Cooking & Recipe

Roasted Sweet Potato and Black Bean Chili Soup

Roasted Sweet Potato and Black Bean Chili



  •  2 lbs sweet potatoes (about 3 medium), peeled and cut into small cubes
  • Salt and pepper to taste
  • 2 Tbsp olive oil , divided
  • 1 medium yellow onion , chopped (1 1/2 cups)
  • 1 red bell pepper , cored and diced
  • 4 cloves garlic , minced
  • 2 1/2 cups vegetable broth , then more as desired
  • 2 (14 oz) cans fire roasted diced tomatoes
  • 1 ear corn , husked and kernels cut from cob (or 1 cup frozen corn)
  • 1 1/2 Tbsp ancho chili powder (or more to taste)
  • 2 tsp ground cumin
  • 2 (14 oz) cans black beans, drained and rinsed

Toppings (optional)

  • Cilantro , lime wedges, diced avocado, sliced roasted jalapeños, sour cream, cheddar or Mexican blend cheese


  1. Preheat oven to 425 degrees. Place sweet potatoes on baking sheet, drizzle with 1 Tbsp olive oil and toss then season with 1/2 tsp salt and toss. Roast in preheated oven until tender, about 20 – 25 minutes, tossing once halfway through (they’ll shrink down quite a bit).
  2. Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes (or until beginning to soften), then add bell pepper and saute 2 minutes longer. Add garlic and saute 2 additional minutes. Stir in 2 1/2 cups vegetable broth, tomatoes, fresh corn (if using frozen corn wait until the point where you add the black beans to add the frozen corn) ancho chili powder, cumin and season with salt and pepper to taste. Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes. Stir in black beans, cover and simmer 5 minutes longer. Gently toss in sweet potatoes and allow to just warm through (if they’ve cooled), about 1 – 2 minutes. Thin with an additional broth if desired. Serve with desired toppings.

Recipe source: Cooking Classy