Sweet Potato Black Bean Chili

$- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes (with juices) - 1 onion, diced - 3 cloves garlic, minced - 2 cups vegetable broth - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon cayenne pepper (optional, for heat) - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh cilantro, for garnish - Avocado slices, for topping (optional) - Lime wedges, for serving Sweet Potato Black Bean Chili is packed with nutrients. Each serving offers: - Calories: About 250 - Protein: 10 grams - Carbohydrates: 45 grams - Fiber: 12 grams - Fat: 5 grams This chili provides vitamins A and C from sweet potatoes and peppers. The black beans add protein and fiber, making it a filling meal. You can adjust this recipe to fit your needs. Some options include: - Use quinoa instead of black beans for a grain boost. - Swap sweet potatoes for butternut squash for a different flavor. - Use low-sodium vegetable broth to reduce salt intake. - For a vegan version, ensure your broth is plant-based. - Replace olive oil with avocado oil for a different taste. Feel free to mix and match these options to make this chili your own! {{ingredient_image_1}} Start by gathering all your ingredients. You'll need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes (with juices) - 1 onion, diced - 3 cloves garlic, minced - 2 cups vegetable broth - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon cayenne pepper (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish - Avocado slices (optional) - Lime wedges for serving Make sure your sweet potatoes are diced evenly. This helps them cook at the same time. Dice the onion and bell peppers small for a nice texture in the chili. 1. In a large pot, heat olive oil over medium heat. 2. Add the diced onion and sauté for about five minutes until it becomes soft and clear. 3. Stir in minced garlic and cook for one to two minutes until you smell it. 4. Add the diced red and green bell peppers, cooking for another three to four minutes until they start to soften. 5. Next, stir in the diced sweet potatoes, ground cumin, smoked paprika, chili powder, and cayenne pepper if you like heat. Cook for two to three minutes to let the spices mix well. 6. Pour in the canned diced tomatoes with juices and vegetable broth. Bring this to a boil, then lower the heat. 7. Cover the pot and let it simmer for 25 to 30 minutes. Check the sweet potatoes to see if they are soft. 8. Once the sweet potatoes are cooked through, stir in the black beans. Cook for another five minutes to warm them up. 9. Season with salt and pepper. If you want more spice, feel free to add more cayenne or chili powder. To check if your sweet potatoes are done, use a fork. It should easily pierce the sweet potatoes. If not, let them cook a bit longer. Remember, the sweet potatoes should be soft but not mushy. You want each bite to have some texture. Enjoy your chili hot, topped with fresh cilantro and avocado slices, with lime wedges on the side for a bright touch. To make your sweet potato black bean chili even better, try these tips. First, use fresh herbs like cilantro. They add a bright taste. Consider adding a splash of lime juice. It gives a nice zing. You can also roast your sweet potatoes before adding them. This brings out their natural sweetness. For a smoky flavor, try adding a bit more smoked paprika. If you love heat, add more cayenne pepper or fresh jalapeños. Storing leftover chili is easy. Let it cool to room temperature. Then, place it in an airtight container. You can keep it in the fridge for up to five days. If you want to store it longer, freeze it. Use freezer-safe bags or containers. Label them with the date. This way, you can enjoy it later. Reheating chili is simple. If it’s in the fridge, use the stove or microwave. For the stove, pour the chili into a pot. Heat it over medium heat and stir often. For the microwave, place it in a microwave-safe bowl. Cover it with a lid or paper towel. Heat it in short bursts, stirring in between. If it’s frozen, let it thaw in the fridge overnight. Then, follow the same reheating steps. Enjoy your warm, comforting chili! Pro Tips Use Fresh Herbs: Fresh cilantro adds a vibrant flavor to the chili. Consider using it as a garnish right before serving for maximum freshness. Adjust the Heat: If you prefer a spicier chili, increase the cayenne pepper or add a dash of hot sauce to taste. Start with a little and add more until you reach your desired heat level. Sweet Potato Alternatives: For a different twist, try using butternut squash or pumpkin in place of sweet potatoes. They will add a unique flavor and texture to the chili. Make it Ahead: This chili tastes even better the next day! Prepare it in advance and store it in the fridge to allow the flavors to meld together. {{image_2}} You can easily