Daniel Fast Black Bean & Sweet Potato Chili Recipe Easy One Pot Dinner

Let me set the scene: the aroma of smoky cumin, sweet roasted sweet potatoes, and hearty black beans bubbling away in a single pot, filling the kitchen with warm, comforting goodness. There’s a richness to this Daniel Fast Black Bean & Sweet Potato Chili that’s downright irresistible—think velvety sweet potatoes melting into spicy tomato broth, beans that are soft yet toothsome, and just enough heat to make your taste buds perk up. Honestly, the first time I made this chili, I found myself standing over the stove, spoon in hand, sneaking “just one more taste” before dinner was even served. It’s the kind of meal that makes you close your eyes and savor every spoonful.

I’ll never forget the rainy Saturday afternoon when I first tried this recipe. I was knee-high to a grasshopper when my grandma would simmer her famous veggie chili, and this version brings me right back—only now, the flavors are brighter, the ingredients are plant-based, and it’s fully Daniel Fast-compliant. I stumbled onto this combo during a 21-day fast when I was desperate for something hearty and filling that didn’t taste like “diet food.” The first bite was a revelation—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. My family couldn’t stop sneaking bites as it cooled on the counter (and, honestly, I can’t blame them).

This Daniel Fast Black Bean & Sweet Potato Chili is a staple for our family gatherings, meal prep Sundays, and even as a thoughtful meal to share with friends who need a little pick-me-up. It’s dangerously easy—just one pot, a handful of pantry staples, and you’re rewarded with a dinner that feels like a hug in a bowl. Whether you’re on the Daniel Fast, cooking for a crowd, or just trying to sneak more veggies into your busy week, you’re going to want to bookmark this one. I’ve tested (and retested) this recipe more times than I can count—in the name of research, of course—and each batch has disappeared faster than you can say “seconds, please!”

Why You’ll Love This Daniel Fast Black Bean & Sweet Potato Chili

Let’s face it, not every chili recipe hits that perfect balance of hearty, healthy, and genuinely delicious. After years of experimenting in my own kitchen (and a few not-so-great batches along the way), I can honestly say this Daniel Fast Black Bean & Sweet Potato Chili stands out for all the right reasons. Here’s why you’ll be reaching for this recipe again and again:

• Quick & Easy: Ready in about 40 minutes, with most of the time hands-off. Perfect for those crazy weekdays when dinner needs to happen—stat!
• Simple Ingredients: No complicated shopping lists here. You probably have everything you need in your pantry right now—think black beans, canned tomatoes, sweet potatoes, and everyday spices.
• Perfect for One Pot Dinners: All the magic happens in a single pot (less mess, more flavor). It’s a true weeknight lifesaver.
• Crowd-Pleaser: Even the pickiest eaters in my house have been known to ask for seconds. It’s naturally vegan, gluten-free, and allergy-friendly—so everyone can dig in.
• Unbelievably Delicious: The sweet and savory combo, with just a touch of spice, hits all the right notes. The sweet potatoes add creamy texture, while the beans bring satisfying protein and fiber. It’s pure, nostalgic comfort but with a fresh, plant-based twist.

Here’s what makes my version different: I roast the sweet potatoes just enough to bring out their natural sweetness, then let them simmer in the chili so they soak up all that tomato-y, smoky flavor. I use fire-roasted tomatoes for a subtle depth (seriously, try it!), and a dash of smoked paprika for that “cooked all day” vibe—no meat required. You won’t find any bland, watery chili here. Every spoonful is thick, spoon-coating, and layered with flavor.

This recipe isn’t just “good for a fast”—it’s the kind of meal you’ll crave any time you want to warm up from the inside out. It’s the chili that turns a simple dinner into an occasion, makes you feel cared for, and leaves you satisfied without feeling weighed down. Whether you’re serving guests, prepping lunches, or feeding your family, this Daniel Fast Black Bean & Sweet Potato Chili is always a hit (and trust me, the leftovers are even better).

