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To make Vegan Sweet Potato Black Bean Chili, gather the following ingredients: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes (with juices) - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1/2 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (adjust for heat preference) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, for garnish - Avocado slices, for serving Each ingredient has a role. The sweet potatoes add a creamy texture. Black beans bring protein and heartiness. Diced tomatoes create a rich base. Onion and garlic give depth and aroma. Bell pepper adds sweetness and color. Vegetable broth enhances the flavor and keeps it vegan. Spices are key. Chili powder brings warmth. Cumin adds earthiness. Smoked paprika gives a subtle smokiness. Cayenne pepper can boost the heat. Salt and pepper balance the flavors. Lastly, garnishes like cilantro and avocado make the dish pop. They add freshness and creaminess. You can find the full recipe in our main article. Enjoy this hearty chili! 1. Sautéing the base ingredients Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and diced bell pepper. Sauté them for about 5 to 7 minutes. You want them soft and fragrant. This step builds a great base for your chili. 2. Adding sweet potatoes and spices Next, stir in the minced garlic and let it cook for 1 to 2 minutes. Then, toss in the diced sweet potatoes. Add chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well to coat the sweet potatoes in spices. This will give your chili a nice, warm flavor. 3. Incorporating the liquids Now, pour in the vegetable broth and the can of diced tomatoes, juices included. Also, add the rinsed black beans. Stir everything together and bring it to a gentle simmer. This is where the magic begins! 4. Simmering the chili Cover the pot and let it cook for about 25 to 30 minutes. Stir occasionally. The sweet potatoes should become tender. This simmering time helps all the flavors blend together beautifully. 5. Adjusting seasonings After simmering, taste your chili. Add more salt, pepper, or chili powder if you want more flavor. This step allows you to make the chili just right for your taste. 6. Serving suggestions Once the chili is ready, remove it from heat. Let it sit for a few minutes before serving. Serve hot, and top it with fresh cilantro and avocado slices. These garnishes add a nice touch and extra flavor. For a complete guide, check out the Full Recipe. To make the best Vegan Sweet Potato Black Bean Chili, start by enhancing the flavor. Use fresh spices. Toasting the spices in olive oil brings out their taste. This simple step adds depth. The simmering time is crucial. Let the chili cook slowly. This helps the flavors blend well. Aim for at least 25-30 minutes. Stir occasionally to prevent sticking. For the right texture, check the sweet potatoes. They should be tender but not mushy. If they break down too much, the chili may become too thick. You can switch up the beans. Try kidney beans or pinto beans for a different taste. Each type brings its own flavors and textures. Feel free to add other vegetables too. Corn, zucchini, or carrots can work well. They add sweetness and color to your dish. For gluten-free options, ensure your broth is gluten-free. Most vegetable broths are safe. Always check the label to be sure. For the full recipe, you can refer to the provided recipe details. {{image_2}} You can change the taste of your Vegan Sweet Potato Black Bean Chili in many ways. - Adding more spices for heat: If you like spice, add a bit more cayenne pepper or try some chopped jalapeños. This will give your chili a nice kick. - Incorporating herbs for freshness: Fresh herbs like cilantro or parsley can brighten the dish. Add them at the end for the best flavor. - Making it creamier: Want a creamier texture? Stir in some coconut milk or cashew cream before serving. This adds richness and smoothness. You can also adjust the chili to meet different dietary needs. - Low-carb variations: For a low-carb dish, swap sweet potatoes for cauliflower. It still tastes great, and it cuts down on carbs. - Whole30 or paleo adjustments: To make it Whole30 compliant, ensure all ingredients are Whole30 approved. This means no added sugar or grains. You can still enjoy the flavors without losing the spirit of the dish. For the full recipe, check out the details above. Enjoy experimenting with these variations! To keep your Vegan Sweet Potato Black Bean Chili fresh, store it in an airtight container. Place it in the fridge for up to five days. If you want to save it longer, freezing is a great option. Divide the chili into portions and use freezer-safe bags or containers. It can last for up to three months in the freezer. Just remember to label them with the date! When ready to enjoy your leftovers, reheat the chili gently. You can use the microwave or a pot on the stove. For the microwave, place the chili in a bowl and cover it. Heat it for one to two minutes, stirring halfway through. On the stove, warm it over low heat, stirring occasionally. This helps keep the flavor and texture perfect. If it looks too thick, add a splash of vegetable broth or water to thin it out. Can I make this chili in advance? Yes, you can make Vegan Sweet Potato Black Bean Chili in advance. It tastes even better the next day. Store it in the fridge for up to five days. Just heat it up when you are ready to serve. Is it possible to use fresh beans? You can use fresh beans, but they require cooking first. Soak them overnight for the best results. This adds time but can enhance flavor. How to adjust the spiciness level? To adjust the spiciness, add more cayenne pepper for heat. Alternatively, you can add a pinch of sugar to balance out the spice. What to serve with Vegan Sweet Potato Black Bean Chili? This chili pairs well with rice, bread, or tortilla chips. You can also top it with avocado slices or fresh cilantro for added flavor. Overview of calorie content This chili has about 300 calories per serving. It's a filling dish with lots of nutrients. Breakdown of macronutrients - Carbohydrates: 50g - Protein: 12g - Fat: 9g Health benefits of key ingredients Sweet potatoes offer vitamins A and C. Black beans provide protein and fiber. Together, they create a hearty meal that supports your health. For the full recipe, check out the recipe section above. This blog post guided you through making Vegan Sweet Potato Black Bean Chili. We covered key ingredients, simple cooking steps, and useful tips. You learned about variations and how to store and reheat leftovers. Enjoy making this chili your own. The flavors and nutrients are sure to please. Simple changes let you make it fit your needs. Dive into cooking with these steps, and enjoy the tasty results. You have all the tools now to create a delicious dish!

Vegan Sweet Potato Black Bean Chili

Warm up with a delicious bowl of Sweet Potato & Black Bean Chili! This hearty recipe combines sweet potatoes, black beans, and flavorful spices to create a comforting dish perfect for any occasion. Ready in just 45 minutes, it's easy to make and packed with nutrition. Don't miss out on the chance to impress your family and friends!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (15 oz) diced tomatoes (with juices)

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (any color), diced

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, for garnish

Avocado slices, for serving

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, sautéing until they are softened, about 5-7 minutes.

    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, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to coat the sweet potatoes with the spices.

        Pour in the vegetable broth, diced tomatoes (including juices), and black beans. Stir everything together and bring to a gentle simmer.

          Cover the pot and let it cook for about 25-30 minutes, or until the sweet potatoes are tender, stirring occasionally.

            Taste and adjust the seasoning as needed, adding more salt, pepper, or chili powder for extra flavor.

              Once the chili is cooked to your liking, remove it from heat and let it sit for a few minutes before serving.

                Serve hot, garnished with fresh cilantro and avocado slices on top.

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