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- 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (14.5 oz) diced tomatoes, including juices - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 tablespoons extra virgin olive oil - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon cayenne pepper (adjust to desired heat level) - 2 cups vegetable broth - Salt and freshly ground black pepper to taste - Fresh cilantro, chopped (for garnish) - Slices of avocado (for topping, optional) To start, gather all your ingredients. This makes cooking easy. Chop your sweet potatoes into 1-inch cubes. This size cooks well and adds nice texture. Dice the onion and peppers. Mince the garlic, too. All these flavors mix together in this dish. Use a large pot for cooking. Heat the olive oil on medium heat. Add the onion first. Sauté it until soft, about three to four minutes. You want it to be clear. Next, add the minced garlic. It will smell great in just one minute. Then, add the red and green bell peppers. Cook these for about five minutes until they soften. Now, it’s time for the sweet potatoes. Stir them in with the other veggies. Sprinkle the spices: cumin, smoked paprika, chili powder, and cayenne. Mix it all well. This makes each bite flavorful. Pour in the diced tomatoes and vegetable broth. Bring this mixture to a gentle boil. Once boiling, lower the heat. Cover the pot and let it simmer for 25 to 30 minutes. Stir it now and then. Check that the sweet potatoes are tender when you poke them with a fork. In the last few minutes, add the black beans. Stir them in until warmed through. This takes about three to five minutes. Let the chili sit for a few minutes before serving. This helps all the flavors blend well. This chili is not only tasty but also healthy. Sweet potatoes are rich in vitamins A and C. Black beans give you protein and fiber. A serving can provide about: - Calories: 300-350 - Protein: 12-15 grams - Carbohydrates: 50 grams - Fiber: 10-12 grams - Healthy fats: 5-7 grams This meal is filling and nutritious. Enjoy it with a sprinkle of fresh cilantro and some avocado slices on top. For the full recipe, check out the details. Making sweet potato black bean chili is simple and fun. You will create a hearty meal that satisfies. This dish is perfect for all ages. With every step, the aroma fills your kitchen. You will love how easy it is to make this chili. 1. Heat the oil: In a large pot, heat the extra virgin olive oil over medium heat. 2. Sauté the onion: Add the diced onion and cook for 3-4 minutes until soft. 3. Add garlic: Mix in the minced garlic for one minute. It should smell great! 4. Incorporate peppers: Add the diced red and green bell peppers. Cook for 5 minutes, stirring often. 5. Mix in sweet potatoes: Stir in the diced sweet potatoes with the other veggies. 6. Add spices: Sprinkle in cumin, smoked paprika, chili powder, cayenne, salt, and pepper. Stir well. 7. Pour in tomatoes and broth: Add the diced tomatoes with juices and vegetable broth. Bring to a boil. 8. Simmer: Reduce the heat, cover, and let it simmer for 25-30 minutes. Stir often. 9. Add black beans: In the last few minutes, stir in the rinsed black beans until warm. 10. Rest before serving: Remove from heat and let it sit for a few minutes. - Taste as you go: Adjust the spices to your liking during cooking. - Use fresh herbs: Fresh cilantro adds flavor and color. - Serve with toppings: Avocado slices and crusty bread enhance the dish. This chili is not only tasty but also healthy. Enjoy the full recipe for further details! To make your chili just right, adjust the spices. If you want more heat, add cayenne pepper. Start with a little. Taste as you go. If you like it milder, reduce the amount of chili powder. You can also add fresh jalapeños for a different kick. For a smoky flavor, increase the smoked paprika. Each spice brings out the sweet potato's natural sweetness. I’ve learned a few common mistakes to avoid. First, don’t skip the sauté step. This builds flavor. Second, make sure to drain and rinse the black beans. This helps remove excess sodium. Lastly, don’t rush the simmering time. Letting the chili cook longer helps the flavors blend. Taste before serving so you can adjust seasoning. You can swap ingredients to fit your taste. If you don’t have sweet potatoes, use butternut squash. Do you want a different bean? Try kidney beans or pinto beans. If you have no vegetable broth, water works too, but broth adds depth. For a richer flavor, add a splash of lime juice at the end. You can find the full recipe [here](#). {{image_4}} You can boost the taste of your sweet potato black bean chili with fun add-ins. Here are some ideas to inspire you: - Corn: Add a cup of frozen or fresh corn. It brings sweetness and texture. - Zucchini: Chop one medium zucchini and add it to the pot. It cooks well and adds nutrients. - Spinach: Stir in a couple of cups of fresh spinach toward the end of cooking. It wilts quickly and adds color. - Lime Juice: A squeeze of fresh lime juice brightens the flavors. It makes your chili taste fresh. - Hot Sauce: For heat lovers, add a few dashes of your favorite hot sauce. It can really spice things up! While black beans are great, don’t hesitate to switch things up with other beans. Here are some alternatives: - Pinto Beans: These beans are creamy and add a nice texture to your chili. - Kidney Beans: Their firm texture holds well in chili. They also add a hearty flavor. - Chickpeas: Use chickpeas for a different protein and a nutty taste. They work well with sweet potatoes. You can easily adapt this recipe to fit vegan or vegetarian diets. Here are some key points: - Vegan: This chili is already vegan! Just ensure you use vegetable broth. - Vegetarian: It’s also vegetarian-friendly as it contains no meat. You can add cheese on top if you want. - Cheese Topping: For a vegetarian option, sprinkle shredded cheese on top before serving. It melts nicely and adds richness. Feel free to follow the Full Recipe for specific details and measurements! To keep your chili fresh, let it cool down first. Then, scoop it into an airtight container. Store it in the fridge for up to five days. This helps preserve the flavor and texture. You can also portion it into smaller containers for easy meals later. If you want to save some for later, freezing is a great option. Place the cooled chili in freezer-safe bags or containers. Make sure to leave some space at the top, as the chili will expand when it freezes. You can freeze it for up to three months. When you are ready to eat, move it to the fridge to defrost overnight. To reheat, you have a couple of choices. You can use the stove or microwave. If using the stove, pour the chili into a pot over medium heat. Stir often until it is hot. If using a microwave, place it in a bowl and cover it loosely. Heat it in short bursts, stirring in between. This helps it heat evenly. Add a splash of broth if it seems too thick. Enjoy your chili just as good as when you first made it! To make the chili spicy, add more cayenne pepper. Start with ½ teaspoon and taste. If you like it hotter, add more until it meets your heat level. You can also add diced jalapeños or a splash of hot sauce for extra kick. These ingredients boost the flavor and heat of the chili, making it exciting! Yes, you can make this chili in a slow cooker! Sauté the onion and garlic first, then add all the ingredients to the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to blend well. The slow cooker keeps your chili warm and ready to serve when you need it. I love serving this chili with crusty bread or tortilla chips. They add a nice crunch and balance the chili's warmth. You can also add toppings like avocado slices or fresh cilantro for extra flavor. A dollop of sour cream or yogurt also works well. These sides make your meal heartier and more satisfying! For the full recipe, check out the details above. This blog covers all you need to know about Sweet Potato Black Bean Chili. We explored essential ingredients, precise measurements, and their nutritional value. I shared step-by-step cooking instructions, along with tips to perfect your dish. Further, we discussed common mistakes and useful substitutions to enhance flavor. You learned about different variations and how to store leftovers properly. My final thought: this chili is flexible and fun to make. Enjoy experimenting with flavors to find what you love best!

