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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes, with juice - 1 red bell pepper, diced - 1 onion, chopped - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - ½ teaspoon cayenne pepper (adjust to taste) - 2 cups vegetable broth - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish The ingredients form the heart of this chili. Sweet potatoes give it a creamy base. Black beans add protein and texture. Diced tomatoes bring in a tangy flavor. The red bell pepper and onion add sweetness. Garlic gives it a lovely aroma. To spice things up, I use ground cumin, smoked paprika, chili powder, and cayenne pepper. You can adjust the cayenne to match your heat level. The vegetable broth helps bring everything together, making it a warm and hearty meal. Don't forget olive oil, salt, and pepper for seasoning. Finally, fresh cilantro on top adds a bright finish. Each ingredient plays a role in making this chili rich and satisfying. {{ingredient_image_1}} 1. In a large pot, heat 1 tablespoon of olive oil over medium heat. 2. Add 1 chopped onion and sauté for 3-4 minutes until it turns soft. 3. Next, stir in 3 minced garlic cloves and 1 diced red bell pepper. Cook for 2-3 minutes until fragrant. 4. Now, add 2 peeled and diced sweet potatoes to the pot. Cook for 5 minutes to let them soften a bit. 1. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of chili powder, and ½ teaspoon of cayenne pepper. 2. Stir well to coat the veggies with the spices. 3. Cook this mixture for another minute to toast the spices and bring out their flavors. 1. Pour in 2 cups of vegetable broth. 2. Add 1 can of diced tomatoes, with juice, and 1 can of drained black beans. 3. Stir everything together and bring the pot to a boil. 4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes until the sweet potatoes are fork-tender. This chili is not only tasty but also packed with nutrients. It’s a great dish for any meal! To adjust the thickness of your chili, you have options. If you want a thicker chili, mash some sweet potatoes against the pot. This adds creaminess and body. If it’s too thick, just add a bit more vegetable broth. For seasoning tips, always taste as you go. You may want more salt or pepper. If you enjoy heat, add more cayenne pepper or chili powder. Fresh herbs like cilantro add a burst of flavor at the end. The best pot to use is a large, heavy-bottomed pot. This helps cook ingredients evenly. A Dutch oven works well, but any large pot will do. If you prefer a slow cooker, add all ingredients after sautéing the onion, garlic, and bell pepper. Cook on low for 6-8 hours. For an Instant Pot, set it on high pressure for 10 minutes. Quick and easy! Serve your chili with rice or cornbread for a filling meal. Both pair well with the chili's flavors. For toppings, consider fresh cilantro, avocado slices, or a squeeze of lime. You can also add shredded cheese or sour cream for extra richness. Enjoy your delicious bowl! Pro Tips Adjust the Heat: If you like your chili with a kick, feel free to increase the cayenne pepper. Start with a small amount and add more to taste. Fresh Herbs for Flavor: Adding fresh herbs like cilantro at the end enhances the flavor profile of the chili. Consider also adding lime juice for extra zing! Make It Ahead: This chili tastes even better the next day! Make it ahead of time and refrigerate to let the flavors develop further. Thicken It Up: For a heartier chili, mash some of the sweet potatoes against the pot to thicken the consistency without needing additional ingredients. {{image_2}} You can easily make this chili vegetarian or vegan. Start by using vegetable broth instead of chicken broth. This swap keeps the dish plant-based and flavorful. You can also add more vegetables. Options like zucchini, corn, or carrots work well. They bring extra color and nutrients to your chili. Want to spice things up? Adding heat is a great way to do this. Consider mixing in diced jalapeños or a dash of hot sauce. You can also try incorporating different beans. Kidney beans or pinto beans can change the texture and taste. Each bean adds its unique flavor to the mix. If you need a gluten-free option, this chili is already safe. Just be sure your broth and spices are gluten-free. For a low-carb version, reduce the sweet potatoes. You can swap them for cauliflower or bell peppers. This keeps the dish hearty while lowering carbs. Store leftovers in an airtight container. Let the chili cool before sealing it. You can keep it in the fridge for up to five days. For long-term storage, freeze the chili. Use freezer-safe containers or bags. Ensure you remove as much air as possible. Label them with the date. You can freeze it for up to three months. To reheat chili, use the stovetop or microwave. For the stovetop, place it in a pot over medium heat. Stir occasionally to warm it evenly. For the microwave, heat it in short intervals, stirring in between. This helps keep the flavor and texture. If it seems thick, add a splash of broth or water when reheating. In the fridge, chili lasts about five days. If it smells sour or looks discolored, it has spoiled. Always check before eating. If you see mold, discard it right away. Enjoy your chili while it's fresh for the best taste! Can I use canned sweet potatoes? Yes, you can use canned sweet potatoes. They save time and effort. Drain and rinse them well before adding to the chili. Keep in mind that canned sweet potatoes are softer. So, add them near the end of cooking. How do I make it spicier? To make the chili spicier, increase the cayenne pepper. You can also add diced jalapeños for more heat. Try adding hot sauce or crushed red pepper flakes as well. Adjust to your taste, but start with small amounts. Caloric content per serving Each serving has around 300 calories. This can vary based on added toppings or sides. The chili is filling and hearty, perfect for a meal. Health benefits of key ingredients Sweet potatoes are high in fiber and vitamin A. Black beans add protein and iron. Tomatoes provide antioxidants, while spices like cumin and paprika boost metabolism. This chili is both nutritious and delicious. What can I use instead of black beans? You can use pinto beans or kidney beans in place of black beans. Chickpeas also work well for a different flavor. Just be sure to rinse and drain them first. Can I replace sweet potatoes with another ingredient? Yes, you can use butternut squash or regular potatoes. Both will add a different taste and texture. Just chop them to similar sizes for even cooking. This blog post covers how to create a flavorful chili with sweet potatoes, black beans, and more. We explored key ingredients, step-by-step cooking instructions, and helpful tips. Don’t forget to try variations to suit your taste and dietary needs. Proper storage will keep your chili fresh. With these insights, you can enjoy a delicious and hearty meal. Remember, cooking is all about experimenting and finding what you love. Enjoy making your chili, and share it with others!

Fiery Sweet Potato Black Bean Chili

A spicy and hearty chili made with sweet potatoes and black beans, perfect for a comforting meal.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes, with juice
  • 1 red bell pepper, diced
  • 1 onion chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon cayenne pepper (adjust to taste)
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant.
  • Add the diced sweet potatoes to the pot and stir to combine. Cook for 5 minutes, allowing them to slightly soften.
  • Sprinkle in the cumin, smoked paprika, chili powder, and cayenne pepper, stirring well to coat the veggies. Cook for another minute to toast the spices.
  • Pour in the vegetable broth and add the diced tomatoes and black beans to the pot. Stir to combine everything and bring to a boil.
  • Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes or until the sweet potatoes are fork-tender.
  • Taste and season with salt and pepper as needed. If you prefer a thicker chili, mash some of the sweet potatoes against the pot with the back of a spoon.
  • Serve hot, garnished with fresh cilantro.

Notes

Adjust the cayenne pepper to taste for desired spiciness.
Keyword black bean, chili, spicy, sweet potato, vegetarian