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To make a delicious Sweet Potato Black Bean Chili, gather these fresh 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 green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 2 cups vegetable broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon cayenne pepper (adjust to taste) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) Each ingredient plays a key role in building flavor. Sweet potatoes add a creamy texture and natural sweetness. Black beans contribute protein and heartiness. Diced tomatoes bring acidity, while aromatics like onions and garlic provide a fragrant base. The spices elevate the dish, combining warmth from cumin and chili powder with a smoky note from paprika. Adjust the cayenne to fit your spice preference. Finally, topping your chili with fresh cilantro and avocado not only enhances the taste but also adds a vibrant look. For the full recipe, check out the details above! To start, gather your ingredients. You'll need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 2 cups vegetable broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon cayenne pepper (adjust to taste) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) Next, heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper. Sauté them until they soften, which takes about 5 minutes. Then, add the minced garlic and cook for one more minute. This step builds a great base for your chili. Now, it’s time to add the star of the show: the sweet potatoes. Stir them in along with the ground cumin, smoked paprika, chili powder, and cayenne pepper. Don't forget to add salt and pepper to taste. Mix well to coat the sweet potatoes with those spices. Then, pour in the vegetable broth and the can of diced tomatoes with their juices. Bring this mixture to a boil. After that, reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes. You want the sweet potatoes to be fork-tender. After simmering, stir in the black beans. Keep simmering for an additional 10 minutes. This allows all the flavors to meld together nicely. Once done, taste your chili. If you want more heat, feel free to add more cayenne pepper. When you’re ready to serve, ladle the chili into bowls. Top it with fresh cilantro and avocado slices. This adds a nice creaminess and color to your dish. You can also enjoy it with crusty bread or tortilla chips. These sides give a great texture contrast to the chili. For the complete instructions, check the Full Recipe. To boost the flavor of your chili, I suggest adding fresh herbs like cilantro or parsley. These herbs brighten the dish. Fresh lime juice also adds a nice tang. You can also try spices, such as oregano or coriander, for extra depth. Adjust the spice levels by adding more cayenne pepper or chili powder. Start with a little, then taste as you go. This way, you can find the perfect heat for your taste. When cooking sweet potatoes, the best method is to dice them evenly. This helps them cook at the same rate. You can either boil or roast them. Roasting adds a nice caramel flavor. Simmering the chili is key for flavor development. Let it cook slowly to let the spices blend. This makes a big difference in taste. Simmer for at least 20 minutes, but longer is even better. For serving, think outside the bowl. You can serve chili in hollowed-out sweet potatoes or bread bowls. This adds fun to your meal. For garnishing, sprinkle fresh cilantro on top. Add avocado slices for a creamy texture. You can also drizzle some sour cream or yogurt for richness. These simple touches make your dish look appealing and gourmet. {{image_2}} You can mix and match ingredients in Sweet Potato Black Bean Chili to suit your taste. Instead of black beans, try kidney beans or pinto beans for a different flavor. If you want to add more veggies, toss in corn, zucchini, or carrots. These choices keep your chili fresh and fun. For those who are gluten-free, this recipe is perfect since it uses no wheat. It's also vegan, as all the ingredients come from plants. If you want to add some protein, consider adding lentils or quinoa. These will blend well with the other flavors. Serving styles can change the way you enjoy this chili. Top your bowl with cheese, sour cream, or even sliced jalapeños. Each topping adds a new layer of flavor. Fresh cilantro and avocado slices make it even better. You can also serve the chili in a wrap. Just scoop it into a tortilla and roll it up for a tasty handheld meal. Another fun idea is to use it as a dip. Grab some tortilla chips and scoop away. This makes for a great snack or party dish. Using seasonal vegetables can give your chili a unique twist. In the fall, add some butternut squash for sweetness. In the summer, try fresh corn or diced tomatoes. These changes can keep the dish exciting throughout the year. Just remember to adjust the cooking time based on the veggies you choose. For the full recipe, check out the Sweet Potato Black Bean Chili. Enjoy trying different variations! To keep your Sweet Potato Black Bean Chili fresh, use airtight containers. Glass or plastic containers work well. Make sure to cool the chili before sealing it. This step helps prevent moisture buildup. You can store leftovers in the fridge for up to five days. For longer storage, freeze the chili. Use freezer-safe bags or containers. This way, you can enjoy it later! When you’re ready to eat your chili, reheat it gently. You can use a pot on the stove or a microwave. If you use the stove, heat over low to medium heat. Stir often to avoid sticking. For the microwave, place it in a bowl and cover it. Heat in short intervals, stirring in between. This helps keep the flavor and texture intact. If it seems too thick, add a little water or broth. You can keep Sweet Potato Black Bean Chili in the fridge for about five days. If you freeze it, it can last for up to three months. Always check for signs of spoilage before eating. Look for off smells, changes in color, or mold. If you see any of these signs, it’s best to throw it away. Enjoy your chili while it’s fresh for the best taste! Is Sweet Potato Black Bean Chili vegan? Yes, Sweet Potato Black Bean Chili is 100% vegan. It uses plant-based ingredients only. You have sweet potatoes, black beans, and vegetables. This makes it a great choice for vegans and anyone wanting a healthy meal. Can I make this chili in a slow cooker or Instant Pot? Absolutely! You can use either method. For the slow cooker, add all ingredients and cook on low for 6-8 hours. For the Instant Pot, use the sauté function first, then cook under high pressure for about 10 minutes. Both methods yield a delicious result. What are the health benefits of this chili? Sweet Potato Black Bean Chili has many health benefits. Sweet potatoes are rich in fiber and vitamins. Black beans provide protein and iron. Together, they support digestion and heart health. Plus, this chili is low in calories, making it a smart choice. Is Sweet Potato Black Bean Chili high in protein? Yes, it is high in protein for a plant-based meal. One serving can have around 10-15 grams of protein. The black beans are the main source of protein here. This makes it filling and satisfying. How many servings does this recipe provide? This recipe serves 4 to 6 people. It’s perfect for a family meal or sharing with friends. You can easily double the recipe if you need more. What to serve with Sweet Potato Black Bean Chili? You can serve this chili with crusty bread or tortilla chips. They add great texture. I also love adding avocado slices and fresh cilantro on top for extra flavor. Enjoy it with a side salad for a complete meal. For the full recipe, check out the details above! In this post, we explored how to make Sweet Potato Black Bean Chili. We covered the vital ingredients, step-by-step cooking instructions, and tips for flavor and presentation. You learned about ingredient swaps and how to store leftovers safely. When you try this chili, remember that it’s flexible and tasty. Feel free to adjust flavors to suit your taste. This dish is a great way to enjoy nutritious ingredients while having fun in the kitchen. Dive in and enjoy each hearty spoonful!

