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- 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, drained and thoroughly rinsed - 1 can (14.5 oz) diced tomatoes with green chilies, in their juices - 1 medium onion, finely diced - 2 cloves garlic, minced Sweet potatoes are the stars of this recipe. They add a natural sweetness that balances the spice. The black beans give protein and texture. The canned tomatoes bring moisture and a bit of heat. The onion and garlic add depth and flavor. - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon cayenne pepper (or to taste) - 1 tablespoon extra virgin olive oil Spices make this chili special. Ground cumin adds warmth, while smoked paprika gives a rich, smoky taste. Chili powder adds heat, and cayenne can kick it up a notch. The olive oil helps cook the vegetables and adds a nice finish. - Fresh cilantro, chopped - Sliced avocado - Crusty artisan bread - Crunchy tortilla chips Garnishes can transform your dish. Fresh cilantro adds a bright note. Sliced avocado brings creaminess. Crusty bread or tortilla chips add crunch and help scoop up the chili. These garnishes make the meal feel complete and satisfying. For the full experience, check out the Full Recipe. It has all you need to know to create this delicious chili. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 medium onion, finely diced, and 1 bell pepper, diced. Sauté for about 5 minutes. - Stir often until the onion is soft and clear. - Add 2 cloves of minced garlic. Cook for 1 more minute until fragrant. - Now, add 2 medium sweet potatoes, peeled and diced into 1-inch cubes. - Sprinkle in 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, and ½ teaspoon cayenne pepper. - Mix well, then add salt and pepper to taste. - Pour in 2 cups of low-sodium vegetable broth and 1 can of diced tomatoes with green chilies. - Turn up the heat until the chili reaches a boil. - Lower the heat, cover the pot, and let it simmer. - Cook for 20-25 minutes until the sweet potatoes are tender. - Stir in 1 can (15 oz) of drained black beans. - Let it simmer for another 10 minutes to blend the flavors. - Taste and adjust seasoning as needed. - Remove from heat and set aside for a few minutes before serving. For the full recipe, check out the details above! For this chili, use a heavy-bottomed pot. A Dutch oven works great for even cooking. It holds heat well and helps avoid burning. Set the heat to medium when you start cooking. Once the chili simmers, lower the heat to low. This slow simmer allows flavors to build up nicely. To give your chili an extra kick, try adding a pinch of cayenne or some chipotle powder. You can even toss in some diced jalapeños for a fresh bite. Letting the chili simmer longer allows all the flavors to meld. This step is key for a rich and deep taste. Garnish your chili with fresh cilantro for a bright touch. Sliced avocado adds creaminess and balances the heat. You can also serve it with crusty bread or crunchy tortilla chips. These pairings make your meal complete and fun to enjoy. For a colorful display, use a mix of toppings on each bowl. {{image_4}} You can change up the beans in this chili. Try kidney beans or pinto beans for a twist. These alternatives add different textures and flavors. You can also add vegetables like corn or zucchini. These not only boost nutrition but also make the chili more colorful and fun. Do you like heat? Add more cayenne pepper or chili powder. For a mild version, skip the cayenne. You can also use sweet paprika instead of smoked. This keeps the chili tasty without the heat. This recipe is vegan-friendly as is. All ingredients are plant-based. You can also make it gluten-free by checking the broth label. Most vegetable broths are gluten-free, but always verify. Enjoy this chili knowing it meets your dietary needs! For the complete cooking method, check the Full Recipe. To keep leftover chili fresh, store it in an airtight container. Allow the chili to cool down before sealing. Refrigerate your chili within two hours of cooking. This helps prevent bacteria growth. Chili can last in the fridge for up to five days. Always check for signs of spoilage before eating. Freezing chili is a great way to enjoy it later. Use freezer-safe containers or heavy-duty bags. Make sure to leave some space at the top, as the chili will expand when frozen. You can freeze chili for up to three months. To thaw, move the container to the fridge overnight. For quick thawing, place it in cold water. Reheat chili gently to maintain its flavor. You can use the stove or microwave. If using the stove, heat it in a pot over low heat. Stir often to avoid burning. For the microwave, heat in short bursts, stirring in between. Add a splash of broth if the chili is too thick after storage. This keeps the consistency just right. To make this chili, follow these steps: 1. Heat olive oil in a large pot over medium heat. 2. Add diced onion and bell pepper. Cook for about 5 minutes. 3. Stir in minced garlic for 1 more minute. 4. Add diced sweet potatoes and spices. Mix well. 5. Pour in vegetable broth and diced tomatoes. Bring to a boil. 6. Reduce heat, cover, and simmer for 20-25 minutes. 7. Stir in rinsed black beans and simmer for 10 more minutes. 8. Adjust seasoning to taste. Serve and enjoy! You can pair this chili with: - Crusty artisan bread - Tortilla chips - Rice or quinoa - A fresh green salad - Sliced avocado on top These sides enhance the meal and add textures. Yes! This chili is full of nutrients. Here are the benefits: - Sweet potatoes provide fiber and vitamins A and C. - Black beans are rich in protein and iron. - Tomatoes add antioxidants and lycopene. - This dish is low in fat and high in flavor. Yes, you can! Here’s how: - For vegan chili, ensure all ingredients are plant-based. - Use vegetable broth instead of chicken broth. - Check canned goods for gluten-free labels. - Replace black beans with lentils for a different twist. This chili keeps well. Here are the storage tips: - Store in an airtight container. - It lasts up to 5 days in the fridge. - Reheat on the stove or microwave before serving. - If you want to keep it longer, freeze it! Sweet Potato Black Bean Chili is a simple, tasty dish. We explored its key ingredients, like sweet potatoes, black beans, and spices. It's easy to make, with steps to sauté, simmer, and serve. You can customize it with options for garnishes and heat levels. Store any leftovers properly to maintain flavor. This chili is healthy and fits many diets. Enjoy making this warm, filling meal, and don’t forget to share with friends!

