Sweet Potato Black Bean Chili

$- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes (with juice) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 2 cups vegetable broth - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) If you want to switch things up, I have some great ideas. You can use butternut squash instead of sweet potatoes. It adds a nice touch. If black beans are not your thing, kidney beans work well too. For the diced tomatoes, you can try crushed tomatoes or even fresh tomatoes. Don't have vegetable broth? Chicken broth can be a great swap. You can also use any type of onion. Yellow, white, or even green onions can fit in perfectly. Sweet potatoes are full of vitamins and fiber. They help keep you full and provide energy. Black beans are a great source of protein. They also have fiber, which is good for digestion. Tomatoes add antioxidants and vitamins. They help with heart health. Bell peppers bring vitamin C, which boosts your immune system. Garlic may help lower blood pressure and improve heart health too. This dish is not just yummy; it is packed with good stuff! {{ingredient_image_1}} To start, gather your ingredients. You will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes (with juice) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 2 cups vegetable broth - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) Now, peel and dice the sweet potatoes. Chop the onion and bell pepper. Mince the garlic. Rinse the black beans. These steps are simple but key to a great chili. In a large pot, heat olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté these for about five minutes. You want the veggies to soften and smell great. Next, stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Cook this for another five minutes. This is where the flavors get really nice. Now pour in the vegetable broth and diced tomatoes with their juice. Bring this mixture to a boil. Once it boils, reduce the heat to a simmer, cover, and cook for 20 minutes. The sweet potatoes should be tender at this point. After 20 minutes, add the drained black beans to the pot. Stir well and let it simmer for five more minutes. This will heat the beans through. Always taste your chili now. Adjust the seasoning with more salt or pepper if needed. When ready to serve, dish out the chili into bowls. Garnish each bowl with fresh cilantro and avocado slices. These toppings add color and flavor. Enjoy your hearty and healthy sweet potato black bean chili hot! To boost the flavor of your Sweet Potato Black Bean Chili, try these tips: - Add Fresh Herbs: Toss in fresh cilantro or parsley at the end. This adds a bright taste. - Use Fresh Spices: Fresh spices give more flavor. Buy whole spices and grind them at home. - Include Citrus: A squeeze of lime juice brightens the dish. It adds a nice zing. - Experiment with Heat: If you like spice, add cayenne pepper or jalapeño. This will kick it up a notch. Here are some common mistakes to watch out for: - Not Sautéing Enough: Make sure to cook the onions and peppers well. This builds a flavorful base. - Ignoring Seasoning: Don’t skip salt and pepper. Taste as you go and adjust for the best flavor. - Overcooking Sweet Potatoes: You want them tender, not mushy. Keep an eye on the cooking time. - Skipping the Garnish: Don't forget cilantro and avocado. They add flavor and look great on top. For a delightful chili experience, try these serving ideas: - Serve with Cornbread: Cornbread pairs perfectly with chili. It soaks up all the juices. - Top with Cheese: Add shredded cheese for extra creaminess. It melts beautifully. - Offer Toppings: Set out toppings like sour cream, jalapeños, or green onions. Everyone can customize their bowl. - Pair with Rice: Serving over rice makes it hearty. This adds extra texture and flavor. Pro Tips Use Fresh Ingredients: Fresh sweet potatoes and vegetables will enhance the flavor and texture of your chili. Adjust the Spice Level: If you prefer a spicier chili, add diced jalapeños or a pinch of cayenne pepper. Let it Rest: Allowing the chili to sit for a while after cooking can help the flavors meld together even better. Make it Ahead: This chili tastes even better the next day, making it a great make-ahead meal for busy weeks. {{image_2}} You can easily add protein to your sweet potato black bean chili. Try adding cooked chicken or turkey for a meaty touch. If you prefer plant-based options, use quinoa or tofu. Both choices add texture and nutrition. If you want a heartier dish, beef or pork works too. Just cook the meat before adding it to the chili pot. Adjusting the spice level can change the whole dish. If you like it hot, add chopped jalapeños or a dash of cayenne pepper. For a milder flavor, reduce the chili powder. You can also use smoked paprika for a deeper taste without extra heat. Always taste as you go to find your perfect balance. Feel free to mix in other vegetables for more depth. Corn adds sweetness and crunch. Zucchini or carrots can boost nutrition and color. You could even use spinach or kale for a healthy green twist. Just chop them small and add them when you stir in the sweet potatoes. This keeps your chili vibrant and exciting. To store your sweet potato black bean chili, let it cool first. Once cool, transfer the chili to an airtight container. Make sure to seal it tightly to keep it fresh. Store the chili in the fridge for up to five days. If you want to keep it longer, freezing is a great option. When you’re ready to enjoy your chili again, you can reheat it easily. Pour the desired amount into a pot. Heat it over medium heat, stirring often. You can also use a microwave-safe bowl. Heat it in the microwave for about 2-3 minutes. Stir halfway through to ensure even heating. Make sure it’s hot all the way through before serving. Freezing chili is simple and effective. Use freezer-safe containers or resealable bags. Leave some space at the top, as the chili will expand when frozen. Label the containers with the date. Your chili can last in the freezer for up to three months. When you’re ready to eat it, thaw it overnight in the fridge before reheating. Enjoy the flavor of your chili even after a few months! You can serve this chili with many tasty sides. I love to pair it with warm cornbread. The sweet and savory flavors match well. You can also serve it with a fresh salad. A simple green salad with lemon dressing works great. Another good choice is tortilla chips for some crunch. Sour cream or Greek yogurt adds creaminess. Avocado slices also make a nice topping. They add a rich flavor that you will enjoy. Yes, you can make this chili in a slow cooker! To do this, sauté the onion, bell pepper, and garlic first. Then, add them to your slow cooker. Next, add the sweet potatoes, black beans, tomatoes, and spices. Pour in the vegetable broth and stir. Cook it on low for 6 to 8 hours. If you are short on time, you can set it on high for 3 to 4 hours. This method allows the flavors to blend beautifully. Sweet potato black bean chili can last in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. When reheating, heat it on the stove or in the microwave. Stir it well to ensure even heating. If you notice any off smells or strange colors, it’s best to throw it away. Always trust your senses! This blog post covered the key ingredients needed for a great chili, plus how to prepare, cook, and serve it. I shared tips to boost flavor and avoid mistakes. We also explored variations for protein, spice, and veggies to fit your taste. Lastly, I provided storage info and answered common questions to keep your chili fresh. With these insights, you can make a delicious chili that everyone will love. Enjoy your cooking, and remember to have fun while creating!$

Sweet Potato Black Bean Chili

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 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes (with juice)
1 medium onion, finely chopped
2 cloves garlic, minced
1 bell pepper (red or green), diced
2 cups vegetable broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
to taste fresh cilantro, chopped (for garnish)
to taste avocado slices (for serving)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.
Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Cook for another 5 minutes, allowing the spices to mingle with the vegetables.
Pour in the vegetable broth and diced tomatoes (with their juice) to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover, and cook for 20 minutes or until the sweet potatoes are tender.
Add the drained black beans to the pot and stir well. Simmer for an additional 5 minutes to heat the beans through.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the chili hot, garnished with fresh cilantro and slices of avocado on top.

Notes

Serve with avocado slices for added creaminess.

Keyword black bean, chili, sweet potato, vegetarian