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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes (with juices) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 tablespoons olive oil - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - 2 cups vegetable broth - Salt and pepper to taste - Fresh cilantro for garnish - Avocado slices for serving (optional) I love using sweet potatoes in this chili. They add a touch of sweetness that balances the spices perfectly. Black beans make the dish hearty and filling. Diced tomatoes bring acidity to the mix, brightening up the flavors. Chop the onion and garlic finely. They will add depth to your chili. I like to use any color bell pepper for a pop of color. The olive oil helps cook the veggies and adds richness. For spices, chili powder and cumin are essential. They provide warmth and a bit of heat. Smoked paprika adds a nice smoky flavor. Adjust the cayenne pepper based on your spice level. If you want it mild, use less. Vegetable broth is the base for your chili. It adds moisture and flavor. Finally, finish with salt and pepper to taste. Fresh cilantro and avocado slices make the perfect garnish. They add freshness and creaminess. Enjoy this tasty combination in every bite! - Heating the Olive Oil Start by heating 2 tablespoons of olive oil in a large pot over medium heat. This step is vital. It helps to create a base for the flavors. - Sautéing Vegetables Add 1 chopped onion and 1 chopped bell pepper to the pot. Cook these for about 5 minutes, or until they soften. Stir occasionally to prevent sticking. After that, mix in 2 minced garlic cloves and cook for 1 to 2 more minutes. You want the garlic fragrant, but not burnt. - Adding Spices and Sweet Potatoes Next, toss in 2 diced sweet potatoes. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper. Stir well to coat the sweet potatoes with all the spices. This step adds depth to the dish. - Incorporating Vegetable Broth and Simmering Pour in 2 cups of vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer. Cook for about 15 minutes or until the sweet potatoes are tender. Stir occasionally to keep everything mixed well. - Adding Black Beans and Diced Tomatoes After 15 minutes, add 1 can of rinsed black beans and 1 can of diced tomatoes (with their juices) to the pot. Stir everything together. Allow this to simmer for another 10 minutes. This lets the flavors meld together for a rich taste. - Adjusting Seasoning to Taste Taste your chili and season it with salt and pepper. If you like more heat, feel free to add extra cayenne pepper. Adjusting the seasoning is key to making it your own. - Serving Suggestions and Garnishing Serve the chili hot. Garnish each bowl with fresh cilantro and avocado slices if you wish. This adds a nice touch of freshness and creaminess. Enjoy your savory sweet potato black bean chili! Adjusting Spice Levels To make your chili just right, adjust the spices. I recommend starting with ½ teaspoon of cayenne pepper. Taste your chili as it cooks. If you want more heat, add a bit more cayenne. You can also try adding hot sauce for an extra kick. Ensuring Sweet Potatoes are Tender Sweet potatoes should be soft but not mushy. When you add them to the pot, cover it and check them after 15 minutes. If they are not tender, let them simmer for a few more minutes. This will help them cook through without losing their shape. Slow Cooker vs. Stovetop Method You can make this chili on the stovetop or in a slow cooker. For the stovetop, follow the recipe step-by-step. If using a slow cooker, sauté the onions and peppers first. Then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Adding Additional Vegetables or Proteins Feel free to add more veggies like corn or zucchini. You can also stir in some cooked quinoa or lentils for extra protein. This keeps your chili hearty and filling. Best Accompaniments for Chili Chili pairs well with many sides. I love serving it with cornbread or a light salad. You can also top it with cheese or sour cream for creaminess. Pairing with Bread or Rice Serve your chili with crusty bread for dipping. Rice is another great option, soaking up all that flavor. You can use white rice, brown rice, or even quinoa. Each brings its own taste and texture. {{image_2}} Using Different Beans You don’t have to stick with black beans. You can use kidney beans, pinto beans, or chickpeas instead. Each type brings a different taste and texture. Try to mix and match to find your favorite. Swapping Sweet Potatoes for Other Vegetables If you want a twist, swap sweet potatoes for zucchini or butternut squash. These options will change the flavor and texture. Just chop them into small pieces and add them during cooking. Incorporating Fresh Herbs Fresh herbs can make a big difference. Try adding cilantro, parsley, or even basil. Chop them up and stir them