Go Back
To make Cozy Sweet Potato Black Bean Chili, you need some key ingredients. Each one adds flavor and texture to the dish. Here’s what you will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes (with juices) - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish (optional) - Avocado slices for topping (optional) - Lime wedges for serving (optional) Each of these ingredients plays an important role. The sweet potatoes bring natural sweetness. Black beans add protein and texture. Diced tomatoes provide a juicy base. Onion and garlic offer a savory kick. Bell peppers add color and crunch. The spices transform this dish. Chili powder gives warmth. Cumin and smoked paprika add depth. Cayenne pepper brings heat; adjust it to your taste. Salt and pepper highlight the flavors. For the perfect finish, you can add fresh cilantro, avocado, and lime. These toppings add freshness and creaminess. They elevate your chili to the next level. Enjoy gathering these simple ingredients and preparing a cozy meal! 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the diced onion and bell pepper. Sauté them for about five minutes until they soften. This step is key. It builds a sweet base for your chili. 3. Next, stir in the minced garlic. Cook for one to two minutes. You want it fragrant but not burnt. 4. Now, add the diced sweet potatoes to the pot. Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Stir well to coat the sweet potatoes with the spices. 1. Pour in the vegetable broth next. Then, add the diced tomatoes with their juices. 2. Bring the mixture to a boil. It’s exciting to see all those flavors start to meld! 3. Once it boils, lower the heat to a simmer. Let it cook for 20 to 25 minutes. You want the sweet potatoes to become tender. Stir occasionally to prevent sticking. 1. After the sweet potatoes are soft, stir in the black beans. This adds protein and creaminess. 2. Let the chili simmer for another 10 minutes. This lets the flavors blend beautifully. 3. Taste your chili and adjust the seasonings if needed. 4. For serving, ladle the chili into bowls. Add fresh cilantro, avocado slices, and a lime wedge on the side. This adds a nice burst of flavor and color! - Overcooking sweet potatoes: Sweet potatoes cook down quickly. If you cook them too long, they turn mushy. Aim for tender, not mushy. Check them after 20 minutes of simmering. - Adding spices at the wrong time: Timing matters. Add spices too early, and they lose their kick. Add them when you mix in the sweet potatoes for the best flavor. - Adding extra spices for heat or depth: Want to spice things up? Try adding more cayenne or a dash of chipotle powder. For a deeper taste, add smoked paprika or even a touch of cinnamon. - Using fresh ingredients vs canned: Fresh ingredients bring bright flavors. Fresh garlic and onions taste better than dried. Use fresh tomatoes if you can. They add a juicy burst to the chili. - Best accompaniments for chili: Serve with crusty bread or cornbread. A slice of avocado toast pairs well, too. Chips and salsa are great for snacking. - Creative garnishing ideas: Top your chili with fresh cilantro, avocado slices, or a dollop of sour cream. Lime wedges add a zesty touch. You can even sprinkle cheese for a creamy finish. {{image_2}} For those following a vegan diet, you can top your chili with fresh avocado slices. They add a creamy texture and a nice flavor. You can also use dairy-free yogurt instead of sour cream. If you need gluten-free options, this chili is already safe. All the ingredients are naturally gluten-free. Just check your broth label to ensure it is gluten-free. If you want to switch things up, try using kidney beans or pinto beans instead of black beans. Both give a great taste and texture. You can also add different veggies. Try corn, zucchini, or even carrots for a twist. Each option adds more flavor and nutrition. To make your chili milder, reduce the cayenne pepper. You can leave it out entirely if you prefer no heat. For those who love spice, add more cayenne or some jalapeños. You could also try a dash of hot sauce for an extra kick. Adjusting the spice level lets everyone enjoy this dish. To keep your chili fresh, place leftovers in an airtight container. This helps keep air out and flavor in. I prefer glass containers because they do not stain. You can store the chili in the fridge for up to five days. Make sure to let it cool before sealing. Freezing chili is easy. First, let the chili cool completely. Then, divide it into portions. Use freezer-safe bags or containers. Remove as much air as you can from the bags. Label them with the date and contents. Chili can be frozen for up to three months. To thaw, place the bag in the fridge overnight. If you're in a hurry, submerge the bag in cold water. This method thaws it quickly and safely. You can also use the microwave if needed. Reheating chili is simple. You can use a pot on the stove. Heat it over medium-low heat until warm. Stir often to prevent sticking. Another great method is the microwave. Place the chili in a microwave-safe bowl. Cover it with a microwave-safe lid or wrap. Heat for about 1-2 minutes. Stir and heat more if needed. Avoid overheating to keep the flavors intact. Enjoy your cozy chili warm and flavorful every time! Cozy Sweet Potato Black Bean Chili stays fresh for about 4 to 5 days in the fridge. Make sure to store it in an airtight container. This helps keep flavors strong and safe to eat. Yes, you can use a slow cooker! Just add all your ingredients to the pot. Set it on low for 6 to 8 hours. If you are in a hurry, set it on high for 3 to 4 hours. The slow cook method lets flavors blend well. You can serve this chili with several tasty sides. Cornbread or tortilla chips work great. You might also enjoy it with a side salad. Topping it with avocado or sour cream adds creaminess. Absolutely! This chili is perfect for meal prep. Make a big batch and divide it into portions. It reheats well, making it easy to enjoy throughout the week. Just remember to store it properly for the best taste. This blog post shared a simple recipe for Cozy Sweet Potato Black Bean Chili. We detailed the key ingredients, step-by-step cooking tips, and ways to enhance flavor. I highlighted common mistakes and variations to fit different diets. Remember, cooking is about experimenting and enjoying the process. With these tips, you can make a tasty chili that warms your heart and stomach. Enjoy every bite, and share your chili creations with others!

Cozy Sweet Potato Black Bean Chili

Warm up with a bowl of Cozy Sweet Potato Black Bean Chili that's bursting with flavor and goodness! This easy recipe combines sweet potatoes, black beans, and vibrant spices for a satisfying meal that's perfect for any night. With a prep time of just 15 minutes, it's a quick and healthy option for busy days. Click through to discover how to make this delicious chili and impress your family and friends at dinner!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (14 oz) diced tomatoes (with juices)

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro for garnish (optional)

Avocado slices for topping (optional)

Lime wedges for serving (optional)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and bell pepper, cooking until softened, about 5 minutes.

    Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add the diced sweet potatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to coat the sweet potatoes with the spices.

        Pour in the vegetable broth and add the diced tomatoes along with their juices. Bring the mixture to a boil.

          Reduce the heat to a simmer and let it cook for 20-25 minutes, or until the sweet potatoes are tender.

            Stir in the black beans and continue to simmer for another 10 minutes to heat through and blend the flavors.

              Taste and adjust seasoning as needed.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                  - Presentation Tips: Serve the chili in bowls topped with fresh cilantro, avocado slices, and a lime wedge on the side for a burst of flavor. Consider adding a dollop of sour cream or Greek yogurt for creaminess.