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To make Sweet Potato Black Bean Chili, you need the following items: - 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 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil You can make your chili even better with these garnishes: - Fresh cilantro - Avocado slices To cook this dish, you will need some basic kitchen tools: - A large pot - A cutting board - A knife - A stirring spoon - Measuring spoons and cups With these ingredients and tools, you can create a warm and tasty chili. Each item adds flavor and nutrition, making this dish not just good, but also healthy. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Sauté until the onion turns soft and clear, about 5 minutes. Next, toss in 1 diced red bell pepper and 1 diced green bell pepper. Cook these for about 3 to 4 minutes, until they soften. This mix makes a great base for your chili. Now, stir in 2 medium sweet potatoes that you have peeled and diced. Add 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Cook this mix for another minute. You want the spices to release their aroma and flavor. Once the base is ready, pour in 2 cups of vegetable broth and 1 can of diced tomatoes (with juices) into the pot. Bring this mixture to a boil. Once it boils, turn down the heat and let it simmer. Cover the pot and let it cook for about 25 to 30 minutes. Check to see if the sweet potatoes are tender. This step helps all the flavors blend well. After 25 minutes, add 1 can of black beans that you have drained and rinsed. Stir the chili well. You should taste and add salt and pepper to your liking. Let it simmer for another 5 to 10 minutes. If you like a thicker texture, mash a few sweet potato pieces against the side of the pot. Once the chili is done, it is time to serve. Ladle the hot chili into bowls. You can garnish with fresh cilantro if you like. Adding avocado slices on top can also give it a creamy touch. This dish is not only tasty but also healthy and filling. Enjoy your homemade sweet potato black bean chili! When picking sweet potatoes, look for firm ones. Avoid any that feel soft or have spots. The skin should be smooth and free of deep cuts. Choose medium-sized sweet potatoes for even cooking. Their color can range from orange to purple, so pick what you like best. To boost flavors in your chili, add fresh herbs like cilantro or parsley. A squeeze of lime juice adds a nice zing. You can also include a dash of hot sauce for extra heat. If you want a smoky taste, add more smoked paprika. For a sweet touch, consider a pinch of brown sugar. If you want less heat, skip the chili powder or use less. For a milder flavor, add more sweet potatoes or black beans. If you love spice, try adding jalapeños or cayenne pepper. Always taste your chili as it cooks. This way, you can adjust the spices to your liking. Pro Tips Use Fresh Ingredients: Fresh sweet potatoes and bell peppers will enhance the flavor and texture of your chili. Adjust Spice Level: Increase or decrease the chili powder based on your heat preference; you can also add diced jalapeños for an extra kick! Thicken the Chili: For a heartier chili, mash some of the sweet potatoes against the pot's side or add a tablespoon of tomato paste. Garnish Creatively: Consider adding toppings like sour cream, shredded cheese, or lime wedges to elevate the dish and add layers of flavor. {{image_2}} You can easily boost the veggie power in your sweet potato black bean chili. Try adding carrots or zucchini. Both add flavor and texture. You can also toss in corn for sweetness or spinach for greens. Just chop them up and throw them in during the cooking steps. This makes your chili even more colorful and healthy. If you want more protein, consider adding meat or tofu. Ground turkey or chicken works well. Cook it first, then mix it in with the veggies. For a meatless option, use tempeh or extra black beans. These options make the chili hearty and filling. You can also add quinoa for a protein boost. Spice blends can change the taste of your chili. If you like it hotter, add cayenne pepper or jalapeños. For a smokier flavor, try chipotle powder. You can also use taco seasoning as a fun twist. Experiment with different spices to find your perfect blend. After cooking, let the sweet potato black bean chili cool down. Once it cools, store it in an airtight container. It will stay fresh in the fridge for up to five days. Always label your container with the date. This helps you remember when you made it. To freeze your chili, use freezer-safe containers or bags. Make sure to leave some space at the top. Chili expands when frozen. It can last in the freezer for up to three months. When you’re ready to eat, just take it out and thaw it in the fridge overnight. Reheat your chili on the stove over medium heat. Stir occasionally until it's hot. You can also microwave it in a bowl. Heat it for one to two minutes, stirring halfway through. If it seems thick, add a splash of vegetable broth or water to loosen it up. Enjoy your warm, hearty meal! Yes, you can use other beans. Some great alternatives are kidney beans, pinto beans, or chickpeas. These beans add unique flavors and textures to the chili. Just remember to drain and rinse canned beans before adding them. Each type of bean will change the taste a bit, so feel free to experiment until you find your favorite mix. Absolutely! Sweet potato black bean chili is perfect for meal prep. You can make a big batch and store it in the fridge for up to four days. Just divide it into containers for easy lunches or dinners. It also freezes well. Store it in airtight containers, and it lasts up to three months in the freezer. When ready to eat, just reheat in the microwave or on the stove. To spice up your chili, add extra chili powder or cayenne pepper. You can also add fresh jalapeños or hot sauce for more heat. If you like smoky flavor, try adding chipotle peppers in adobo sauce. Start with a little and taste as you go. This way, you can find the perfect level of heat for your taste buds. This blog post covers everything you need for a great chili. We looked at the ingredients, from sweet potatoes to spice blends. I shared tips on cooking and served ideas, plus storage info. You can even tweak the chili with extra veggies or protein. Chili can be both simple and versatile. Now, you’re ready to make it your own. Enjoy cooking and savor every bite!

Sweet Potato Black Bean Chili

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

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 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional fresh cilantro, for garnish
  • optional avocado slices, for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
  • Add the diced red and green bell peppers to the pot and cook for an additional 3-4 minutes until softened.
  • Stir in the diced sweet potatoes, chili powder, cumin, and smoked paprika. Cook for another minute, allowing the spices to become fragrant.
  • Pour in the vegetable broth and diced tomatoes (with their juices). Bring the mixture to a boil, then reduce the heat to a simmer.
  • Cover the pot and let the chili simmer for about 25-30 minutes, or until the sweet potatoes are tender.
  • Add the black beans and stir well. Season with salt and pepper to taste. Let it simmer for another 5-10 minutes to heat through.
  • If desired, mash a few sweet potatoes against the side of the pot for a thicker texture.
  • Serve the chili hot, garnished with fresh cilantro and avocado slices if using.

Notes

Optional toppings include fresh cilantro and avocado slices.
Keyword black bean, chili, sweet potato, vegetarian