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To make sweet potato black bean chili, you need: - 2 large sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes (preferably fire-roasted) - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper (red or green), chopped - 2 cups vegetable broth - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste These ingredients give the chili its rich and hearty flavor. Sweet potatoes add a nice sweetness, while black beans add protein and texture. You can top your chili with: - Fresh cilantro, chopped - Avocado slices These garnishes not only look good but also add fresh taste and creaminess. If you don't have some ingredients, try these swaps: - Use butternut squash instead of sweet potatoes for a twist. - Swap black beans for kidney beans if you prefer. - Use chicken or beef broth instead of vegetable broth for more flavor. These substitutions help you customize the chili to your taste or what you have on hand. {{ingredient_image_1}} - Start by peeling and dicing 2 large sweet potatoes. - Chop 1 medium onion and 1 bell pepper. - Mince 3 cloves of garlic. - Rinse and drain 1 can (15 oz) black beans. - Open 1 can (14 oz) diced tomatoes, preferably fire-roasted. - Measure 2 tablespoons olive oil and 2 cups vegetable broth. - Gather your spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. - Set out salt and pepper to taste. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add the chopped onion. Sauté until it looks translucent, about 5 minutes. 3. Mix in the minced garlic and chopped bell pepper. Cook for 2-3 minutes. 4. Now, stir in the diced sweet potatoes. Cook for 5 more minutes to start softening them. 5. Sprinkle in 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon smoked paprika. Stir well to coat the veggies. 6. Pour in the 2 cups vegetable broth and the diced tomatoes with juice. Bring this to a simmer. 7. Lower the heat and cover the pot. Let it simmer for 20-25 minutes until the sweet potatoes are tender. 8. Finally, stir in the black beans. Simmer for an extra 5-10 minutes to heat through. Adjust seasoning if needed. Serve your chili hot. Top it with fresh chopped cilantro and slices of avocado. This adds flavor and creaminess. You can also serve it with crusty bread or rice for a hearty meal. Enjoy every warming spoonful! To boost the flavor, add a splash of lime juice. Lime brightens the chili's taste. You can also toss in some corn for sweetness and crunch. A few dashes of hot sauce can add heat, too. If you love herbs, fresh oregano or thyme works well. Try adding a bit of cocoa powder for depth. It sounds odd, but it adds a rich note. One common mistake is overcooking the sweet potatoes. You want them tender, not mushy. Another issue is not seasoning enough. Taste as you cook. Adjust the salt and pepper when needed. If your chili seems bland, it likely needs more spices. Don't skip the sauté step; it adds depth to the flavor. Lastly, avoid using low-quality canned tomatoes. Fire-roasted tomatoes add a smoky flavor that elevates the dish. Use a large pot for this chili. A heavy-bottomed pot helps distribute heat evenly. A wooden spoon is great for stirring without scratching your pot. A sharp knife makes chopping the veggies easier. If you have an immersion blender, it can help blend the chili for a creamier texture. A ladle makes serving simple. Don’t forget measuring spoons for accurate spice amounts! Pro Tips Choose the Right Sweet Potatoes: Look for firm sweet potatoes with smooth skin; avoid any with soft spots or blemishes for the best flavor and texture. Enhance the Flavor: For added depth, consider incorporating a splash of lime juice or a dash of hot sauce before serving to brighten the dish. Make it Vegan-Friendly: Ensure your vegetable broth is certified vegan to keep the recipe completely plant-based and suitable for all dietary preferences. Customize Your Toppings: Experiment with different toppings like shredded cheese, sour cream, or jalapeños to suit your taste and add extra texture. {{image_2}} You can boost the taste of your chili with fun add-ins. Here are some ideas: - Corn: Add a cup of sweet corn for a pop of sweetness. - Zucchini: Chop up zucchini and mix it in for extra veggies. - Spinach: Toss in fresh spinach right before serving for a healthy twist. - Lime juice: Squeeze lime juice for a zesty kick. - Chopped jalapeños: If you like heat, add these for spice. These add-ins will keep your chili exciting and full of flavor. If you want to switch up the spice, try different blends. Here are two options: - Taco seasoning: Use a tablespoon instead of chili powder for a Mexican flair. - Cajun seasoning: This brings a bold taste, perfect for a unique chili twist. Experimenting with spices can change the whole vibe of your dish. This chili is already vegan and gluten-free, but here are a few tips to keep it that way: - Check labels: Ensure your vegetable broth is gluten-free. - Use homemade broth: This ensures no hidden gluten. You can also add some quinoa for protein. It helps make the meal more filling while staying true to vegan and gluten-free standards. Enjoy the many ways to make this dish your own! After you make Sweet Potato Black Bean Chili, let it cool first. Then, place it in an airtight container. This helps keep your chili fresh. Store it in the fridge for up to five days. Always use a clean spoon to serve it. This prevents any bacteria from growing. If you want to freeze your chili, use freezer-safe containers. Leave some space at the top for expansion. The chili can last up to three months in the freezer. To reheat, thaw it in the fridge overnight. Heat it on the stove or in the microwave until hot. Stir it well to ensure even heating. Leftovers of Sweet Potato Black Bean Chili can be safe for a few days. If stored correctly, they can last five days in the fridge. If you freeze it, the taste and texture stay good for three months. Always check for any off smells or colors before eating. If it looks or smells strange, it’s best to throw it away. Yes, you can make this chili in a slow cooker. Start by sautéing the onion, garlic, and bell pepper in a pan. Then, add all the ingredients to the slow cooker. Mix well, cover, and cook on low for 6-8 hours. The sweet potatoes will become tender, and the flavors will blend nicely. You can serve this chili with many tasty options. Here are some ideas: - Cornbread for a sweet, soft bite - Tortilla chips for a crunchy contrast - Rice or quinoa for a filling side - A simple salad for freshness These pairings will enhance your meal and make it more satisfying. Yes, this recipe is great for meal prep. You can make a big batch and store it in the fridge. Just divide the chili into containers. It stays good for 3-4 days in the fridge. You can also freeze it for up to three months. This way, you have an easy meal ready when needed. To make your chili spicier, try these tips: - Add more chili powder or cayenne pepper. - Include diced jalapeños or serrano peppers. - Stir in hot sauce while cooking. These options will give your chili a nice kick without overwhelming the other flavors. Enjoy the heat! This blog post covered the key ingredients and cooking steps for making sweet potato black bean chili. I shared tips for flavor, common mistakes, and different variations you can try. You can also store leftovers properly and learn how to serve this dish well. In short, making chili can be fun and easy. Experiment with flavors and enjoy your meals!

Sweet Potato Black Bean Chili

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 large sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can diced tomatoes (preferably fire-roasted) (14 oz)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper chopped (red or green)
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for topping avocado slices

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and chopped bell pepper to the pot, cooking for another 2-3 minutes until fragrant.
  • Stir in the diced sweet potatoes, and cook for 5 more minutes, allowing them to begin softening.
  • Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the vegetables with the spices.
  • Pour in the vegetable broth and diced tomatoes (with their juice), and bring the mixture to a simmer.
  • Reduce the heat to low, cover the pot, and let simmer for 20-25 minutes or until the sweet potatoes are tender.
  • Stir in the black beans and simmer for another 5-10 minutes to heat through. Adjust seasoning with more salt or pepper if needed.
  • Serve hot, topped with fresh cilantro and avocado slices for added creaminess.

Notes

Top with fresh cilantro and avocado slices for added creaminess.
Keyword black bean, chili, sweet potato, vegetarian