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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes (with juices) - 1 cup vegetable broth - 1 large onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon salt - ½ teaspoon black pepper - 1 tablespoon olive oil - Fresh cilantro, for garnish - Avocado slices, for serving (optional) Sweet potatoes are rich in vitamins A and C. They boost your immune system and help your skin. Black beans provide protein and fiber, keeping you full. They also support heart health. Tomatoes are full of antioxidants that protect your cells. Onions and garlic can improve heart health and fight inflammation. Bell peppers add vitamins A and C, making this dish even healthier. If you can't find sweet potatoes, try using butternut squash. You can swap black beans for kidney beans. If you want a lower sodium option, use low-sodium vegetable broth. For a milder taste, use yellow bell peppers instead of red or green. If you prefer fresh tomatoes, use about 2 cups chopped tomatoes instead of canned. First, gather all your ingredients. You need sweet potatoes, black beans, diced tomatoes, and more. This makes cooking easier. Peel and dice the sweet potatoes. Chop the onion and bell peppers. Mince the garlic. This prep takes about 15 minutes. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes. The onion should be soft and clear. Next, add minced garlic and both bell peppers. Cook them for 3 to 4 minutes until they are soft. Now, stir in the spices: chili powder, cumin, smoked paprika, salt, and black pepper. Cook this mix for about 1 minute. It will smell great! Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Mix everything well. Bring the chili to a boil. Once boiling, reduce heat to low and cover the pot. Let it simmer for 25 to 30 minutes. Stir it occasionally to stop sticking. After 30 minutes, check if the sweet potatoes are soft. Taste the chili and adjust the seasoning if needed. If you want it thicker, let it simmer uncovered for 5 to 10 more minutes. Serve the chili hot. Add fresh cilantro on top and avocado slices if you like. Enjoy your hearty meal! To boost the flavor of your chili, try these tips: - Use fresh spices. Fresh spices give a rich taste. - Add a squeeze of lime juice. This brings brightness to the dish. - Stir in a spoonful of maple syrup. It adds a nice sweetness. - Toss in some chopped jalapeños for heat. Adjust it to your taste. - Consider adding a dash of hot sauce. This can bring a new kick. Serve your chili in fun ways: - Top with fresh cilantro. It adds a burst of flavor. - Add slices of avocado on top. This gives a creamy texture. - Serve with warm corn tortillas. They are great for dipping. - Pair your chili with a side salad. It keeps the meal light. - Try it over rice or quinoa. This makes it heartier. Avoid these mistakes for the best chili: - Don’t skip the sautéing step. It builds flavor in the base. - Avoid overcooking the sweet potatoes. They should be tender, not mushy. - Don’t forget to taste as you go. Adjust the spices to your liking. - Avoid using canned beans without rinsing. This helps reduce sodium. - Don’t rush the simmering time. Letting it simmer helps flavors meld. {{image_2}} You can boost the protein in Sweet Potato Black Bean Chili. Tofu and tempeh are great choices. Cut tofu into small cubes. Sauté it with the onions and peppers for added flavor. Tempeh also works well. Crumble it and add it when you stir in the sweet potatoes. Both options make the chili heartier and more filling. If you like heat, make a spicy version. Add chopped jalapeños or serrano peppers. You can mix these in with the onions and peppers. For a smoky kick, add cayenne pepper or crushed red pepper flakes. Adjust the amount based on your spice level. You’ll enjoy a warming bowl that packs a punch! Serving the chili over rice or quinoa adds texture and makes it more filling. Cook the rice or quinoa while the chili simmers. Serve a scoop of chili on top of the grains. This combo makes a complete meal. Plus, the grains soak up the chili’s rich flavors. Enjoy this hearty and healthy dish any night of the week! To keep your sweet potato black bean chili fresh, let it cool first. Once cool, pour it into an airtight container. Store it in the fridge for up to five days. This meal tastes even better the next day as the flavors mix. You can freeze this chili for later. Use a freezer-safe container or a zip-top bag. Leave some space for expansion. It will keep well for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. Reheat the chili on the stove over medium heat. Stir it often to keep it from sticking. You can also use a microwave. Heat it in short bursts, stirring in between. Add a splash of vegetable broth if it’s too thick. Enjoy your meal hot! Yes, you can! To make this chili in a slow cooker, start by sautéing the onion, garlic, and peppers in a pan. This step builds flavor. Then, add all the ingredients to the slow cooker. Stir well to mix everything. Cook on low for about 6 to 8 hours or on high for 3 to 4 hours. The sweet potatoes will become tender, and the flavors will meld beautifully. Yes, this recipe is gluten-free. All the ingredients are naturally gluten-free. The black beans, sweet potatoes, and spices do not contain gluten. Just be sure to check the labels on your vegetable broth and canned goods. Some brands may add gluten as a thickener. This chili lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure it cools down before you put it in the fridge. If you want to keep it longer, consider freezing it. This blog post covered the key ingredients, step-by-step cooking, and helpful tips for Sweet Potato Black Bean Chili. You learned about healthy ingredients and substitutions. I also shared ways to boost flavor and avoid common mistakes. Remember, you can easily adjust the recipe for your taste and diet. Store leftovers properly to enjoy them later. With these details, you'll create a delicious dish that you can proudly serve. Enjoy your cooking journey!

Sweet Potato Black Bean Chili

Discover the delightful flavors of Sweet Potato Black Bean Chili with this easy recipe! Packed with nutritious ingredients like sweet potatoes, black beans, and vibrant peppers, this chili is perfect for cozy nights or meal prepping. In just 45 minutes, you can enjoy a comforting, hearty dish that everyone will love. Click through now to explore this delicious recipe and bring warmth to your table!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (with juices)

1 cup vegetable broth

1 large onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

Fresh cilantro, for garnish

Avocado slices, for serving (optional)

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the chopped onion, and sauté for about 5 minutes until it becomes translucent.

    Add the minced garlic, red bell pepper, and green bell pepper to the pot. Sauté for an additional 3-4 minutes until the peppers soften.

      Stir in the chili powder, cumin, smoked paprika, salt, and black pepper—cook for about 1 minute until fragrant.

        Add the diced sweet potatoes, diced tomatoes (with juices), black beans, and vegetable broth. Stir well to combine all the ingredients.

          Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let simmer for about 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.

            Taste the chili and adjust the seasoning if necessary. If you prefer a thicker consistency, let it simmer uncovered for an additional 5-10 minutes.

              Serve hot, garnished with fresh cilantro and avocado slices if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6