Sweet Potato Black Bean Chili

$Sweet potatoes are the star of this chili. You will need two medium sweet potatoes. Peel and dice them into 1-inch cubes. They add natural sweetness and a creamy texture. Use one can of black beans for protein and fiber. Rinse and drain thoroughly. They help make the chili hearty and filling. Spices bring flavor to your chili. You will need: - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust for spice) - Salt and black pepper to taste These spices work together to create a warm, smoky flavor. For a colorful mix, chop one medium onion and one bell pepper. You can choose any color for the bell pepper. Also, mince three cloves of garlic to add depth. Garnishes add a fresh finish. Use chopped cilantro leaves for a pop of color. Lime wedges are great for squeezing on top before serving. They add brightness to each bite. {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and bell pepper. Sauté them for about 5 to 7 minutes. Stir them often until they soften and the onion turns translucent. This step builds a great flavor base for the chili. Next, add the diced sweet potatoes to the pot. Mix them well with the sautéed onions and peppers. Allow them to cook for about 5 minutes. Stir occasionally to help them soften. This helps the sweet potatoes absorb the flavors from the base. Now, it's time to add the spices. Sprinkle in the ground cumin, smoked paprika, chili powder, and cayenne pepper. Add salt and black pepper to taste. Stir everything well to coat the sweet potatoes with the spices. This step brings the heat and depth of flavor to your chili. Pour in the canned diced tomatoes along with their juices. Then, add the vegetable broth and fold in the rinsed black beans. Mix everything gently until combined. This is when your chili starts to come together into a hearty meal. Increase the heat to bring the mixture to a boil. Once it's boiling, reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes. Stir occasionally to prevent sticking. This simmering step allows the sweet potatoes to become tender and the flavors to meld beautifully. After simmering, taste your chili. Adjust the seasonings as needed. If you want a thinner chili, add a splash more vegetable broth. This final adjustment helps you achieve the perfect taste and texture that you love. When chopping sweet potatoes, use a sharp knife. This helps you cut easily. Start by peeling them. Then, slice them into rounds. Finally, cut each round into cubes. Aim for 1-inch pieces. This size cooks evenly in the chili. Let the chili cool down first. Then, transfer it to an airtight container. It keeps well in the fridge for up to five days. For longer storage, freeze it in smaller portions. Use freezer-safe bags or containers. Label them with the date. This way, you’ll know when you made it. You can boost flavor easily. Try adding corn for sweetness. Fresh jalapeños can add heat. A splash of lime juice brightens the taste. If you want a smoky flavor, add chipotle peppers. Experiment to find your favorite mix! This chili is already vegan and gluten-free. To keep it that way, check your labels. Ensure your vegetable broth is gluten-free. You can also add quinoa for more protein. It blends well with the other flavors. Enjoy this dish knowing it fits various diets! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor of your chili. Fresh ingredients provide a vibrant taste that canned or frozen items may lack. Adjust Spice Levels: Tailor the spiciness of your chili to your preference. Start with a small amount of cayenne pepper and gradually increase it until you reach your desired heat level. Allow to Sit: For the best flavor, let the chili sit for a while before serving. This resting time allows the spices to meld and deepen, resulting in a more flavorful dish. Experiment with Toppings: Get creative with your toppings! Consider adding sliced jalapeños, shredded cheese, or a dollop of Greek yogurt for a unique twist on traditional chili. {{image_4}} You can make this chili even better by adding more veggies. Try adding zucchini, carrots, or corn. These add flavor and texture. You can also mix in leafy greens like spinach or kale. Just add them in the last few minutes of cooking. This helps keep them fresh and bright. If you want more protein, consider adding cooked quinoa or lentils. Both options blend well with the chili. You can also add diced chicken or turkey for a meatier dish. These options make the meal heartier and more filling. You can make this chili in a slow cooker or an Instant Pot. For a slow cooker, cook on low for 6-8 hours. Just follow the same steps but combine ingredients in the cooker. For an Instant Pot, cook on high pressure for 10 minutes and let it release naturally. Both methods save time and make dinner easy. You can store Sweet Potato Black Bean Chili in the fridge. Let it cool to room temperature first. Then, place it in an airtight container. It stays fresh for about 4 to 5 days. Make sure to label the container with the date. This way, you won't forget when you made it! If you want to keep it longer, freezing is a great option. Pour the cooled chili into a freezer-safe container. Leave some space at the top, as it will expand. You can freeze it for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge. To reheat, you can use the stovetop or microwave. If using the stovetop, heat over low flame. Stir it often to warm it evenly. If using the microwave, place it in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between. Add a splash of water or broth if it seems too thick. Enjoy your delicious chili again! Yes, you can make this chili ahead of time. It tastes even better the next day. The flavors blend together as it sits. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating. This chili pairs well with warm cornbread or crunchy tortilla chips. You can also add toppings like sliced avocado or a dollop of sour cream. A fresh salad on the side adds a nice touch. Lime wedges brighten up the dish and give it a zesty kick. To adjust the spice level, you can add or reduce cayenne pepper. If you like it spicier, add more chili powder or even fresh jalapeños. For a milder taste, reduce the cayenne and chili powder. Taste as you go to find the perfect balance for you. Absolutely! This chili is great for meal prep. You can make a big batch and store it in individual containers. It reheats well, making it a quick lunch or dinner option. Just keep your toppings separate until you're ready to eat. Yes, you can substitute other beans in this recipe. Kidney beans or pinto beans work well. You could even use chickpeas for a different twist. Just make sure to rinse and drain any canned beans before adding them to the chili. This sweet potato black bean chili offers great taste and nutrition. We covered key ingredients like sweet potatoes and black beans. I shared step-by-step instructions for making this dish. Each tip can help improve your cooking skills. You can customize the recipe for your taste. It’s easy to store and reheat. Experiment with variations to keep it fun. Enjoy making this hearty meal!$

Sweet Potato Black Bean Chili

A hearty and flavorful chili made with sweet potatoes, black beans, and spices, perfect for a cozy meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 can (15 oz) black beans, rinsed and drained thoroughly
1 can (14 oz) diced tomatoes with green chilies, undrained
1 medium onion, finely chopped
3 cloves garlic, minced
1 bell pepper chopped into bite-sized pieces
2 cups vegetable broth (low-sodium recommended)
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
0.5 teaspoon cayenne pepper (adjust based on your spice preference)
to taste salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
for garnish fresh cilantro leaves, chopped
for serving lime wedges

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add in the chopped onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they are softened and the onion is translucent.
Stir in the minced garlic and continue to cook for another 1-2 minutes, allowing the garlic to release its fragrant aroma. Be careful not to let it burn.
Add the diced sweet potatoes to the pot, mixing them well with the sautéed vegetables. Allow them to cook for about 5 minutes, stirring occasionally, to start softening them.
Sprinkle in the ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Stir thoroughly until all the sweet potatoes are evenly coated with the spices.
Pour in the diced tomatoes (including their juices) along with the vegetable broth. Gently fold in the rinsed black beans until well combined.
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent the chili from sticking to the bottom of the pot, until the sweet potatoes are tender.
After simmering, taste and adjust the seasonings as needed. If you prefer your chili to be a bit thinner, feel free to add a splash more of vegetable broth to reach your desired consistency.
Serve the chili hot, garnished with freshly chopped cilantro and lime wedges on the side for squeezing over.

Notes

This chili pairs beautifully with warm cornbread or tortilla chips. For added texture, consider topping it with sliced avocado or a dollop of sour cream.

Keyword black bean, chili, sweet potato, vegetarian