cool completely before transferring it to the freezer. I recommend using pre-portioned freezer trays, which are helpful for dividing up leftovers evenly so you can grab the exact amount you want when the time comes. To reheat it, pop the chili in the microwave for a few minutes, stirring occasionally to ensure it heats throughout. You could also reheat it in a pot over low heat until warmed through.
Whether you make this chili tonight or save it for a later date, you’ll be enjoying a satisfying, anti-inflammatory bowl that you’ll come back to again and again.