- Sweet Potato Black Bean Chili

Warm up with a delicious bowl of Sweet Potato Black Bean Chili, a hearty and nutritious meal perfect for any occasion. This recipe combines the sweetness of sweet potatoes and the rich flavor of black beans, all seasoned with a blend of spices for an extra kick. Easy to make in just one pot, this chili is perfect for meal prep or cozy dinners.
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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 green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 cups vegetable broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon cayenne pepper (adjust to taste)

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced sweet potatoes to the pot, along with the ground cumin, smoked paprika, chili powder, and cayenne pepper. Season with salt and pepper to taste. Stir well to coat the sweet potatoes with the spices.

        Pour in the vegetable broth and the can of diced tomatoes (with their juices). Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the sweet potatoes are fork-tender.

          Stir in the black beans and continue to simmer for an additional 10 minutes, allowing the flavors to meld together.

            Taste and adjust seasoning if necessary. If you prefer a spicier chili, add more cayenne pepper at this stage.

              Once done, remove from heat and let it sit for a few minutes before serving.

                Prep Time: 15 min | Total Time: 60 min | Servings: 4-6

                  - Presentation Tips: Serve in bowls topped with fresh cilantro and avocado slices for an added layer of creaminess and color. Enjoy with crusty bread or tortilla chips on the side for added texture!