Sweet Potato Black Bean Chili Delight

$To make a delicious Sweet Potato Black Bean Chili, gather these key ingredients: - 2 medium sweet potatoes, peeled and diced into ½-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (15 oz) diced tomatoes, including juice - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (any color you prefer), diced - 1 cup vegetable broth (low-sodium recommended) - 2 tablespoons extra virgin olive oil - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh cilantro leaves for garnish - Ripe avocado slices (optional for topping) Each ingredient plays a key role in creating flavors. Sweet potatoes add sweetness and texture. Black beans boost the protein content. Diced tomatoes bring moisture and acidity. Chop the onion and garlic finely for a strong base. Use any bell pepper color you like for extra taste. Vegetable broth makes the chili rich and hearty. Spices like chili powder, cumin, and smoked paprika deepen the flavor profile. Adjust salt and pepper to suit your taste. For garnish, fresh cilantro gives a bright finish. Ripe avocado adds creaminess if you choose to use it. With these ingredients, you can create a warm bowl of comfort. Enjoy the process, and get ready for a tasty meal! {{ingredient_image_2}} Sautéing the Vegetables Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion and diced bell pepper. Cook these for about 5 minutes. You want them to become soft and clear. Stir occasionally to avoid burning. Next, add 2 cloves of minced garlic. Cook for another 1-2 minutes until the garlic smells nice and turns light gold. Adding Sweet Potatoes and Spices Now, it’s time to add the fun part! Toss in 2 medium sweet potatoes that you have peeled and diced into ½-inch cubes. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Don’t forget a pinch of salt and freshly ground black pepper. Stir gently to coat the sweet potatoes with all those spices. This will bring out their flavor. Cooking the Chili Pour in 1 cup of vegetable broth and 1 can of diced tomatoes, juices included. Turn up the heat and bring the mix to a boil. Once it’s bubbling, lower the heat to a gentle simmer. Cover the pot and let it cook for about 20-25 minutes. Stir it every now and then to keep it from sticking. You’ll know it’s ready when the sweet potatoes are fork-tender. After that, fold in 1 can of drained and rinsed black beans. Let the chili heat for another 5-10 minutes. Taste it and adjust the seasoning if needed. When you’re ready to eat, ladle the chili into bowls. Garnish each bowl with fresh cilantro and avocado slices if you like. This dish is not just tasty; it’s also colorful and inviting! Ensuring Proper Texture To get the right texture, make sure to cut sweet potatoes into small, even cubes. This helps them cook evenly. Stir the pot while cooking to prevent sticking. You want the sweet potatoes to be soft but not mushy. Spicing it Up This chili can be as spicy as you like. Start with the chili powder and cumin. If you want more heat, add a dash of cayenne pepper or some chopped jalapeños. Taste as you go to find the right balance. Serving Suggestions Serve this chili in deep, colorful bowls. Garnish with fresh cilantro leaves for a bright touch. Adding ripe avocado slices on top gives a creamy texture. You can also serve lime wedges on the side for a zesty kick. Pro Tips Choose the Right Sweet Potatoes: Opt for firm, unblemished sweet potatoes for the best flavor and texture. Rinse Your Beans: Thoroughly rinsing canned black beans helps reduce sodium and removes any canning liquid that can affect flavor. Add Extra Veggies: Feel free to incorporate additional vegetables like zucchini or corn for added nutrition and flavor. Enhance Flavor with Lime: A squeeze of fresh lime juice just before serving can brighten the flavors and add a refreshing twist. {{image_4}} Other Bean Options You can switch black beans for other beans. Kidney beans, pinto beans, or chickpeas work well. These choices add different flavors and textures. Each bean has a unique taste that blends nicely with sweet potatoes. Veggie Additions Feel free to add more veggies. Corn, zucchini, or carrots can boost flavor and nutrition. Chopped spinach or kale adds great color and health benefits. Mix and match based on what you have at home. Spice Level Adjustments Want more heat? Add jalapeños or crushed red pepper flakes. For less heat, use mild chili powder or skip spicy peppers. Adjust spices to fit your taste. Remember, you can always add spice, but it's hard to take it out! To store your sweet potato black bean chili, let it cool first. Once cool, scoop the chili into an airtight container. Seal it tightly to keep out air. Place the container in the fridge. Your chili will stay fresh for about 4 to 5 days. When you are ready to eat, take the chili out of the fridge. Pour it into a pot and add a splash of water or broth to help it heat evenly. Warm it over medium heat, stirring often. This helps prevent it from sticking to the pot. If you prefer, you can also microwave it. Place the chili in a microwave-safe bowl and cover it with a lid. Heat for about 2-3 minutes, stirring halfway through. Make sure it is hot all the way through before serving. Enjoy your tasty chili again! Yes, you can freeze this chili. It freezes well for up to three months. Make sure to cool it completely before you pack it in airtight containers. Label the containers with the date. When you want to eat it, thaw it in the fridge overnight. Then, reheat it on the stove or in the microwave. This chili pairs great with many sides. You can serve it with: - Cornbread - Rice or quinoa - Tortilla chips - A fresh green salad - Tacos or burritos Each of these adds a nice touch to the meal. You can even use it as a filling for burritos! To add more heat, try these ideas: - Add a chopped jalapeño when sautéing the vegetables. - Stir in some cayenne pepper or hot sauce while cooking. - Use a spicier chili powder blend. Start with a small amount, then taste as you go. This way, you can control the spice level to your liking. You learned how to make a tasty Sweet Potato Black Bean Chili. We covered the key ingredients, like sweet potatoes, black beans, and spices. I shared easy steps to prepare and cook your chili. You also got tips for a great texture and serving ideas. Plus, we explored variations to fit your taste. Now, you can enjoy this dish any time. It’s filling, healthy, and simple. Remember to store leftovers well, and feel free to customize it! Enjoy your cooking adventure!$

Sweet Potato Black Bean Chili Delight

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a cozy 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 into ½-inch cubes
1 can black beans, thoroughly drained and rinsed
1 can diced tomatoes, including juice
1 medium onion, finely chopped
2 cloves garlic, minced
1 bell pepper diced
1 cup vegetable broth (low-sodium recommended)
2 tablespoons extra virgin olive oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
for garnish fresh cilantro leaves
optional ripe avocado slices

Instructions

In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Once hot, add the chopped onion and diced bell pepper. Sauté for about 5 minutes, stirring occasionally, until they become tender and translucent.
Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring until the garlic becomes fragrant and lightly golden.
Incorporate the diced sweet potatoes along with the chili powder, ground cumin, smoked paprika, salt, and pepper. Gently stir to ensure the sweet potatoes are well-coated in the aromatic spices.
Pour in the vegetable broth and the canned diced tomatoes (including all their juices). Increase the heat and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pot, and let the chili simmer for about 20-25 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to prevent sticking.
After the sweet potatoes are tender, fold in the drained black beans and allow the chili to cook for an additional 5-10 minutes, or until the beans are heated through. Taste the chili and adjust the seasoning if needed.
When ready to serve, ladle the chili into bowls, garnishing each with fresh cilantro and avocado slices, if desired.

Notes

Serve with fresh cilantro and avocado slices for added flavor.

Keyword black bean, chili, sweet potato, vegetarian