Spicy Sweet Potato Black Bean Chili

$- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 2 cups vegetable broth - 1 can (14 oz) diced tomatoes with green chilies - 1 onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 2 teaspoons ground cumin - 2 teaspoons chili powder - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro - Avocado slices - Lime wedges Gathering these ingredients sets you up for a tasty chili. The sweet potatoes bring a creamy texture. Black beans give protein and fiber. Vegetable broth adds depth and flavor. Diced tomatoes with green chilies pack a punch. Onion and garlic enhance the overall taste. Red bell pepper adds a sweet crunch. Spices like cumin and chili powder make it warm. For garnishes, fresh cilantro brightens each bowl. Avocado slices add creaminess. Lime wedges give a zesty kick. You can mix and match these ingredients based on what you have. This chili is easy to make and packed with flavor! {{ingredient_image_1}} 1. Start by peeling and dicing the sweet potatoes. Aim for small, even cubes for quick cooking. 2. Dice the onion and red bell pepper. Mince the garlic cloves. 3. Heat one tablespoon of olive oil in a large pot over medium heat. 4. Once hot, add the diced onion to the pot. Sauté for about 3-4 minutes until it turns soft. 5. Add the minced garlic and diced red bell pepper. Cook for another 2 minutes until fragrant. 1. Next, add the diced sweet potatoes to the pot. Stir well to mix everything together. 2. Pour in 2 cups of vegetable broth and add one can of diced tomatoes with their juice. 3. Rinse and drain one can of black beans. Stir them into the pot as well. 4. Season the chili with 2 teaspoons of ground cumin, 2 teaspoons of chili powder, 1 teaspoon of smoked paprika, salt, and pepper to taste. 5. Mix well to combine all the flavors. 6. Bring the mixture to a boil. Then, reduce the heat to a simmer. 7. Cover the pot and cook for about 25-30 minutes. Check often until the sweet potatoes are tender. 1. Taste the chili and adjust seasoning as needed. 2. If you want a thicker chili, mash some sweet potato pieces against the pot's side using a fork. 3. Once ready, remove from heat and let it sit for a few minutes. 4. Serve the chili in bowls. Top with fresh cilantro, avocado slices, and a squeeze of lime for added flavor. 5. Enjoy with warm tortilla chips or crusty bread for a complete meal. How to customize the spice level You can adjust the heat in your chili easily. For mild chili, use less chili powder. Add more if you prefer a spicy kick. You can also use fresh jalapeños for heat. Just slice them thin and add them while cooking. If you want to cool it down, add a dollop of sour cream or yogurt when serving. Best herbs to add for freshness Adding fresh herbs can elevate your chili. Cilantro is a great choice for a bright flavor. You can also try fresh parsley or green onions. Add these herbs right before serving for the best taste. Tips for checking sweet potato doneness To check if your sweet potatoes are done, use a fork. If it goes in easily, they are ready. If they are still firm, let them cook a bit longer. Stir the chili occasionally to ensure even cooking. Techniques for a thicker chili If you want a thicker chili, there are simple tricks. One way is to mash some sweet potato against the pot with a fork. You can also let it simmer longer without a lid. This helps the liquid reduce and thicken the chili. Suggested side dishes This chili pairs well with many sides. Cornbread is a classic choice. You can also serve it with tortilla chips or a fresh salad. These sides add texture and balance to the meal. Best beverages to complement the chili A cool drink goes great with spicy chili. Try iced tea, lemonade, or a light beer. These drinks can refresh your palate and enhance the meal. Pro Tips Perfect Sweet Potatoes: To ensure your sweet potatoes cook evenly, make sure they are all cut into similar-sized cubes. Spice Adjustment: If you prefer a milder chili, reduce the amount of chili powder or use a mild variety of diced tomatoes. Make it Heartier: Add more protein by incorporating cooked quinoa or lentils along with the black beans for added texture. Storage Tips: This chili can be stored in the fridge for up to 5 days or frozen for up to 3 months, making it perfect for meal prep! {{image_2}} You can easily make this chili fit many diets. For a vegan or vegetarian option, you already have a great base. The sweet potatoes and black beans are hearty and filling. Just make sure to use vegetable broth, like the recipe suggests. This will keep your dish plant-based and delicious. If you need a gluten-free option, this chili shines. All the main ingredients are naturally gluten-free. Just check that