Sweet Potato Black Bean Chili

$- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 medium onion, chopped Sweet potatoes bring a sweet and hearty flavor. Black beans add protein and fiber. Diced tomatoes give a tangy kick. Onions add depth to the base. - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional, for heat) Chili powder and cumin are key for warmth. Smoked paprika adds a rich, smoky note. Cayenne pepper gives an optional heat boost. Adjust to your taste. - 1 bell pepper (red or green), diced - 2 cups vegetable broth - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) Bell peppers add crunch and color. Vegetable broth is the chili's base. Olive oil helps sauté the veggies. Cilantro gives a fresh finish. Avocado slices make it creamy and rich. This Sweet Potato Black Bean Chili is not just tasty; it is also full of nutrients. You can find the full recipe to create this easy weeknight meal. - Heat olive oil over medium heat. - Sauté onion and bell pepper until translucent. This step adds a sweet base to your chili. - Add garlic, chili powder, cumin, smoked paprika, and cayenne. - Stir and cook until fragrant. The aroma will fill your kitchen and excite your taste buds. - Add sweet potatoes and cook for 5 minutes. They will start to soften and absorb flavors. - Pour in vegetable broth, diced tomatoes, and black beans. This creates a hearty, colorful mix. - Bring to a boil, then reduce heat to low. - Cover and simmer for 25-30 minutes. The chili will thicken, and the sweet potatoes will become tender. - Season with salt and pepper. Taste as you go to get it just right. - Mash some sweet potatoes for thickness if desired. This adds creaminess without any dairy. - Serve hot, garnished with cilantro and avocado slices. They add freshness and a lovely look to your bowl. For the full experience, check out the Full Recipe. This chili is a perfect weeknight meal! To boost the taste of your sweet potato black bean chili, add some lime juice. This simple addition brings a bright note that balances the rich flavors. You can also try different beans or vegetables. For example, pinto beans or corn can change the texture and taste. Mix it up to find your favorite combo! For a smoother chili, use an immersion blender. Blend until you reach your desired texture. It makes the chili creamy without losing the hearty feel. You can also adjust the simmer time. The longer you simmer, the sweeter the sweet potatoes become. Taste as you go to find your perfect level of sweetness. Batch cooking this chili is a great idea. Make a big pot for easy weeknight meals. Store leftovers in portions for quick lunches or dinners later. Just freeze them in airtight containers. When you’re ready to eat, thaw overnight in the fridge for easy reheating. {{image_2}} You can easily change some ingredients to make this chili your own. For example, you can substitute sweet potatoes with butternut squash. This swap offers a similar texture and taste. You can also use different bean varieties. Try pinto beans or kidney beans for a new flavor. Do you like it spicy? You can increase or decrease the cayenne pepper to fit your taste. If you want more heat, add jalapeños. Just chop them up and toss them in when you add the other vegetables. This chili is already vegan and can be gluten-free. Just make sure your vegetable broth is labeled gluten-free. For a cheesy flavor without dairy, use nutritional yeast as a garnish. It adds a nice touch and extra nutrients. Feel free to explore these variations while making your Sweet Potato Black Bean Chili. The full recipe guides you through the basics, but these tips help you customize it to your liking. You can store leftover chili in an airtight container. It stays fresh for up to 5 days in the fridge. This makes it easy for quick meals later in the week. Just scoop some out when you need it. If you want to keep it longer, freeze the chili. Use freezer-safe containers for best results. It lasts up to 3 months in the freezer. To enjoy it later, thaw it overnight in the refrigerator. This way, it heats up evenly. When you’re ready to eat, reheat the chili on the stovetop or in the microwave. If it looks thick, add a splash of broth. This helps keep the chili nice and smooth. Enjoy your tasty, homemade meal without any hassle. For the full recipe, check out the earlier section. Yes, you can! Just follow the same steps as the stovetop method. After you prepare the base with onions and spices, transfer everything into your slow cooker. Cook on low for 6-8 hours. This method allows the flavors to meld beautifully while you go about your day. If you want more heat, it’s easy to spice it up. Add more cayenne pepper during cooking. You can also toss in fresh chilies, like jalapeños or serranos, for an extra kick. Just remember, start small and taste as you go. You can always add more! This chili is so versatile! Serve it with rice or warm tortillas for a filling meal. You can also add a side salad for freshness. Don’t forget toppings! Avocado and cilantro make great additions. They add creaminess and brightness that balance the chili's warmth. For the full recipe, check out the details above! This blog post covered how to make a delicious Sweet Potato Black Bean Chili. We discussed the main ingredients, seasonings, and step-by-step instructions. You learned tips for enhancing flavor and storage options. You can easily adjust spice levels and try different variations. This chili is perfect for meal prep and can be served with many sides. Enjoy making this hearty dish that warms the body and soul. Embrace the flavor, and happy cooking!$

Sweet Potato Black Bean Chili

Warm up your weeknights with this delicious Sweet Potato Black Bean Chili! Packed with nutritious ingredients and bursting with flavor, this easy recipe is perfect for a quick dinner. With vibrant veggies and spices that elevate the taste, you’ll want to explore how to make this hearty dish. Ready to satisfy your cravings?

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Ingredients

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 cups vegetable broth

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

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 chopped onion and bell pepper, sautéing until the onion becomes translucent (about 5 minutes).

Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for an additional minute until fragrant.

Add the diced sweet potatoes to the pot, stirring to combine. Cook for another 5 minutes.

Pour in the vegetable broth, diced tomatoes with green chilies, and black beans. Stir well to mix all ingredients.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 25-30 minutes, or until the sweet potatoes are tender.

Season with salt and pepper to taste. If you prefer a thicker consistency, you can mash some of the sweet potatoes with a fork in the pot.

Serve the chili hot, garnished with fresh cilantro and avocado slices on top.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6