Sweet Potato & Black Bean Chili

$Let's dive into the heart of this dish. Here’s what you need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies - 1 red bell pepper, diced - 1 yellow onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish - Avocado slices for topping (optional) Each ingredient plays a key role in creating the rich flavors of this chili. Sweet potatoes add natural sweetness and creaminess. Black beans add protein and fiber. The diced tomatoes with green chilies give a nice kick. Red bell pepper and onion add crunch and depth. Garlic boosts the flavor, while the spices bring everything together. I love using vegetable broth for a rich base that ties all these ingredients. Olive oil helps sauté the veggies, making them tender and tasty. Finally, cilantro and avocado are great garnishes. They add freshness and creaminess to each bowl. Enjoy the process of gathering these items, as they will come together to create a delightful meal! {{ingredient_image_1}} 1. Sautéing the onion and garlic Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it turns soft and clear. Then, add the minced garlic and diced red bell pepper. Sauté for another 2 minutes until the mix smells great. 2. Adding sweet potatoes and spices Next, stir in the diced sweet potatoes. Add the chili powder, cumin, smoked paprika, salt, and pepper. Cook this mix for about 5 minutes while stirring. You want the spices to coat the sweet potatoes well. 3. Incorporating liquid ingredients Pour in the vegetable broth. Now, add the canned diced tomatoes and black beans. Make sure to include all the juices from the tomatoes. Stir everything together until it’s mixed well. 4. Simmering the chili Bring the mixture to a boil. Then, reduce the heat to low. Cover the pot with a lid and let it simmer for 25-30 minutes. Check the sweet potatoes after 25 minutes to see if they are tender. 5. Adjusting seasonings After simmering, taste the chili. You may want to add more spices to suit your taste. Adjust the salt and pepper as needed. Serve this warm chili in bowls, and make it pretty with fresh cilantro and avocado slices on top if you like. Enjoy! - Achieving the perfect texture: Cook the sweet potatoes until they are soft but not mushy. They should hold their shape well in the chili. Stir gently while simmering to avoid breaking them apart. - Spice adjustments for heat level: Add more chili powder if you like it spicy. For mild flavors, use less chili powder. Taste often to find your best balance. - Enhancing flavors with additional herbs: Fresh herbs like thyme or oregano can boost flavor. Add them near the end of cooking for a fresh taste. - Garnishing ideas: Top each bowl with fresh cilantro for color and flavor. Add avocado slices for creaminess and a nice texture. - Serving with side dishes: Serve the chili with tortilla chips for a crunchy bite. A scoop of sour cream adds creaminess and balances the spice. Pro Tips Fire Up the Flavor: Enhance the depth of flavor by toasting the spices in the oil before adding the vegetables. This releases their essential oils and boosts the overall taste of the chili. Sweet Potato Substitutions: If you don't have sweet potatoes on hand, butternut squash or regular potatoes can be used as a substitute for a different yet delicious flavor profile. Make It Your Own: Feel free to add other vegetables such as corn, zucchini, or carrots to the chili for extra nutrition and texture. Just toss them in during the cooking process. Flavor Boost with Acidity: A splash of lime juice or a dash of vinegar just before serving can brighten the flavors and add a refreshing touch to your chili. {{image_2}} You can change the ingredients to fit your taste. Here are some ideas: - Alternative beans: Use kidney beans, pinto beans, or chickpeas instead of black beans. Each adds a different flavor. - Different vegetables: Add corn for sweetness or zucchini for a fresh crunch. You can also try carrots or bell peppers. - Spice substitutions: If you want a milder chili, skip the chili powder. Use paprika or Italian herbs for a different kick. You can easily adapt this chili to fit dietary needs. - Making it gluten-free: All the ingredients here are gluten-free. Just double-check the broth and any spices you use. - Vegan versus vegetarian options: This chili is already vegan! If you want to make it vegetarian, add cheese or sour cream on top for creaminess. - Refrigeration tips and duration: Let the chili cool down before storing it. Place it in an airtight container. It stays fresh in the fridge for up to 4 days. - Freezing options for leftovers: You can freeze the chili in a freezer-safe container. It lasts up to 3 months in the freezer. Thaw it in the fridge overnight before reheating. - Best methods to reheat: Reheat the chili on the stove over medium heat. Stir it often to heat it evenly. You can also use the microwave. Heat it in a microwave-safe bowl for 1-2 minutes, stirring halfway through. - Adjusting consistency after storage: If the chili thickens from storage, add a splash of vegetable broth or water. Stir it well to reach your desired consistency. Can I make this chili ahead of time? Yes, you can make this chili ahead of time. It tastes even better the next day. Store it in the fridge for up to three days. You can also freeze it for up to three months. How do I make this recipe spicier? To make this recipe spicier, add more chili powder or diced jalapeños. You can also use hot sauce for extra heat. Start with a little, then taste as you go. What can I serve with Sweet Potato Black Bean Chili? You can serve this chili with tortilla chips for crunch. A dollop of sour cream adds creaminess, too. Fresh avocado slices and cilantro make it look nice and taste great. Is Sweet Potato Black Bean Chili healthy? Yes, this chili is healthy! It is full of fiber, vitamins, and plant-based protein. Sweet potatoes are rich in nutrients and antioxidants. Black beans provide protein and fiber. Can I use other types of beans? Absolutely! You can use kidney beans, pinto beans, or cannellini beans. Each type of bean adds a unique flavor and texture. Just drain and rinse them before adding. You explored key ingredients for a tasty sweet potato black bean chili. I shared step-by-step instructions to guide your cooking. I offered tips for the perfect texture and spice levels. You can experiment with different ingredients and dietary choices to fit your needs. Plus, I covered how to store and reheat leftovers effectively. Overall, this dish is simple, healthy, and adaptable for everyone. Enjoy creating your chili masterpiece!$

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with green chilies
1 red bell pepper diced
1 yellow onion chopped
3 cloves garlic, minced
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh cilantro
for topping (optional) avocado slices

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic and diced red bell pepper to the pot. Sauté for an additional 2 minutes until fragrant.
Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and add the canned diced tomatoes with their juices and black beans. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.
Taste and adjust seasoning if necessary. You can add more spices according to your preference.
Serve hot in bowls, garnished with fresh cilantro and slices of avocado if desired.

Notes

Serve with a scoop of sour cream (or a vegan alternative) on top for added creaminess, and sprinkle with additional cilantro. You can also provide tortilla chips on the side for a crunchy contrast.

Keyword black bean, chili, sweet potato, vegetarian