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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 green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), chopped - 1 cup vegetable broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro for garnish - Avocado slices for serving (optional) I love using sweet potatoes for their sweet taste and soft texture. You can swap them with butternut squash for a similar vibe. Canned black beans save time, but you can use dried beans if you soak them first. If you want more heat, try using fire-roasted tomatoes instead. You can also skip the bell pepper or use a different color based on your taste. Each serving of this chili offers a great balance of nutrients. Here’s a quick look: - Calories: 250 - Protein: 10g - Carbohydrates: 45g - Fiber: 12g - Fat: 5g This chili is not only hearty but also packs a punch of flavor and nutrition. It’s a great choice for a filling meal without any guilt! Start by peeling and dicing the sweet potatoes into small cubes. This helps them cook evenly. Next, chop the onion and bell pepper. Mince the garlic cloves for flavor. Gather all your ingredients since this makes cooking easier. Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper. Sauté them for about 5 minutes until the onion is soft and clear. Stir in the minced garlic and cook for 1-2 more minutes. This brings out the garlic's great smell. Now, add the diced sweet potatoes to the pot. Sprinkle in the chili powder, ground cumin, smoked paprika, and a pinch of salt and pepper. Stir well to coat the sweet potatoes in the spices. Next, pour in the vegetable broth and the diced tomatoes with their juices. Stir everything together. Bring the mixture to a simmer. Cover the pot and cook for 25-30 minutes. This allows the sweet potatoes to become tender. After that, add the drained black beans to the pot. Cook for another 5 minutes to warm them through. Taste the chili and add more salt, pepper, or spices if you wish. Check the sweet potatoes with a fork. They should be soft and easy to pierce. Make sure the chili is hot all the way through before serving. If you want, let it sit for a few minutes off the heat. This helps the flavors blend together even more. To boost the flavor of your sweet potato black bean chili, use fresh spices. Always use fresh garlic and onion. This makes a big difference. You can also toast your spices. Just heat them in the pot for a minute. This helps release their oils and flavors. If you like a kick, add a pinch of cayenne pepper. You can also squeeze fresh lime juice on top before serving. It brightens up the dish and adds freshness. You’ll need a few basic tools to make this chili. A large pot or Dutch oven works best for even cooking. A good chef's knife helps chop your veggies. A cutting board is a must-have for safety. You might want a wooden spoon for stirring. For easy serving, use deep bowls. If you have measuring spoons, they can help with precise spice amounts. Serve your chili in deep bowls. Top it with fresh cilantro for a pop of color. Avocado slices add creaminess and taste great too. For a crunchy side, serve with crusty bread or tortilla chips. You can also pair it with a simple salad. A side of cornbread complements the chili well, making it a hearty meal. {{image_2}} This chili is already vegetarian and vegan. It uses sweet potatoes and black beans as the main ingredients. You can enjoy it with no meat at all. It is rich in flavor and nutrients. If you want to add protein, consider using lentils. They cook quickly and blend well with the chili. You can change up some ingredients to fit your taste. Here are a few ideas: - Use butternut squash instead of sweet potatoes for a different taste. - Swap black beans for kidney beans or pinto beans. - Add corn for sweetness and crunch. - Toss in some spinach or kale for extra greens. These swaps can keep your chili exciting and fresh. If you love heat, you can spice things up! Here’s how: - Add jalapeños or serrano peppers when cooking. - Mix in some cayenne pepper or hot sauce to the pot. - For a milder chili, skip the chili powder. Use smoked paprika instead. Adjust the spices to make the chili just right for you. After enjoying your sweet potato black bean chili, let it cool down. Transfer the chili to an airtight container. Store it in the fridge. It stays fresh for about 3 to 5 days. Ensure the lid is tight to keep the flavors locked in. You can freeze the chili for later. Pour it into freezer-safe containers. Leave some space at the top because it expands. It freezes well for up to 3 months. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Make sure it heats through to a safe temperature. Store the chili in the fridge within two hours of cooking. This helps keep bacteria away. If you notice any strange smells or colors, it’s best to toss it. Always label your containers with the date. This way, you know how long it’s been stored. Following these tips helps you enjoy your chili at its best! To adjust the spice level, start by adding chili powder. If you want more heat, add cayenne pepper or crushed red pepper flakes. Mix these in slowly, tasting as you go. This helps you find the right balance. For milder chili, use less chili powder or skip the spicy peppers. You can also serve with sour cream or yogurt. This cools down the heat. Yes, you can make this chili in a slow cooker. Just prepare the veggies as usual. Sauté the onion and bell pepper first, then add them to the slow cooker. Add all other ingredients, including sweet potatoes and black beans. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to mix well and gives a nice texture. You can use other beans in this recipe. Great options are pinto beans, kidney beans, or chickpeas. Just make sure to drain and rinse them as you do with black beans. Each bean brings a different flavor and texture. Experiment with what you have at home. It keeps the recipe fresh and exciting! In this blog post, I covered the key elements to create a great Sweet Potato Black Bean Chili. We looked at the ingredients, their measurements, and helpful substitutions. I shared step-by-step cooking instructions and tips for checking doneness. We also explored variations, storage tips, and common questions. You can easily adapt the recipe to suit your taste. With these insights, I hope you feel ready to cook a delicious and healthy meal. Enjoy your culinary journey!

Sweet Potato Black Bean Chili

Warm up with this delicious Sweet Potato Black Bean Chili that’s not only hearty but also packed with flavor! Made with sweet potatoes, black beans, and zesty spices, this easy recipe is perfect for a cozy dinner. Discover how to create this comforting dish that serves 4 to 6 in just 40 minutes. Click through to explore the full recipe and enjoy a bowl of this nutritious chili tonight!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (14 oz) diced tomatoes with green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), chopped

1 cup vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro for garnish

Avocado slices for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent.

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

      Add the diced sweet potatoes to the pot, followed by the chili powder, ground cumin, smoked paprika, and a pinch of salt and pepper. Stir to coat the sweet potatoes with the spices.

        Pour in the vegetable broth and the canned diced tomatoes with their juices. Stir well to combine.

          Bring the mixture to a simmer, cover, and cook for 25-30 minutes, or until the sweet potatoes are tender.

            Add the black beans to the pot and cook for an additional 5 minutes to heat through. Adjust seasoning with more salt, pepper, or spices if desired.

              Once everything is heated and well combined, remove from heat and let it sit for a few minutes before serving.

                Prep Time, Total Time, Servings: 15 min | 40 min | Serves 4-6

                  - Presentation Tips: Serve the chili in deep bowls, topped with fresh cilantro and avocado slices for a creamy finish. Optionally, accompany with crusty bread or tortilla chips on the side for dipping.