Chili is a winter comfort food that makes you think of cuddling in front of a warm fireplace on a cold winter evening. I love cozy and hearty one-pot recipes like this one and my Khow Suey (Pakistani curried noodles) in winter. Although I love and cook both the traditional and vegetarian versions, since living in southern Mississippi, this Chili is a family favorite when paired with some super easy sweet and moist cornbread.
Why you’ll love this recipe
Perfect for entertaining - Cook a huge pot of this black bean chili and set up a topping bar next time you have people over. Altogether, it makes for an easy, simple, fun meal everyone will love. Low-carb - High in protein and fiber, this is the perfect recipe for anyone on a low-carb diet. Gluten-free - This chili is a great idea for anyone on a gluten-free diet, as it tastes just as delicious without a side of cornbread. Prep a day ahead - You can prep all the vegetables, spice blend, and toppings a day ahead. Then, all you need to do the day you want to serve your chili is set it on the stove to cook while you take care of other chores.
Ingredient notes
The meat - I use 80% lean ground beef for this chili. The potatoes - One large diced sweet potato is sufficient for this recipe. The broth - I used vegetable broth for my chili as that was what I could easily source at the time, but any broth is okay to use. The spices - The spice powders are all pantry staples that create a perfect earthy, smoky, and spicy blend. The tomatoes - One can of Rotel tomatoes with green chilies makes for a perfect base for this stew. The chilies - Optional, depending on how spicy you like your food; they can also be served as a topping to allow everyone to customize the recipe.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Make it vegetarian or vegan - Eliminate the meat and add more vegetables, such as corn and bell peppers, along with a second variety of beans for a meatless meal. Try the recipe with pumpkin - Cut up and use 2 cups of diced pumpkin instead of the sweet potato for a refreshing change. Then, use the rest for all your fun fall pumpkin desserts. Try a variation of spices and herbs - Add other spices and herbs, for example, chipotle, garlic powder, onion powder, dried cilantro, and even some cocoa powder for extra flavor. Use leaner meat - Ground turkey or chicken work great as substitutes and help reduce the fat content of this sweet potato and black bean chili. Eliminate the beans - Authentic Texas chili has no beans in it. So, if you’re not a fan, omit this ingredient.
Step-by-step instructions
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