What Ingredients You Will Need

This Daniel Fast Black Bean & Sweet Potato Chili uses everyday ingredients that pack a punch—no weird specialty items or expensive superfoods in sight. The beauty of this chili is in its simplicity, but each ingredient has a job to do to create that crave-worthy flavor and texture. Here’s what you’ll need:

• For the Chili Base:
  • Yellow onion, diced (medium, about 1 cup)
  • Carrots, peeled and diced (2 medium, for sweetness and texture)
  • Celery stalks, diced (2 stalks, adds earthy flavor)
  • Red bell pepper, diced (1 large, for color and crunch)
  • Garlic cloves, minced (3-4, for bold aroma and taste)
  • Sweet potatoes, peeled and cut into 1/2-inch cubes (2 medium/approx. 500g)
• For the Protein & Fiber:
  • Black beans, cooked and drained (2 cans, 15 oz/425g each, or 3 cups cooked)
  • Corn kernels, fresh or frozen (1 cup, optional, for a little pop of sweetness)
• For the Sauce & Liquid:
  • Diced tomatoes, fire-roasted if possible (2 cans, 14.5 oz/411g each, with juice)
  • Low-sodium vegetable broth (2 cups/480ml, adjust for desired consistency)
  • Tomato paste (2 tablespoons, thickens the chili)
• For the Seasoning:
  • Chili powder (2 teaspoons, adjust to taste)
  • Ground cumin (1 1/2 teaspoons, for that smoky, earthy depth)
  • Smoked paprika (1 teaspoon, highly recommended for extra warmth)
  • Dried oregano (1 teaspoon)
  • Sea salt (1 teaspoon, or to taste)
  • Black pepper (1/2 teaspoon)
  • Cayenne pepper (pinch, optional for a kick)
• For Serving (Optional, but so good!):
  • Fresh cilantro, chopped
  • Lime wedges
  • Diced avocado
  • Sliced green onions

Ingredient Tips:

• If you’re cooking dry black beans, make sure they’re fully soft before adding—no one wants crunchy beans in their chili.
• Fire-roasted tomatoes add a subtle smokiness, but regular diced tomatoes work in a pinch.
• For the Daniel Fast, double-check that your broth and canned ingredients have no added sugar or non-compliant ingredients.
• Can’t find sweet potatoes? Butternut squash makes a delicious stand-in.

Brands I trust for beans: Eden Organic, Goya, or your local store brand if they’re just beans and water. For spices, I’ve had great results with Simply Organic and McCormick.

Equipment Needed

You don’t need a fancy kitchen for this Daniel Fast Black Bean & Sweet Potato Chili—just a few solid basics. Here’s my tried-and-true lineup:

• Large heavy-bottomed pot or Dutch oven (5-6 quart): This is a one-pot meal, so go for something that distributes heat evenly. My old enameled Dutch oven is a workhorse here, but any big soup pot will do.
• Chef’s knife & cutting board: For dicing those veggies. A sharp knife makes the prep go faster and safer.
• Wooden spoon or heat-safe spatula: For stirring as the chili simmers. A silicone spatula works great too.
• Can opener: Unless you’re using cooked-from-scratch beans and tomatoes, you’ll need one for the cans.
• Measuring cups and spoons: For accuracy, especially with spices and broth. I eyeball sometimes, but measuring keeps things consistent.

Alternatives & Tips:

• If you don’t have a Dutch oven, any sturdy soup pot works. A slow cooker can also be used (see variations).
• For easy cleanup, I love using a silicone stirring spoon—it won’t scratch your pot.
• Budget tip: I’ve made this with a $10 stockpot from the grocery store. No need for top-of-the-line gear!
• Keep your knives sharp—dull knives make sweet potato prep a slog (and they’re actually less safe).

How to Make Daniel Fast Black Bean & Sweet Potato Chili

1. Prep Your Vegetables (10 minutes):

   Peel and dice the sweet potatoes into 1/2-inch cubes. Dice onion, carrots, celery, and red bell pepper. Mince garlic. The smaller the dice, the faster it cooks (and the easier it is to sneak veggies past picky eaters!).

   Tip: If you’re short on time, use pre-chopped veggies from the produce section.

2. Sauté the Aromatics (5 minutes):

   Place your large pot over medium heat. Add a splash of water or veggie broth (about 2 tablespoons) and the diced onion, carrots, and celery. Sauté for 3 minutes, stirring often, until softened and fragrant. Add the red bell pepper and garlic; cook for 2 more minutes.