- Sweet Potato Black Bean Chili

Warm up with this delicious Sweet Potato Black Bean Chili, packed with flavor and nutrients. This easy recipe combines sweet potatoes, black beans, and a blend of spices for a comforting dish perfect for any occasion. Discover how to whip up this hearty meal in just an hour, with vibrant toppings like avocado and cilantro to elevate your bowl.
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Ingredients
  

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

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

1 can (14.5 oz) diced tomatoes with green chilies, in their juices

1 medium onion, finely diced

2 cloves garlic, minced

1 bell pepper (any color or a mix for vibrancy), diced

2 cups low-sodium vegetable broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon cayenne pepper (or to taste, for spice preference)

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper to taste

Fresh cilantro, chopped (for garnish)

Sliced avocado (for serving)

Instructions
 

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

    Next, add the minced garlic to the pot and cook for another minute, stirring continuously until the garlic is fragrant but not browned.

      Incorporate the diced sweet potatoes into the mixture, along with the ground cumin, smoked paprika, chili powder, and cayenne pepper. Sprinkle with salt and pepper to enhance the flavors, then stir well to ensure that the sweet potatoes are evenly coated with the spices.

        Pour in the vegetable broth and the can of diced tomatoes with their juices. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20-25 minutes, or until the sweet potatoes are tender enough to be pierced easily with a fork.

          After the sweet potatoes are cooked, stir in the rinsed black beans. Continue simmering for an additional 10 minutes to allow all the flavors to meld beautifully together.

            Taste the chili and adjust the seasoning as needed, adding extra salt or cayenne pepper for a spicier kick if desired.

              Once the chili is ready, remove the pot from the heat and let it sit for a few minutes to thicken slightly before serving.

                Prep Time: 15 min | Total Time: 60 min | Servings: 4-6

                  - Presentation Tips: Ladle the chili into bowls and top with freshly chopped cilantro and creamy avocado slices to add a pop of color and richness. For an extra layer of texture, pair the chili with crusty artisan bread or crunchy tortilla chips on the side. Enjoy your delightful meal!