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To make a hearty Sweet Potato and Black Bean Chili, gather these main ingredients: - 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (14 oz) diced tomatoes with their juices - 1/2 medium onion, finely chopped - 2 cloves fresh garlic, minced - 1 bell pepper (any vibrant color), diced - 4 cups vegetable broth - 2 tablespoons extra virgin olive oil - Sea salt and freshly cracked black pepper to taste These ingredients create a rich base full of flavor. Sweet potatoes add natural sweetness and creaminess. The black beans provide heartiness and protein, making this dish filling. The right spices transform this chili into something special. Use these key spices: - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust based on your spice preference) Cumin brings warmth and earthiness. Smoked paprika adds a depth that feels cozy. Cayenne pepper gives it a kick, but you can control the heat. To finish your chili, add these optional garnishes: - Fresh cilantro, roughly chopped, for garnish - Slices of ripe avocado, for serving Cilantro adds a burst of freshness. Avocado provides creaminess and balances the spices. These garnishes make each bowl look and taste great. For the complete list of ingredients and instructions, check the Full Recipe. Start by gathering all your ingredients. You need sweet potatoes, black beans, and tomatoes. - Chop 2 medium sweet potatoes into 1-inch cubes. - Finely chop 1/2 medium onion. - Dice 1 bell pepper in any bright color. - Mince 2 cloves of garlic. - Measure out your spices: 1 teaspoon each of ground cumin and smoked paprika, and 1/2 teaspoon of cayenne pepper. Make sure to rinse and drain the black beans. This removes any extra liquid and keeps the chili from being too watery. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil is shimmering, add the chopped onion and bell pepper. Sauté for about 5 minutes until they soften. Next, add the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Stir these spices for 1-2 minutes. This step helps to bring out their bold flavors. Now, mix in the sweet potatoes, black beans, and diced tomatoes with their juices. Stir everything well to combine. Pour in 4 cups of vegetable broth and stir again. Turn up the heat to bring the mixture to a gentle boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. Stir occasionally until the sweet potatoes are fork-tender. After simmering, taste your chili. Season it with sea salt and freshly cracked black pepper to your liking. If you want a thicker texture, gently mash some sweet potato pieces with the back of a spoon. Serve your chili hot in bowls. Garnish with fresh cilantro and slices of ripe avocado. For an extra zing, drizzle some lime juice over the top. This adds brightness and enhances the flavors. You can find the full recipe in the article. Enjoy your warm and nutritious bowl of chili! To tailor your chili's heat, start with cayenne pepper. Use less for milder chili. You can leave it out if you prefer no spice. Add it slowly to test the heat. For spicier chili, try adding jalapeños or serrano peppers. You can also use hot sauce for a kick. Just remember, you can always add more spice, but you cannot take it out. Cooking sweet potatoes evenly gives your chili the best texture. Cut them into 1-inch cubes for even cooking. Smaller pieces will cook faster, while larger ones may remain firm. When you sauté them, stir often to avoid burning. If you want them soft and creamy, let them simmer long enough. You want them fork-tender for the best bite. A few simple additions can elevate your chili's taste. A squeeze of lime juice brightens the flavors. It adds a zesty twist that pairs well with sweet potatoes. You can also try different broths for added depth. Vegetable broth works well, but chicken broth can add richness. Consider adding a splash of soy sauce for umami. These tweaks can transform your chili into a flavor-packed delight! {{image_4}} You can add protein to your chili for extra flavor and nutrition. Tofu is a great option. Firm tofu holds its shape well. Cube it and sauté it with the onions and peppers. This step adds a nice texture. For meat lovers, try ground turkey or beef. Brown the meat before adding other ingredients. This gives a rich, hearty flavor. Sweet Potato and Black Bean Chili is easy to adjust. For a gluten-free dish, just check your spices and broth. Most are safe, but always read labels. If you want a vegan meal, this recipe is already perfect. Simply skip any animal products. For a low-carb option, replace sweet potatoes with cauliflower. It still tastes great and keeps the chili hearty. Explore different flavors by changing your spices. For a Mexican twist, add some chipotle peppers in adobo sauce. This gives it a smoky heat. You can also sprinkle fresh lime juice over the top. For a Caribbean flair, include coconut milk and curry powder. This adds a creamy texture and unique taste. Each variation makes this dish exciting and new. You can find the Full Recipe to try these ideas. To store your sweet potato and black bean chili, let it cool first. Place it in an airtight container. You can refrigerate it for up to four days. If you want to keep it longer, freeze it. Pour the chili into a freezer-safe container. Leave some space at the top. The chili will expand as it freezes. In the fridge, your chili stays fresh for about four days. If frozen, it can last up to three months. For the best taste, use it within this time. Over time, the flavors may fade and the texture may change. To reheat, you can use the stove or the microwave. If using the stove, pour the chili into a pot. Heat it over medium-low. Stir often until it warms through. For the microwave, place it in a bowl. Heat in short bursts, stirring in between. This helps to keep the chili's texture. If it seems thick, add a splash of vegetable broth or water to thin it out. Enjoy your warm bowl of chili again! Yes, you can make this chili ahead of time. It tastes even better after a day in the fridge. The flavors blend well, making each bite more delicious. To prepare in advance, cook the chili and let it cool. Then, store it in an airtight container in the fridge. You can also freeze it for later. Just thaw it in the fridge overnight before reheating. You can enjoy this chili with many sides. Here are some great options: - Cornbread for a sweet touch. - Rice for a filling addition. - A fresh green salad for crunch. - Tortilla chips for dipping and scooping. - Avocado slices add creaminess and taste. Adjusting spice levels is simple. Here’s how: - For a spicier chili, add more cayenne pepper or diced jalapeños. - You can also mix in hot sauce. - If you prefer a milder dish, cut back on cayenne or choose mild chili powder. - Adding more sweet potatoes or beans helps tone down the heat too. For the full recipe, follow the steps outlined above for a hearty, flavorful meal! This blog covered making a tasty sweet potato and black bean chili. We talked about key ingredients like sweet potatoes, black beans, and spices. You learned step-by-step how to prepare, cook, and present your chili. I shared tips on adjusting spice levels and enhancing flavors. You can even try different protein options or regional twists. Finally, proper storage tips help keep your chili fresh. Enjoy making this dish, and remember, cooking is all about exploring new tastes!

