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To make Sweet Potato Black Bean Chili, gather these simple ingredients: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 cups vegetable broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish - Lime wedges for serving You can easily swap some ingredients if needed: - Use any type of beans, like kidney or pinto beans, instead of black beans. - Swap sweet potatoes for regular potatoes or butternut squash. - Use fresh tomatoes if canned ones are not available. - Any onion type works; red or yellow onions are great. - If you don’t have vegetable broth, water will work too. - For added heat, try jalapeños or hot sauce instead of cayenne pepper. This chili is not only tasty but also healthy. Here’s a rough estimate per serving: - Calories: 250 - Protein: 10g - Carbohydrates: 45g - Dietary Fiber: 12g - Sugars: 5g - Fat: 6g This dish is packed with nutrients from sweet potatoes and beans. Plus, it fits well into a balanced diet! {{ingredient_image_1}} Start by peeling and dicing two medium sweet potatoes. Make sure the pieces are small and even. This helps them cook well. Next, chop one medium onion and one bell pepper. You can use any color of bell pepper you like. Mince three cloves of garlic. Gather all these vegetables together. They will add great flavor to your chili. In a large pot, heat two tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and bell pepper. Sauté them for about 5 to 7 minutes. You want them soft but not brown. Then, add the minced garlic and cook for 1 to 2 minutes. It will smell amazing! Next, add the diced sweet potatoes. Stir them in well and cook for 5 minutes. This will help soften them a bit. Now, sprinkle in the spices: 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, and 1/2 teaspoon of cayenne pepper. Add salt and black pepper to taste. Stir until the sweet potatoes are coated in the spices. Pour in one can of diced tomatoes with green chilies and 2 cups of vegetable broth. Then, add one can of black beans that you rinsed and drained. Bring everything to a boil. After that, reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes. Stir occasionally to keep it from sticking to the bottom. Once the sweet potatoes are tender, taste the chili. Adjust the seasoning if needed. If you want a thinner chili, add a splash of vegetable broth. Serve your chili hot. Garnish with fresh cilantro and add lime wedges on the side for a zesty touch. Enjoy this hearty meal! If you like some heat, add more cayenne pepper. Start with a half teaspoon. Taste the chili after it cooks for a bit. You can always add more spice later. If you want it milder, skip the cayenne. You can also use sweet or mild chili powder for a gentle flavor. To boost the flavors, try adding lime juice. A squeeze of fresh lime brightens the dish. You can also toss in some fresh herbs like cilantro or parsley. They add a burst of freshness. For a smoky touch, add a dash of chipotle powder. It gives a nice depth without being too spicy. This chili tastes even better the next day. Make it in advance and store it in the fridge. Let the flavors blend overnight. You can prepare it up to three days ahead. Just reheat it gently on the stove. If it thickens, add a splash of vegetable broth to loosen it up. Pro Tips Use Fresh Spices: Freshly ground spices can enhance the flavor significantly. Consider using whole spices and grinding them just before cooking for a more aromatic chili. Adjust the Heat: If you like your chili spicy, feel free to increase the cayenne pepper or add fresh jalapeños. For a milder taste, reduce the cayenne or omit it altogether. Make it Ahead: This chili tastes even better the next day! Make a larger batch and refrigerate it overnight to allow the flavors to meld together. Serve with Toppings: Enhance your chili experience by serving it with a variety of toppings like avocado, shredded cheese, or sour cream. Fresh lime juice also adds a bright flavor! {{image_2}} You can change this chili to fit your taste. Add corn for a sweet crunch. Try diced zucchini for more veggies. You can also put in some spinach or kale. These greens add color and nutrition. For a smokier flavor, add chipotle peppers in adobo sauce. This will spice things up! Want some protein? You can add cooked chicken or turkey. If you prefer plant-based options, try adding lentils. They cook fast and soak up flavors well. For a hearty twist, add ground beef or sausage. Just brown the meat first, then mix it in with the veggies. This chili is fun to serve! Use it as a taco filling. Just scoop some into a tortilla and add toppings. You can also serve it over rice. It makes a filling rice bowl. Top it with fresh cilantro and a squeeze of lime. For a crunchy twist, serve it with tortilla chips. Enjoy the flavors in many ways! After making your sweet potato black bean chili, let it cool down. Once it’s cool, place it in an airtight container. Store it in the fridge for up to five days. This chili tastes great as leftovers. The flavors will deepen, making each bite even better. You can also freeze your chili if you have extra. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top for expansion. This chili freezes well for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat your chili, you have a few options. You can warm it on the stove over medium heat. Stir it often to keep it from sticking. If you use a microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. Add a splash of broth if it seems too thick. Enjoy your meal! Yes, you can make this chili in a slow cooker. Start by sautéing the onion and bell pepper in olive oil. After that, add all the ingredients to the slow cooker. Mix well and cook on low for 6-8 hours or on high for 3-4 hours. It will be just as tasty! You can enjoy this chili with various sides. Try serving it with: - Cornbread - Rice - Tortilla chips - A simple green salad - Avocado slices These sides add great texture and flavor. You can also use lime wedges to squeeze over the chili for extra zing. Yes, this recipe is gluten-free. All the ingredients, like sweet potatoes, black beans, and spices, do not contain gluten. Always check labels when buying canned goods, like the diced tomatoes, to be sure. Enjoy this hearty meal without worry! This blog post details how to make Sweet Potato Black Bean Chili. We covered the key ingredients and their substitutes. You learned how to prepare, cook, and serve the chili. Tips like adjusting spice levels and enhancing flavors can improve your dish. We explored variations with proteins and serving ideas. Finally, I shared storage tips for leftovers. Making this chili is fun and simple. Enjoy creating your version and share it with others!

Sweet Potato Black Bean Chili

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can diced tomatoes with green chilies (14 oz)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper any color, chopped
  • 2 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 0.5 teaspoon cayenne pepper (adjust to taste)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for 5-7 minutes, until softened.
  • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add the diced sweet potatoes to the pot and stir to combine with the vegetables. Cooking for about 5 minutes will help soften them slightly.
  • Sprinkle in the ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Stir until the sweet potatoes are well coated with the spices.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the black beans.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
  • Taste and adjust seasoning if needed. If you prefer a thinner chili, add an extra splash of vegetable broth.
  • Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing.

Notes

Adjust the cayenne pepper to your spice preference.
Keyword black bean, chili, sweet potato, vegetarian