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For the best sweet potato and black bean chili, gather these ingredients: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes (with juices) - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado slices, for serving There are many tasty toppings to enhance your chili: - Sour cream or yogurt for creaminess - Shredded cheese for a savory touch - Lime wedges for a zesty kick - Jalapeño slices for some heat You can easily swap some items if needed: - Use pumpkin instead of sweet potatoes for a twist. - Any canned beans work well; try pinto or kidney beans. - If you lack vegetable broth, water will do. - Use fresh herbs like parsley if cilantro isn’t your favorite. This flavorful chili recipe is a great way to enjoy healthy ingredients. For the full recipe, check out the recipe section. First, gather all your ingredients. You will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes (with juices) - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado slices, for serving Make sure everything is ready. This helps the cooking go smoothly. Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Sauté it for about 5 minutes. Wait until it turns translucent. Then, add the minced garlic and diced red bell pepper. Cook these for another 3-4 minutes. The bell pepper should soften. Next, stir in the diced sweet potatoes. Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix all the spices well to coat the sweet potatoes. Now, pour in the diced tomatoes and vegetable broth. Stir to combine all the ingredients. Bring this mixture to a boil. Once it boils, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes. You want the sweet potatoes to be tender. After that, add the black beans to the pot. Stir gently to mix them in. Allow it to heat through for another 5-10 minutes. Check the seasoning and adjust if needed. Finally, remove the pot from heat. Let the chili sit for a few minutes before serving. To make your chili pop with flavor, use fresh spices. Fresh spices are more fragrant and give a better taste. You can also add a squeeze of lime before serving. This adds a bright note that balances the sweetness of the potatoes. If you want more depth, try toasting the chili powder and cumin in the oil before adding the onion. This boosts their flavor. Serve the chili in bowls, topped with fresh cilantro and avocado slices. A lime wedge on the side can give that final zest. You can follow the full recipe for detailed steps and timing. Enjoy your cooking! To adjust spice levels, start slow. If you like heat, add cayenne pepper. Use only half a teaspoon at first. You can always add more later if needed. For a milder chili, skip the cayenne. Instead, use sweet paprika for flavor without heat. Remember, you control the spice! Meal prepping this chili makes your life easier. Chop all your vegetables ahead of time. Store them in airtight containers in the fridge. You can also make a big batch of chili. It keeps well in the fridge for up to four days. This chili freezes nicely too. Just store in freezer-safe bags or containers. For a thicker chili, mash some of the sweet potatoes. This step adds creaminess and depth. You can also add corn for a sweet crunch. Fresh herbs, like cilantro, brighten the dish. Squeeze fresh lime juice on top before serving for a zesty kick. These tips will take your chili from great to amazing! {{image_2}} You can switch out black beans for other beans. Kidney beans, pinto beans, or chickpeas work well. Each bean adds its own flavor and texture. If you want creaminess, use cannellini beans. Feel free to mix beans to create your own blend. You can add more veggies to boost flavor and nutrition. Corn, zucchini, or carrots can enhance the chili. For a hearty touch, try adding chopped spinach or kale. This gives a fresh taste and bright color to your dish. Just make sure to adjust cooking times to keep veggies tender. Adjust the heat to fit your taste. To make it spicy, add more cayenne pepper. You can also use fresh jalapeños for a kick. If you prefer mild chili, skip the cayenne. Add more sweet potatoes to balance the heat. You can enjoy this chili no matter your spice level. For the full recipe, check out the Spicy Sweet Potato & Black Bean Chili. To keep your Sweet Potato and Black Bean Chili fresh, let it cool first. Once cooled, transfer it to an airtight container. Store it in the fridge for up to five days. Make sure to label the container with the date. This way, you will know how long it has been there. When you're ready to enjoy your leftovers, you can reheat them easily. Pour the chili into a pot over medium heat. Stir it often until it gets hot. You can also use a microwave. Just place the chili in a microwave-safe bowl and cover it. Heat it in 30-second bursts, stirring in between, until warm. If you want to save some for later, freezing is a great option. Allow the chili to cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze the chili for up to three months. To thaw, place it in the fridge overnight before reheating. For the full recipe, check out the Spicy Sweet Potato & Black Bean Chili . Yes, you can make this chili in a slow cooker. Just follow these steps: - Sauté the onion and garlic in olive oil on the stove. - Add all ingredients to the slow cooker. - Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to blend well. You will still enjoy a rich taste! Yes, this chili is vegan-friendly! It uses only plant-based ingredients. - Sweet potatoes provide great texture and flavor. - Black beans add protein and fiber. - All spices and vegetables are also vegan. You can enjoy this dish without any animal products. This chili is almost gluten-free as it is! Just make sure of a few things: - Check the vegetable broth label to ensure it’s gluten-free. - Use gluten-free spices if you have any concerns. With these small changes, you will have a delicious gluten-free meal! For the full recipe, check out the Spicy Sweet Potato & Black Bean Chili . Enjoy making this dish! You now know how to make delicious Sweet Potato and Black Bean Chili. We covered the ingredients, step-by-step cooking, and clever tips to boost flavor. I shared easy ways to adjust spice levels and suggested various ingredient options. Storage tips ensure your leftovers stay fresh. This chili is versatile and packed with nutrients. Whether you enjoy it mild or spicy, you’ll make a dish that warms hearts. Give it a try and savor the rich flavors!

Sweet Potato and Black Bean Chili

Discover the perfect comfort food with this Spicy Sweet Potato & Black Bean Chili recipe! Packed with nutritious ingredients like sweet potatoes, black beans, and aromatic spices, this hearty chili is sure to warm your soul. It's easy to make in just 50 minutes, ideal for cozy nights in or a hearty meal prep. Click through to explore the full recipe and enjoy a delicious, healthy dish that you and your family will love!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 can (14 oz) diced tomatoes (with juices)

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado slices, for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until translucent.

    Add minced garlic and diced red bell pepper, and cook for an additional 3-4 minutes until the bell pepper softens.

      Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well to coat the sweet potatoes with the spices.

        Pour in the diced tomatoes and vegetable broth, stirring to combine all ingredients. Bring the mixture to a boil, then reduce heat to low and cover the pot.

          Let the chili simmer for about 25-30 minutes, or until the sweet potatoes are tender and easily pierced with a fork.

            Add the black beans to the pot and stir gently. Allow it to heat through for another 5-10 minutes. Adjust seasoning if necessary.

              Remove from heat and let the chili sit for a few minutes before serving.

                - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                  - Presentation Tips: Serve the chili in bowls, garnished with fresh cilantro and avocado slices. Add a lime wedge on the side for a fresh citrus touch!