   Note: No oil needed for the Daniel Fast—just keep things moving so nothing sticks.

3. Add Sweet Potatoes & Spices (2 minutes):

   Stir in the sweet potato cubes, chili powder, cumin, smoked paprika, oregano, salt, pepper, and optional cayenne. Toast the spices for a minute until your kitchen smells amazing—this brings out their flavor.

   Warning: Don’t let the spices burn; add a bit more broth if the pot gets dry.

4. Simmer the Chili (20-25 minutes):

   Add diced tomatoes (with juice), tomato paste, vegetable broth, and drained black beans. Stir well, scraping up any brown bits from the bottom. Bring to a gentle boil, reduce heat to low, and cover. Simmer for 20-25 minutes, stirring occasionally, until sweet potatoes are perfectly tender and chili has thickened.

   Sensory cue: The sweet potatoes should yield easily to a fork, and the chili will be bubbling gently.

5. Add Corn & Adjust Seasoning (3 minutes):

   If using, stir in corn during the last few minutes of cooking. Taste and adjust salt, pepper, or more chili powder/cumin as needed. If you like a thicker chili, mash a few sweet potato cubes against the side of the pot and stir back in.

6. Serve & Garnish (immediate):

   Ladle chili into bowls. Top with fresh cilantro, a squeeze of lime, avocado, and green onions if desired.

   Personal tip: Let the chili rest for 10 minutes before serving for the flavors to mingle—it’s worth the wait!

Common Troubleshooting:

• If your chili is too thick, add an extra splash of broth.
• If it’s too thin, simmer uncovered for 5-10 minutes to reduce.
• Sweet potatoes not soft? Cover and cook another 5 minutes—they’ll get there!

Cooking Tips & Techniques

I’ve cooked a lot of chili in my day, and I’ve learned the little things make a big difference—especially with Daniel Fast Black Bean & Sweet Potato Chili. Here’s what I’ve picked up:

• Layer Your Spices: Toasting spices with the veggies (not just dumping them in later) makes a world of difference. It wakes up the flavors and adds depth to the chili.
• Cut Evenly: Try to chop your sweet potatoes and veggies to a similar size. This helps them cook evenly and look prettier in your bowl (Pinterest-worthy, right?).
• Don’t Rush the Simmer: The longer you let the chili gently bubble, the thicker and more flavorful it becomes. If you have time, let it go 30 minutes or longer with the lid slightly ajar.
• Balance the Flavors: Always taste at the end! Sometimes a pinch more salt or a squeeze of lime is the secret to making everything pop.
• Multitask Like a Pro: While the chili simmers, clean as you go or prep your toppings. You’ll thank yourself later.
• Too Spicy? Add extra sweet potatoes or a splash of broth to mellow the heat. I once went a little heavy-handed with the cayenne—lesson learned!
• Too Mild? Stir in more chili powder or a bit of chipotle powder if you’re not strictly Daniel Fast (sometimes you want that smoky kick).
• Batch Cooking: This chili doubles easily for meal prep. I always make a big batch and freeze half for busy weeks.

Don’t stress if your first batch isn’t perfect. That’s half the fun of home cooking! Every pot of chili has its own personality, and it only gets better the more you make it. I’ve had a few “oops, too much salt” moments, but with a little tweaking (and lots of tortilla chips), there’s always a way to fix it.

Variations & Adaptations

One of my favorite things about Daniel Fast Black Bean & Sweet Potato Chili is how easy it is to tweak for every taste, season, or dietary need. Here are some tried-and-true variations you can make your own:

• Low-Sodium: Use no-salt-added beans and tomatoes, and let the spices do the talking. Add salt at the end to taste.
• Spicy Southwest: Add a diced chipotle pepper in adobo (if your fast allows), or more cayenne. Toss in 1/2 teaspoon ground coriander for extra warmth.
• Seasonal Veggie Boost: In summer, swap in zucchini or fresh corn for part of the sweet potatoes. In autumn, try butternut squash or pumpkin for a cozy twist.
• Protein Power: Stir in cooked lentils or quinoa for extra plant-based protein (totally Daniel Fast-friendly and super filling).
• Slow Cooker Method: Toss everything in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add beans and corn in the last hour so they don’t get mushy.
• Allergen-Friendly: This chili is naturally gluten-free, dairy-free, nut-free, and soy-free. If you need to avoid nightshades, try swapping tomatoes with pureed pumpkin and adding extra spices.