Sweet Potato and Black Bean Chili

Warm up with a delicious bowl of Sweet Potato & Black Bean Chili! This hearty recipe features vibrant sweet potatoes, protein-packed black beans, and aromatic spices, perfect for a cozy night in. Easy to prepare and packed with flavor, it’s a comforting option for both vegetarians and chili lovers alike. Click to explore the full recipe and create your next favorite meal tonight! Enjoy nourishing every bite.
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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 (14 oz) diced tomatoes with their juices

1/2 medium onion, finely chopped

2 cloves fresh garlic, minced

1 bell pepper (any vibrant color), diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust based on your spice preference)

4 cups vegetable broth

2 tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper to taste

Fresh cilantro, roughly chopped, for garnish

Slices of ripe avocado, for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion and diced bell pepper. Sauté for about 5 minutes until softened and translucent.

    Add the minced garlic to the pot along with the ground cumin, smoked paprika, and cayenne pepper. Stir continuously for 1-2 minutes, allowing the spices to toast and release their aromatic flavors.

      Incorporate the diced sweet potatoes, rinsed black beans, and diced tomatoes (including their juices) into the pot. Mix well to combine.

        Pour in the vegetable broth, stirring to combine all ingredients. Increase the heat and bring the mixture to a gentle boil.

          Once boiling, reduce the heat to low and cover the pot. Allow the chili to simmer for 25-30 minutes, or until the sweet potatoes are fork-tender, stirring occasionally.

            After simmering, taste the chili and season with sea salt and freshly cracked black pepper to your liking. For a thicker texture, use the back of a spoon to gently mash a few of the sweet potato pieces.

              Serve the chili hot in bowls, garnished with a generous sprinkle of fresh cilantro and accompanied by slices of creamy avocado.

                - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: For an extra touch, drizzle a little lime juice over the chili before serving to enhance the flavors and color contrast. Enjoy your warm and nutritious bowl of chili!