Go Back

Sheet Pan Roasted Sweet Potato and Black Bean Chili

Sheet pan sweet potato and black bean chili roasts sweet potatoes, onion, and bell pepper at 425°F before the beans and tomatoes join the pan. The result is a bubbling, hearty chili with tender, fork-pierced sweet potatoes and smoky spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 42 minutes
Resting 5 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, cut into 1/2-inch pieces
  • 1 red bell pepper medium, cut into 1/2-inch pieces
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
  • 3 cloves garlic minced
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes with juices
  • 2 tbsp tomato paste
  • 0.5 cup low-sodium vegetable broth

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Set out an 18x13-inch rimmed baking sheet.
  3. Toss the sweet potatoes, onion, bell pepper, olive oil, chili powder, cumin, salt, smoked paprika, and black pepper directly on the baking sheet.
  4. Spread the mixture into an even layer.
  5. Roast for 25 to 30 minutes, until the sweet potatoes are tender when pierced with a fork.
  6. Stir once halfway through roasting.
  7. Add the garlic, black beans, diced tomatoes with their juices, tomato paste, and vegetable broth to the pan.
  8. Stir carefully to combine.
  9. Roast for 10 to 12 minutes, until the chili is bubbling and heated through.
  10. Let rest on the pan for 5 minutes before serving.

Notes

For even roasting, spread the vegetables in a single layer on the baking sheet. Refrigerate leftovers for up to 4 days; freeze for up to 3 months.