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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 1 jalapeño, deseeded and minced (optional for extra heat) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 4 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado, sliced (for serving) Sweet potato black bean chili brings together simple but vibrant ingredients. Sweet potatoes add a creamy texture and natural sweetness. Black beans provide protein and fiber, making this dish hearty. Diced tomatoes add moisture and tang, while onion and garlic give a strong base flavor. The bell pepper gives crunch and sweetness, and you can add jalapeño for heat. Ground cumin, smoked paprika, and chili powder create a warm, spicy depth. Vegetable broth ties everything together, making it rich and comforting. Olive oil ensures the veggies sauté nicely. Finally, salt and pepper are key for balancing flavors. The garnishes of cilantro and avocado not only look great but also enhance the taste. With these ingredients, you can create a flavorful and satisfying meal. {{ingredient_image_1}} Start by heating olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté for about five minutes, stirring until it softens. Next, stir in the minced garlic. Add the diced bell pepper. If you like heat, now is the time to add the minced jalapeño. Cook this mix for an additional two to three minutes until it smells amazing. Now, it's time to bring in the star ingredients! Add the diced sweet potatoes to the pot. Sprinkle in the ground cumin, smoked paprika, and chili powder. Stir everything together and cook for two more minutes. This helps the spices mix well with the sweet potatoes. After that, pour in the vegetable broth and the can of diced tomatoes, juices included. Drain and rinse the black beans, then add them to the pot. Stir well and raise the heat to bring everything to a boil. Once your chili is boiling, lower the heat to low. Cover the pot and let it simmer for about 25 to 30 minutes. This will make the sweet potatoes tender and let the flavors blend. Make sure to stir it occasionally. After simmering, taste your chili. Adjust the seasoning with salt and pepper if needed. If it’s too thick, add more broth to reach your desired consistency. Serve your chili hot and top it with fresh cilantro and avocado slices for a beautiful finish. Simmering is key for a great chili. It allows flavors to blend well. When you simmer, use low heat. This helps sweet potatoes cook evenly without falling apart. For sweet potatoes, cook them about 25 to 30 minutes. You want them soft but still chunky. Stir occasionally to avoid sticking. For more flavor, add spices like cumin, smoked paprika, and chili powder. Each spice brings its own taste. If you want it spicier, add more jalapeños. You can also try other spices like coriander or oregano. Garnishes make your chili shine. Fresh cilantro adds a bright taste. Slices of avocado give creaminess and balance heat. You can even add a dollop of sour cream or yogurt for extra richness. Enjoy mixing flavors and make it your own! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh sweet potatoes and vegetables. They enhance the flavor and nutrition of your chili. Adjust the Spice Level: If you prefer a milder chili, omit the jalapeño or reduce the amount you use. You can always add hot sauce later for extra heat. Let it Simmer: Allowing the chili to simmer longer can deepen the flavors. If time permits, you can let it cook for an additional 10-15 minutes. Garnish Creatively: Experiment with different garnishes like lime wedges, sour cream, or cheese to add a unique twist to your chili presentation. {{image_2}} You can boost the protein in your chili easily. Ground turkey or beef works great. Just brown it in the pot before adding the veggies. If you want a vegetarian boost, try tofu or tempeh. Cube them and add them when you mix in the sweet potatoes. Both options add nice texture and flavor. Adjusting the heat is simple. If you like spice, add more jalapeño. You can also use cayenne pepper for more heat. If you prefer milder chili, skip the jalapeño or remove the seeds. Consider smoked paprika for a warm flavor without the heat. You can mix and match spices to find what you enjoy. Feel free to swap beans or veggies. Kidney beans or pinto beans can replace black beans. If you have other veggies, add them in too. Corn or zucchini works well in chili. For a vegan option, stick with vegetable broth and plant-based proteins. If you want a non-vegan option, use chicken broth or add cheese on top. This chili is flexible and fits many tastes! You can easily store your chili in the fridge. First, let it cool down to room temperature. Then, transfer the chili into airtight containers. These containers help keep the chili fresh and tasty. I recommend using glass containers or BPA-free plastic ones. They are strong and won’t leak. Store your chili in the fridge for up to five days. If you want to enjoy it later, freezing is the best option. To freeze chili, use freezer-safe containers. Make sure to leave some space at the top. This space allows for expansion when the chili freezes. You can also use heavy-duty freezer bags. Just squeeze out the air before sealing. When you're ready to eat, thaw the chili overnight in the fridge. For quick thawing, place the container in cold water. Heat the chili on the stove until it’s hot. You can also use a microwave, but stir it often to warm it evenly. Enjoy your delicious chili anytime! Sweet Potato Black Bean Chili lasts about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools to room temperature before sealing. This helps keep it fresh and safe to eat. Yes, you can make this chili ahead of time. It tastes even better the next day! The flavors blend well when it sits overnight. Just reheat it on the stove or in the microwave before serving. Sweet Potato Black Bean Chili can be spicy. It depends on how much jalapeño you add. If you want less heat, skip the jalapeño. You can also adjust the spices to suit your taste. Sweet Potato Black Bean Chili is a nutritious dish full of flavor. We discussed key ingredients like sweet potatoes, black beans, and spices. I provided steps for making this chili, tips for perfect texture, and ways to enhance its taste. You can also find ideas for variations and storage tips. Remember, this chili is easy to customize. You can adjust spice levels and try different proteins. Enjoy making it your own, and relish every hearty bite!

Spicy Sweet Potato & Black Bean Chili

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14 oz) diced tomatoes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper diced
  • 1 jalapeño deseeded and minced (optional for extra heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving avocado, sliced

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
  • Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
  • Add the jalapeño (if using) to the pot and mix well.
  • Stir in the diced sweet potatoes, ground cumin, smoked paprika, and chili powder; cook for 2 more minutes to allow the spices to become aromatic.
  • Pour in the vegetable broth, diced tomatoes (with juices), and black beans. Stir everything together, raise the heat, and bring to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally.
  • Season the chili with salt and pepper to taste. Adjust the consistency with more broth if necessary.
  • Serve piping hot and garnish with fresh cilantro and slices of avocado on top.

Notes

Adjust the heat level by adding more or less jalapeño.
Keyword black bean, chili, spicy, sweet potato, vegetarian