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- 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (15 oz) diced tomatoes, undrained - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced Sweet potatoes are the star here. They add a sweet taste and creamy texture. Black beans bring protein and fiber, making this dish hearty. Diced tomatoes add a tangy note and moisture, while onion and garlic create a fragrant base. Finally, the bell pepper adds crunch and color. - 1 tablespoon chili powder - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Sea salt and freshly ground black pepper, to taste Chili powder gives heat and depth. Ground cumin adds warmth and earthiness, while smoked paprika offers a subtle smokiness. Don't forget the sea salt and black pepper; they enhance all the flavors in the pot. - Fresh cilantro leaves, for garnish - Sliced avocado, for garnish (optional) - Lime wedges Garnishes make your chili pop! Fresh cilantro adds brightness and a fresh taste. Sliced avocado brings creaminess, while lime wedges add a zesty kick. These finishing touches elevate your dish and make it more fun to eat. - Sautéing Onion and Bell Pepper Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and 1 diced bell pepper. Sauté these for 5 minutes. You want the onion to be soft and clear. This base gives your chili great flavor. - Adding Garlic for Flavor Next, add 2 cloves of minced garlic to the pot. Stir it in for about 1 minute. The garlic will become fragrant and give the dish a rich taste. - Incorporating Sweet Potatoes and Black Beans Now, it’s time to add the main ingredients. Toss in 2 medium sweet potatoes, peeled and cut into 1-inch cubes. Include 1 can of black beans, drained and rinsed. Also, add 1 can of diced tomatoes without draining, and 1 cup of corn. This mix will create a hearty texture. - Adding Broth and Seasonings Pour in 2 cups of vegetable broth. Then, sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and ½ teaspoon of smoked paprika. Don’t forget a pinch of sea salt and freshly ground black pepper. Stir well to blend all the flavors together. - Boiling and Simmering the Chili Raise the heat to bring the chili to a boil. Once it boils, lower the heat to let it simmer. Cover the pot and let it cook for 25 to 30 minutes. The sweet potatoes should be tender, and the flavors will mix beautifully. - Adjusting Thickness and Seasoning Stir occasionally while it cooks. Taste the chili to see if you need to add more salt or spices. If you find the chili too thick, add more vegetable broth until you reach your desired consistency. Let it rest for 5 minutes after cooking to allow the flavors to deepen before serving. To get the best sweet potato texture, cut them into 1-inch cubes. This size cooks evenly. Boil the chili until the sweet potatoes become fork-tender. You want them soft but not mushy. Stir the chili while it cooks. This helps the sweet potatoes break down a bit, adding a nice thickness. To build deep flavors, sauté the onion and bell pepper first. This takes about five minutes. Make sure they become soft and fragrant. Then, add minced garlic to boost the taste. Use high-quality spices like chili powder and smoked paprika. These bring warmth and a subtle smokiness. Don't forget to taste and adjust the seasonings. This step is key to making your chili pop with flavor. Serve the chili in bright bowls. Top each serving with fresh cilantro leaves and slices of avocado. This adds color and a creamy texture. You can also add lime wedges on the side. A squeeze of lime brightens the dish and enhances the flavors. Pair the chili with crusty bread or warm tortillas. These sides are great for dipping. You can also serve it with a side salad for a fresh crunch. Consider topping the chili with shredded cheese or sour cream for extra creaminess. Each addition can make your meal unique! {{image_4}} You can change this chili by adding more veggies. Try carrots or zucchini for extra flavor and color. You can also add spinach for a fresh touch. Each veggie brings its own taste and makes it unique. If you want more protein, think about meat or tofu. Ground turkey or beef works well. For a plant-based option, use firm tofu or tempeh. Just sauté them with the onion and bell pepper. This adds a hearty vibe to your chili. For those who love heat, add more peppers. Jalapeños or serranos give a nice kick. You can also use chipotle peppers for a smoky flavor. Just chop them up and mix them in with the other ingredients. Alternative spice blends can also change the game. Try adding cayenne pepper for heat or smoked chili powder for depth. A pinch of cinnamon can add warmth too. Adjust the spices until you find your perfect balance. To store your Sweet Potato Black Bean Chili, let it cool first. Use an airtight container for best results. This helps keep the flavors fresh and the texture intact. - Best Practices for Storing Leftovers: Divide leftovers into smaller portions. This makes it easier to reheat only what you need. Label the containers with the date to track freshness. - How Long It Lasts in the Fridge: Properly stored, the chili lasts about 4 to 5 days. If you notice any off smells or colors, it’s best to discard it. Freezing is a great option if you want to save some chili for later. Make sure to package it well to prevent freezer burn. - Proper Packaging for Freezing: Use freezer-safe bags or containers. Remove as much air as possible from bags to keep the chili fresh. Label them with the date for easy reference. - Reheating Tips for Frozen Chili: To reheat, thaw the chili in the fridge overnight. You can warm it on the stove or in the microwave. Stir well and check for seasoning, as flavors may change after freezing. These tips will help you enjoy your chili well beyond its first meal! Is Sweet Potato Black Bean Chili Vegan? Yes, this chili is vegan. It uses sweet potatoes, black beans, and plant-based broth. All the ingredients are free from animal products. You can enjoy this dish without worry. Can I make this chili in a slow cooker? Yes, you can! Simply add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if you can. What are the health benefits of sweet potatoes and black beans? Sweet potatoes are rich in vitamins A and C. They support your immune system and eye health. Black beans offer fiber and protein, which aid digestion. Together, they make this dish healthy and filling. Caloric content and dietary considerations This chili has about 300 calories per serving. It is low in fat and high in fiber. This makes it a good option for many diets, including plant-based ones. Can I use other types of beans? Yes! You can use pinto beans, kidney beans, or even chickpeas. Each will change the taste slightly, but they all work well. Alternatives for the vegetable broth If you don't have vegetable broth, use water or chicken broth. You can also make your own broth with leftover veggie scraps. This adds flavor and cuts waste. This blog post walked you through making a tasty Sweet Potato Black Bean Chili. We covered key ingredients, including sweet potatoes, black beans, and spices. You learned step-by-step instructions for cooking and tips for serving. Variations let you change it up with different veggies or proteins. Plus, we provided storage advice to keep leftovers fresh. Enjoy exploring the flavors and options. You can create your own unique chili that fits your taste! Happy cooking!