- Sweet Potato Black Bean Chili

Warm up your dinner table with this delicious Spicy Sweet Potato Black Bean Chili that's bursting with flavor! Perfect for a cozy night in, this recipe combines sweet potatoes, black beans, and vibrant peppers for a hearty meal. Easy to make and packed with nutrients, it's a comforting dish you'll love. Click through to explore the full recipe and enjoy a bowl of warmth tonight!
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Ingredients
  

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

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

1 can (14.5 oz) diced tomatoes, including juices

1 medium onion, finely diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 tablespoons extra virgin olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon cayenne pepper (adjust to desired heat level)

2 cups vegetable broth

Salt and freshly ground black pepper to taste

Fresh cilantro, chopped (for garnish)

Slices of avocado (for topping, optional)

Instructions
 

In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes soft and translucent.

    Introduce the minced garlic to the pot, cooking for an additional minute until it releases a fragrant aroma.

      Add the diced red and green bell peppers to the onion and garlic mixture. Sauté for about 5 minutes, stirring occasionally, until the peppers begin to soften.

        Stir in the diced sweet potatoes, ensuring they are well combined with the sautéed vegetables.

          Sprinkle in the ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and fresh black pepper. Mix thoroughly to ensure the sweet potatoes and peppers are completely coated in the spices.

            Gently pour in the diced tomatoes along with their juices, followed by the vegetable broth. Bring the mixture to a gentle boil, stirring occasionally.

              Once boiling, reduce the heat to low, cover the pot, and allow the chili to simmer for 25-30 minutes. Stir occasionally, ensuring the sweet potatoes become fork-tender, and adjust seasoning if needed.

                In the final minutes of cooking, add the rinsed black beans to the chili, stirring until they are heated through, about 3-5 minutes.

                  Remove the chili from heat and let it sit for a few minutes to allow the flavors to meld before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                      - Presentation Tips: Ladle the spicy chili into bowls, garnishing each serving with a generous sprinkle of fresh cilantro and a few slices of creamy avocado. Serve with crusty bread or crispy tortilla chips on the side for a delightful contrast of textures!