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To make a great Sweet Potato Black Bean Chili, you need some key items. Here’s what you’ll want to gather: - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 can (14 oz) diced tomatoes, including their juices - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, chopped into bite-sized pieces - 2 tablespoons extra-virgin olive oil - 2 cups vegetable broth, or more as needed - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper, to taste - Fresh cilantro, chopped, for garnish (optional) - Slices of ripe avocado, for serving (optional) These ingredients come together to create a hearty and filling meal. For toppings, I like to add fresh cilantro and ripe avocado. They add flavor and color to your dish. You can also use lime wedges for a burst of freshness. If you don’t have a certain ingredient, substitutions are easy. You can use any beans you have on hand. Cannellini or pinto beans work well too. If you prefer, you can swap out sweet potatoes for butternut squash or regular potatoes. Adjust the spices based on your taste. If you want more heat, add some jalapeños. These options make this dish flexible while keeping it delicious. Enjoy creating your own version of this chili! {{ingredient_image_2}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Wait until it shimmers, then add the chopped onion. Cook for about 5 minutes. Stir it often. The onion should turn soft and clear. 2. Next, add 3 minced garlic cloves and 1 chopped red bell pepper to the pot. Cook for 2-3 minutes. The bell pepper should become tender, and the mix will smell good. 3. Now, add 2 diced sweet potatoes to the pot. Stir them with the onion and pepper. Let them cook for about 5 minutes. Keep stirring to stop any sticking. 4. Sprinkle 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, salt, and black pepper over the mix. Stir it well. The spices should coat the sweet potatoes evenly. 5. Pour in 1 can of diced tomatoes with their juices and 2 cups of vegetable broth. Gently fold in 1 can of black beans. Bring the chili to a boil. 6. Lower the heat to a gentle simmer. Cover the pot with a lid. Let it simmer for 25-30 minutes. Check the sweet potatoes to see if they are soft. You can pierce them with a fork. 7. Taste the chili. Adjust the seasoning with more salt, pepper, or spices if needed. If the chili is too thick, slowly add more broth or water until it’s just right. 8. Serve it hot. Top with chopped fresh cilantro and slices of creamy avocado. This adds flavor and makes it look nice. - Stir the pot often to cook everything evenly. - Cut sweet potatoes into similar sizes for even cooking. - If you like softer sweet potatoes, let the chili simmer a bit longer. To check if sweet potatoes are done, poke them with a fork. If it goes in easily, they are cooked. If not, let them simmer a bit longer. Enjoy your chili! 1. How to enhance flavor with spices Use spices like chili powder and cumin for depth. Smoked paprika adds a rich, smoky taste. Always toast spices in oil briefly before adding other ingredients. This step releases their full flavor. 2. Tips for thickening the chili if too watery If your chili is too watery, mash some sweet potatoes with a fork. This will help thicken the mix. You can also add more beans to absorb liquid. Let it simmer longer to reduce excess broth. 3. Best practices for chopping vegetables Cut sweet potatoes into even cubes for uniform cooking. Use a sharp knife for easy slicing. Chop onions and bell peppers small to help them cook faster. Always keep your fingers curled when chopping for safety. Pro Tips Choose the Right Sweet Potatoes: Opt for firm, smooth-skinned sweet potatoes without blemishes for the best flavor and texture in your chili. Enhance the Flavor with Fresh Herbs: Adding fresh herbs like oregano or thyme can elevate the overall taste profile of your chili. Customize Your Spice Level: Adjust the amount of chili powder or add fresh jalapeños for a spicier kick, depending on your heat preference. Make It a Meal: Serve the chili over cooked quinoa or brown rice for added protein and a heartier dish. {{image_4}} You can make this Sweet Potato Black Bean Chili your own with fun changes. - Adding Protein: Want a meaty boost? Try ground turkey or beef. Brown it first with the onion. For a veggie option, use lentils or tofu. Both add protein without losing flavor. - Different Vegetables: Mix in corn, zucchini, or spinach. These veggies add color and taste. You can also use butternut squash if you like more sweetness. - Adjusting Spice Levels: Start mild, then spice it up! Add jalapeños for heat. For a smoky flavor, toss in chipotle peppers. If you prefer a softer taste, skip the heat and focus on herbs. Feel free to play with these ideas. Your chili, your way! To keep your Sweet Potato Black Bean Chili fresh, follow these simple tips: - Refrigerating: Place your leftover chili in an airtight container. It will stay good for about 3 to 5 days in the fridge. When you want to eat it again, heat it on the stove or in the microwave. Stir often to ensure it heats evenly. - Freezing: If you want to save it for later, freezing is a great choice. Use freezer-safe containers or bags. Leave some space for expansion. This chili can last for up to 3 months in the freezer. When you’re ready, thaw it overnight in the fridge before reheating. - Shelf Life: In the fridge, your chili should taste great for up to 5 days. In the freezer, it maintains its flavor for about 3 months. Always check for any off smells or changes in color before eating leftovers. Enjoy your delicious chili later! Yes, Sweet Potato Black Bean Chili is both vegan and gluten-free. It uses no animal products, and all ingredients are naturally free from gluten. This makes it a great option for those with dietary restrictions. Absolutely! To make this chili in a slow cooker, start by sautéing the onion, garlic, and bell pepper in a pan. Then, transfer them to the slow cooker with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. This method will meld the flavors beautifully. To add heat, try these options: - Include fresh chopped chili peppers. - Add cayenne pepper or crushed red pepper flakes. - Use a spicier chili powder. Start with a small amount and adjust to taste. Enjoy the flavor boost! This blog post covered everything you need to make Sweet Potato Black Bean Chili. You learned about the key ingredients and optional toppings. I shared step-by-step cooking instructions and gave tips for flavor and texture. We also explored recipe variations and storage advice. I hope you feel inspired to try this recipe. It’s a healthy, tasty meal that’s easy to make! Enjoy cooking and make it your own!

Sweet Potato Black Bean Chili

A hearty and flavorful chili made with sweet potatoes, black beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 can (15 oz) black beans, thoroughly rinsed and drained
  • 1 can (14 oz) diced tomatoes, including their juices
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper chopped into bite-sized pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 cups vegetable broth, or more as needed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
  • for garnish fresh cilantro, chopped (optional)
  • for serving slices of ripe avocado (optional)

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
  • Add the minced garlic and chopped red bell pepper to the pot, sautéing for an additional 2-3 minutes until the bell pepper softens and the mixture is aromatic.
  • Incorporate the diced sweet potatoes into the pot, stirring to combine with the onion and bell pepper. Allow them to cook for about 5 minutes, stirring occasionally to prevent sticking.
  • Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the sweet potato mixture. Stir well, ensuring the spices evenly coat the vegetables.
  • Pour in the can of diced tomatoes along with their juices and the vegetable broth. Gently fold in the black beans. Bring the chili to a boil, then reduce the heat to a gentle simmer.
  • Cover the pot with a lid and let the chili simmer for 25-30 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
  • Taste the chili, adjusting the seasoning with more salt, pepper, or additional spices as desired. If the chili seems too thick, gradually add more vegetable broth or water until your preferred consistency is reached.
  • Serve hot, garnished with a generous sprinkle of chopped fresh cilantro and a few slices of creamy avocado for a delightful contrast.

Notes

For an appealing display, ladle the chili into vibrant bowls and elevate the dish with a fresh sprinkle of cilantro and elegantly arranged avocado slices.
Keyword black bean, chili, sweet potato, vegetarian