Sweet Potato Black Bean Chili

Warm up with this delicious Sweet Potato Black Bean Chili that’s perfect for any occasion! This hearty, plant-based dish combines sweet potatoes, black beans, and spices for a flavorful experience. Easy to make and packed with nutrition, it’s a go-to recipe for a healthy dinner. Discover step-by-step instructions and presentation tips to elevate your meal. Click through to explore this delightful recipe and impress your family and friends!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

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

1 can (15 oz) diced tomatoes, undrained

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

2 cups vegetable broth

1 tablespoon extra virgin olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

Sea salt and freshly ground black pepper, to taste

1 cup corn (fresh, frozen, or canned)

Fresh cilantro leaves, for garnish

Sliced avocado, for garnish (optional)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper; sauté for 5 minutes or until the onion is soft and translucent.

    Incorporate the minced garlic into the pot, stirring for an additional minute until fragrant and aromatic.

      To the pot, add the cubed sweet potatoes, rinsed black beans, undrained diced tomatoes, corn, vegetable broth, chili powder, ground cumin, smoked paprika, and a generous pinch of sea salt and pepper. Stir well to combine all ingredients.

        Increase the heat to bring the mixture to a boil, then reduce to low heat. Cover the pot with a lid and allow the chili to simmer for approximately 25-30 minutes, or until the sweet potatoes are fork-tender and the flavors meld beautifully.

          During cooking, stir occasionally and taste to adjust seasonings as necessary. If the chili appears too thick for your liking, gradually add more vegetable broth until the desired consistency is reached.

            Once cooked to perfection, remove the pot from heat and allow the chili to rest for 5 minutes before serving to enhance the flavors.

              Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings

                - Presentation Tips: Serve the chili in elegant bowls or deep plates, garnishing each serving with fresh cilantro leaves and slices of creamy avocado. For an added touch of brightness, include lime wedges on the side for guests to squeeze over their bowls for an invigorating citrus burst!