your vegetable broth has no added gluten. This chili is perfect for everyone. If you want to try other beans, go for it. Kidney beans or pinto beans make great substitutes. They add different textures but still taste good. You can also mix beans for added fun. Want to switch up the veggies? You can use zucchini, corn, or carrots. Just chop them up and add them to the pot. Each swap adds its own unique flavor and color. To boost the flavor, add different spices or sauces. For more heat, toss in cayenne pepper or jalapeños. If you love a smoky taste, try adding chipotle sauce. You can also explore regional chili styles. For a Tex-Mex twist, add some cumin and oregano. For a more Caribbean flair, include coconut milk and lime juice. Each change can turn this chili into a new dish. To store leftover chili, let it cool first. Once cool, transfer it to an airtight container. This helps keep the chili fresh and safe. You can store it in the fridge for about 4 to 5 days. Make sure to label the container with the date you made it. Freezing chili is easy. Use a freezer-safe container or freezer bags for storage. Leave some space at the top of the container, as the chili will expand when it freezes. You can freeze it for up to 3 months. When you are ready to eat it, move the chili to the fridge to thaw overnight. Then, reheat it on the stove or in the microwave until hot. Chili is great for meal prep. You can portion it out for quick lunches or dinners. Serve it with rice, quinoa, or corn tortillas for variety. You can also top it with fresh cilantro, avocado slices, or lime for extra flavor. This makes for a tasty meal throughout the week. Can I use canned sweet potatoes instead of fresh? You can use canned sweet potatoes, but fresh tastes better. Canned sweet potatoes are softer and may change the chili's texture. If you use them, reduce cooking time. How do I make this chili spicier? To spice up your chili, add diced jalapeños or cayenne pepper. You can also use hot chili powder instead of regular. Taste as you go to find the heat you like. What can I serve with Sweet Potato Black Bean Chili? This chili pairs well with warm tortilla chips or crusty bread. You can also serve it with a side salad or over rice for a heartier meal. How long does this recipe take to make? The total time for this recipe is about 40 minutes. You’ll spend 10 minutes prepping and 30 minutes cooking. It's quick, so you can enjoy it on busy nights. How many calories are in Sweet Potato Black Bean Chili? One serving of this chili has about 250 calories. The exact count may vary based on your ingredients. Is this dish high in protein or fiber? Yes, this dish is high in both protein and fiber. Black beans provide great protein, while sweet potatoes add fiber. One serving offers a healthy boost to your diet. Sweet Potato Black Bean Chili is easy to make and packed with flavor. We covered main ingredients like sweet potatoes and black beans, along with tips to enhance flavors. You can adjust spice levels and try various ingredient swaps. It’s versatile and perfect for meal prep. Store it right, whether in the fridge or freezer, for later enjoyment. This chili fits any diet, making it a great addition to your meals. Enjoy creating this tasty dish that will delight your taste buds.$

Spicy Sweet Potato Black Bean Chili

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

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Prep Time 10

Cook Time 30

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
2 cups vegetable broth
1 can (14 oz) diced tomatoes with green chilies
1 medium onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1 tablespoon olive oil
to taste salt and pepper
for garnish fresh cilantro
for serving avocado slices (optional)
for serving lime wedges (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft.
Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until fragrant.
Add the diced sweet potatoes to the pot and stir to combine with the onion and pepper mixture.
Pour in the vegetable broth along with the can of diced tomatoes (including their juice). Stir in the black beans.
Season the chili with cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 25-30 minutes, or until the sweet potatoes are tender.
Taste and adjust seasoning if necessary. If you prefer a thicker chili, mash some of the sweet potatoes against the side of the pot with a fork.
Once cooked, remove from heat and let the chili sit for a few minutes before serving.

Notes

Ladle the chili into bowls and top with fresh cilantro, avocado slices, and a squeeze of lime for an extra burst of flavor. Serve with warm tortilla chips or crusty bread.

Keyword black bean, chili, spicy, sweet potato, vegetarian