I’ve even made a “green chili” version with poblano peppers, white beans, and cilantro when I’m in the mood for something different. The point? Don’t be afraid to experiment! The best bowl of chili is the one you make your own.

Serving & Storage Suggestions

This Daniel Fast Black Bean & Sweet Potato Chili is best served hot, right out of the pot—preferably in a big bowl with your favorite toppings. I love piling on fresh cilantro, a squeeze of lime, and creamy avocado. For a little crunch, try a handful of crushed baked tortilla chips or pepitas (pumpkin seeds) if your fast allows.

Pair it with a crisp green salad, steamed brown rice, or even a slice of whole grain bread for a heartier meal. This chili makes a fantastic lunch, dinner, or even a savory breakfast (topped with a fried egg for those not on the fast!).

Storage: Let the chili cool to room temperature, then transfer to airtight containers. It keeps in the fridge for up to 5 days—perfect for meal prep! For longer storage, freeze in single-serve portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.

Honestly, the flavors deepen after a day or two, so leftovers might taste even better than the first bowl. It’s the gift that keeps on giving (and makes for a stress-free dinner when you need it most).

Nutritional Information & Benefits

Every bowl of Daniel Fast Black Bean & Sweet Potato Chili is packed with plant-based nutrition and feel-good energy. Here’s what you’re getting, approximately per 1-cup serving:

• Calories: 220
• Protein: 8g
• Fiber: 10g
• Fat: 1g (naturally low-fat!)
• Carbohydrates: 42g (complex carbs for lasting energy)
• Sodium: 350mg (variable depending on broth/beans)

Key Health Benefits:

• Sweet potatoes are a powerhouse of vitamin A, fiber, and natural sweetness (goodbye, blood sugar spikes).
• Black beans deliver plant-based protein, iron, and gut-friendly fiber.
• The chili is naturally gluten-free, vegan, nut-free, and Daniel Fast-compliant.

Allergens to watch: This recipe contains nightshades (tomatoes, peppers), so adapt as needed. From a wellness standpoint, this is a dinner you can feel great about—filling, nourishing, and kind to your body and spirit.

Conclusion

If you’re looking for a hearty, healthy, and truly comforting one pot dinner, this Daniel Fast Black Bean & Sweet Potato Chili is your answer. It’s the kind of recipe you’ll come back to whether you’re in the middle of a fast, craving something wholesome, or just in need of an easy, crowd-pleasing meal. The combination of sweet potatoes, black beans, and those smoky spices is downright addictive (in the best way).

Don’t be afraid to make it your own—swap the veggies, play with the heat, or double the batch for meal prep. I honestly love it because it’s the rare dish everyone in my family agrees on (and that’s saying something!).

If you give this chili a try, I’d love to hear how it turned out! Drop a comment below, share your tweaks, or tag me on social media with your delicious bowls. Here’s to cozy dinners, full bellies, and recipes that feel like a warm hug. Enjoy every spoonful!

Frequently Asked Questions

Can I make this Daniel Fast Black Bean & Sweet Potato Chili ahead of time?

Absolutely! The flavors actually get better after a day in the fridge. Just cool, store in airtight containers, and reheat when you’re ready to serve.

Is this chili freezer-friendly?

Yes, it freezes beautifully. Portion into freezer-safe containers, label, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or microwave.

What if I don’t like sweet potatoes?

No worries! You can substitute butternut squash, pumpkin, or even regular potatoes for a similar texture. The recipe is super adaptable.

How can I make this chili spicier?

Add more chili powder, a pinch of cayenne, or a diced jalapeño to the pot. Taste as you go so it doesn’t get too fiery!

Can I use dry black beans instead of canned?

Yes! Cook 1 cup (200g) dry black beans until soft (about 3 cups cooked), then use as directed. Make sure the beans are tender before adding to the chili.

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