in right before serving. This adds a burst of flavor. Adding Heat with Chili Peppers Want more spice? Add fresh chili peppers like jalapeños or serranos. Dice them up and add them when you sauté the onions. Adjust the amount to suit your taste. Vegan and Gluten-Free Options This chili is already vegan and gluten-free. All ingredients are plant-based and contain no gluten. You can enjoy this dish without any worries. Low-Carb Modifications If you’re watching carbs, skip the sweet potatoes. Instead, add more black beans or use cauliflower. This keeps the chili low in carbs while still being filling and tasty. To keep your sweet potato black bean chili fresh, store it in an airtight container. This helps prevent odors from mixing in your fridge. Let the chili cool before sealing it. In the fridge, your chili lasts about 3 to 5 days. Make sure to label the container with the date. This way, you won't forget how long it has been there. You can freeze this chili for longer storage. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Your chili can stay fresh in the freezer for up to 3 months. When you’re ready to eat, just take it out and thaw it in the fridge overnight. When reheating your chili, the stove is the best method. Pour the chili into a pot and heat it on medium. Stir often to keep it from sticking. You can also use the microwave. Place your chili in a microwave-safe bowl and cover it. Heat for 1-2 minutes, stirring halfway through. To keep the flavors strong, avoid overheating. Taste and adjust the seasoning if needed. Enjoy that warm, rich flavor! Can I make this chili in advance? Yes, you can make this chili ahead of time. It tastes even better the next day as the flavors mix. Store it in the fridge in a sealed container for up to four days. Is this recipe kid-friendly? Absolutely! Kids usually love the sweet flavor of sweet potatoes and the beans add a nice texture. You can adjust the spices to make it milder for younger taste buds. How can I adjust the recipe for meal prepping? To meal prep, simply double the recipe. Portion it into containers for easy grab-and-go meals. This chili freezes well, so you can keep some for later. Caloric Content per Serving Each serving of this chili has about 300 calories. It fills you up with healthy nutrients without weighing you down. Health Benefits of Ingredients - Sweet potatoes provide vitamins and fiber. - Black beans are rich in protein and iron. - Tomatoes add antioxidants. - Spices like cumin and chili powder boost metabolism. What to do if the chili is too thick? If the chili is too thick, add a little vegetable broth or water. Stir well and heat it for a few minutes. This will help loosen it up. How to make it spicier or milder? For more heat, add extra cayenne or chili powder. Taste as you go to find the perfect spice level for you. If it's too spicy, add a bit of sugar or more sweet potatoes to balance it out. This chili uses great ingredients like sweet potatoes and black beans for a tasty dish. You learned how to cook it step by step. Plus, you now have tips to make it even better and ideas for fun variations. Remember, you can store leftovers or freeze this chili for later. With all these details, you can create a meal that everyone will love. Enjoy making and sharing this delicious chili!

Sweet Potato Black Bean Chili

Warm up with this delicious Spicy Sweet Potato & Black Bean Chili that combines hearty ingredients and bold flavors. Perfect for a cozy dinner, this recipe features sweet potatoes, black beans, and a mix of spices that will tickle your taste buds. Quick to prepare and packed with nutrition, it's a crowd-pleaser for any occasion. Click through to explore this easy, flavorful recipe and elevate your chili game today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (14 oz) diced tomatoes (with juices)

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), chopped

2 tablespoons olive oil

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

2 cups vegetable broth

Salt and pepper to taste

Fresh cilantro for garnish

Avocado slices for serving (optional)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.

    Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add the diced sweet potatoes to the pot, along with the chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to coat the sweet potatoes with the spices.

        Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the sweet potatoes are tender.

          Add in the black beans and diced tomatoes (with juices) to the pot. Stir to combine and let simmer for another 10 minutes, allowing the flavors to meld.

            Season the chili with salt and pepper to taste. If you like it spicier, feel free to add more cayenne.

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

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6 servings