boost the protein in your chili. Tofu or tempeh works well. For tofu, use firm or extra firm. Press it to remove extra water. Dice it into small cubes and add it with the sweet potatoes. Tempeh adds a nutty flavor. Crumble it into the pot when you add the beans. Both options make the dish heartier. Sweet potatoes and black beans are great, but feel free to change things up. You can add corn for a sweet crunch. Zucchini or carrots also add nice texture and flavor. Try spinach or kale for a green boost. These veggies cook well and add nutrition. Mix and match to find your favorite combo. You can adjust the spice level to fit your taste. If you like it mild, skip the cayenne pepper. You can also reduce the chili powder to keep it light. For heat lovers, add more cayenne or some chopped jalapeños. You can also toss in a dash of hot sauce at the end. Adjust the spices as you go for the perfect kick. Sweet potato black bean chili pairs well with simple sides. I love serving it with: - Cornbread: This adds a nice, sweet touch. - Rice: White or brown rice soaks up the chili's flavor. - Tortilla Chips: Crunchy chips bring a fun texture. - Green Salad: A fresh salad adds a crisp contrast. These sides make the meal more filling and enjoyable. Toppings can change the whole dish. Here are my favorites: - Avocado slices: Creamy and rich, they balance the spice. - Fresh cilantro: This adds a burst of freshness. - Lime wedges: A squeeze of lime gives a zesty kick. - Sour cream or yogurt: A dollop cools the heat. Feel free to mix and match these options to suit your taste. The right drink can enhance your meal. For sweet potato black bean chili, consider: - Light beer: A crisp lager complements the flavors well. - Sparkling water: This cleanses your palate between bites. - Red wine: A medium-bodied red matches the dish's richness. - Iced tea: Unsweetened tea is refreshing and balances the spice. Choose a drink that you enjoy, and it will elevate your dining experience. Yes, you can freeze this chili. Just let it cool first. Then, pour it into freezer-safe bags or containers. Make sure to leave some space for the chili to expand. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Then, heat it on the stove or in the microwave until hot. You can serve this chili with many sides. Here are some great options: - Cornbread: This pairs well and adds a sweet touch. - Rice: Both white and brown rice work nicely. - Tortilla chips: They add a fun crunch. - Salad: A fresh salad can balance the meal. - Avocado: Slices or guacamole add creaminess. To add heat, you have a few easy options: - Cayenne pepper: You can add more than the recipe calls for. - Hot sauce: Stir in your favorite hot sauce while cooking. - Jalapeños: Fresh or pickled jalapeños boost the spice level. - Chili flakes: These can be sprinkled in for an extra kick. Feel free to mix and match these ideas to find your perfect spice level! This blog post covered key aspects of making Sweet Potato Black Bean Chili. We listed ingredients, shared cooking steps, and offered storage tips. We also explored variations, like proteins and spice levels, and suggested sides and toppings. In closing, enjoy this hearty dish that's flexible and easy to make. Dive into your kitchen and create a bowl of chili that suits your taste!$

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a comforting meal.

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Prep Time 15

Cook Time 35

Total Time 50

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 (15 oz) diced tomatoes (with juices)
1 onion diced
3 cloves garlic, minced
2 cups vegetable broth
1 red bell pepper diced
1 green bell pepper diced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
0.5 teaspoon cayenne pepper (optional, for heat)
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh cilantro
for topping (optional) avocado slices
for serving lime wedges

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced red and green bell peppers to the pot and sauté for another 3-4 minutes until they begin to soften.
Stir in the diced sweet potatoes, ground cumin, smoked paprika, chili powder, and cayenne pepper (if using). Cook for 2-3 minutes to let the spices bloom.
Pour the canned diced tomatoes (with juices) and vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let the chili simmer for 25-30 minutes, or until the sweet potatoes are tender.
Once the sweet potatoes are cooked through, stir in the black beans and cook for another 5 minutes to heat them through.
Season the chili with salt and pepper to taste. If desired, adjust the spices for more heat or flavor.
Serve hot, garnished with fresh cilantro and avocado slices, with lime wedges on the side for a zesty kick.

Notes

Adjust spices to taste for desired heat.

Keyword black bean, chili, sweet potato, vegetarian