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To make a hearty sweet potato black bean chili, gather these fresh ingredients: - 2 large sweet potatoes, peeled and diced - 1 can black beans, rinsed and drained - 1 can diced tomatoes with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 cups vegetable broth - 1 tablespoon olive oil - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving This mix of ingredients creates a warming and filling dish. Sweet potatoes add a creamy texture and a touch of sweetness. Black beans bring protein and fiber that help keep you full. The diced tomatoes with green chilies add a nice kick. Onion and garlic bring depth to the flavor. The bell pepper adds crunch and color. Vegetable broth ties everything together, while the spices—cumin, smoked paprika, and cayenne—give it character. You can tweak the spices to suit your taste. Use more cayenne for extra heat, or leave it out for a milder dish. Fresh cilantro and lime add brightness when serving. Enjoy making this chili; it is easy and delightful! To start, you need to prepare your ingredients. First, peel and dice the sweet potatoes into small cubes. This helps them cook evenly. Next, chop the onion and bell pepper. Aim for small pieces so they soften quickly in the pot. Finally, rinse the black beans in a colander. This step removes extra salt and makes the beans taste fresh. Now it’s time to cook! Heat one tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and bell pepper. Cook for about five minutes until they soften. Then, stir in the minced garlic and cook for one more minute. This will make your kitchen smell amazing! Next, add the diced sweet potatoes, rinsed black beans, diced tomatoes with green chilies, and vegetable broth. Sprinkle in the ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Bring everything to a boil. Once it boils, lower the heat, cover the pot, and let it simmer for 25 to 30 minutes. Stir it occasionally. This helps the flavors blend and cooks the sweet potatoes until they are tender. After simmering, taste your chili. If you like it spicier, add more cayenne pepper. Adjust the salt and pepper as needed. Finally, serve your chili hot! Garnish it with fresh cilantro and lime wedges. This adds a fresh burst of flavor. Enjoy your meal! Ensuring Even Cooking of Sweet Potatoes To cook sweet potatoes well, cut them into small, even pieces. This helps them cook at the same rate. Aim for bite-sized cubes. When you add them to the pot, stir them well with the other ingredients. This way, they get coated in all the tasty flavors. Tips for Enhancing Flavor To boost the flavor of your chili, use fresh herbs like cilantro. Add it at the end for a bright taste. You can also squeeze lime juice over the top. This adds a nice zesty kick. If you want more heat, adjust the cayenne pepper. Start with a little, then taste before adding more. Pairing with Bread or Rice Sweet potato black bean chili pairs well with bread or rice. You can serve it over cooked rice for a filling meal. Crusty bread is great for dipping. Try a slice of sourdough or whole grain for added texture. Ideal Side Dishes Some side dishes work well with this chili. Consider a simple salad with greens and a light dressing. Cornbread is also a fantastic choice. It adds sweetness and complements the chili’s warmth. Nutritional Advantages of Sweet Potatoes Sweet potatoes are packed with vitamins. They are rich in vitamin A, which is good for your eyes. They also have fiber, which helps with digestion. Eating sweet potatoes can keep you full for longer. Benefits of Black Beans Black beans are a great source of protein. They provide iron, which helps your blood stay healthy. They also have fiber, which is good for your gut. Together with sweet potatoes, they make this chili not just tasty, but nutritious too. {{image_2}} You can add protein to your chili for more flavor and nutrition. Tofu or tempeh are great choices. They soak up the spices well and give a nice texture. - Incorporating Tofu: Use firm tofu for a hearty bite. Just cube it and add it to the pot when you add the sweet potatoes. You can sauté it first to give it a nice crust. - Incorporating Tempeh: Tempeh adds a nutty flavor. Crumble it into smaller pieces and cook it with the onions and bell peppers. This will make your chili more filling. Do you like it mild or hot? You can easily adjust the spice levels in this chili. - Mild Chili: If you prefer less heat, skip the cayenne pepper. You can add a pinch of smoked paprika for flavor without the spice. - Hot Chili: For those who love heat, add more cayenne pepper or even some diced jalapeños. You can also top it with hot sauce when serving for an extra kick. Feel free to switch out the sweet potatoes for other veggies. This keeps your chili fresh and exciting. - Substituting Sweet Potatoes: Carrots or butternut squash work well. They add sweetness and texture. Just chop them into small pieces like the sweet potatoes. - Other Veggies: You can also add zucchini or corn. They add color and nutrients. Just toss them in during the last 10 minutes of cooking for the best results. After cooking your sweet potato black bean chili, let it cool down. This step is key. Once cool, transfer it to an airtight container. Make sure the lid seals well. This keeps the chili fresh and tasty. Store it in the fridge. It should be good for about 4 to 5 days. Want to save some for later? Freezing is a great option. First, let the chili cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. This helps prevent freezer burn. When you are ready to eat, thaw it overnight in the fridge. For reheating, warm it on the stove or in the microwave. Stir occasionally to heat evenly. How long does this chili last? In the fridge, it lasts about 4 to 5 days. If you freeze it, sweet potato black bean chili stays good for about 3 months. Just remember to check for any off smells or changes in texture before eating. Enjoy your hearty meal safely! Yes, you can! For slow cooking, chop all your veggies as usual. Start by sautéing the onion and bell pepper in a pan with olive oil. This step adds great flavor. Then, add the sautéed veggies to the slow cooker. Toss in everything else: sweet potatoes, black beans, tomatoes, vegetable broth, and spices. Set your slow cooker to low for 6-8 hours or high for 3-4 hours. Check for doneness by poking the sweet potatoes. They should be soft. Stir it halfway through if you can. Yes, this chili is gluten-free! All the ingredients are naturally gluten-free. Sweet potatoes, black beans, and spices are safe for those who avoid gluten. Just make sure your vegetable broth does not contain gluten. Most store-bought options are gluten-free, but always check the label. This recipe is already vegan! All the ingredients are plant-based. Sweet potatoes and black beans provide protein and nutrients. The spices add flavor without any animal products. If you want to add a topping, use avocado or cashew cream for a creamy touch. Enjoy your delicious and wholesome vegan chili! This article walks you through a great chili recipe using sweet potatoes and black beans. You learned about key ingredients, cooking steps, tips for flavor, and storage advice. Making variations lets you tailor the dish to your taste. Remember, this chili is not only tasty but also healthy. Enjoying it with sides like bread or rice makes it even better. Now, you have all the tools to create a delicious meal. Get cooking and share it with friends or family for a cozy feast!

Sweet Potato Black Bean Chili

Discover the ultimate Spicy Sweet Potato Black Bean Chili that's sure to warm your soul! This hearty recipe combines tender sweet potatoes, protein-packed black beans, and a kick of spices for a deliciously spicy meal. Perfect for chilly nights or meal prep, whip it up in just 45 minutes. Ready to dive into this flavorful dish? Click through to explore the full recipe and bring some spice to your dinner table!
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Ingredients
  

2 large sweet potatoes, peeled and diced

1 can black beans, rinsed and drained

1 can diced tomatoes with green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), chopped

2 cups vegetable broth

1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced sweet potatoes, black beans, diced tomatoes with green chilies, vegetable broth, ground cumin, smoked paprika, cayenne pepper, salt, and pepper.

        Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally.

          Taste and adjust seasoning if necessary. If you prefer a spicier chili, add more cayenne as desired.

            Serve hot, garnished with fresh cilantro and lime wedges on the side.

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