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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes, with juices - 1 large onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, chopped - 2 cups vegetable broth Sweet potatoes serve as the star of this dish. They add sweetness and warmth. Black beans bring protein and texture. Diced tomatoes add acidity and depth. The onion, garlic, and red bell pepper enhance the flavor base. - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) Chili powder gives the chili its signature kick. Cumin adds earthiness. Smoked paprika offers a subtle smokiness. Cayenne pepper lets you control the heat level. Adjust it based on your taste. - Fresh cilantro - Lime wedges - 2 tablespoons olive oil Fresh cilantro adds brightness and a pop of color. Lime wedges provide acidity and freshness. Olive oil helps sauté the base ingredients. These garnishes elevate the chili and make it visually appealing. This blend of ingredients creates a rich, hearty chili that is both satisfying and healthy. Each bite bursts with flavors that complement each other well. You can easily customize it to your liking. {{ingredient_image_1}} - Start by peeling and dicing the sweet potatoes. This gives them a nice texture. - Chop the onion and red bell pepper. Mince the garlic for strong flavor. Next, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes. Wait until the onion turns translucent. Then, stir in the minced garlic and chopped red bell pepper. Sauté these for another 3-4 minutes. You want the pepper to soften a bit. Now, add the diced sweet potatoes to the pot. Stir them well with the other veggies. Cook this mix for about 5 minutes. This helps the sweet potatoes start to soften. Next, sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper. Stir everything to coat the veggies in spices. Cook this for 1-2 minutes. You’ll notice a great aroma filling the kitchen. Pour in the diced tomatoes with their juices and the vegetable broth. Add the rinsed black beans and stir well to combine all the ingredients. Bring this mixture to a boil. Then, reduce the heat and let it simmer uncovered for about 25-30 minutes. Stir occasionally until the sweet potatoes become tender. The chili will thicken nicely. After simmering, season the chili with salt and pepper to taste. If you like it spicy, add more cayenne pepper. Serve the chili hot. Garnish it with fresh cilantro and a lime wedge. Squeeze the lime over the chili for a fresh burst of flavor. Enjoy your hearty sweet potato black bean chili! Adjusting spice levels You can control the heat in your chili. If you like it mild, use less cayenne pepper. Start with ¼ teaspoon and taste. If you want more spice, add a pinch at a time. Remember, it's easier to add than to remove! Adding other vegetables Feel free to mix in veggies. Corn, zucchini, or carrots work well. Just chop them small so they cook evenly. Add them when you toss in the sweet potatoes. This gives you more flavor and nutrients. Using a slow cooker vs. stovetop Both methods work great. A slow cooker lets flavors meld over hours. Add all ingredients and cook on low for 6-8 hours. For stovetop, follow the recipe for a quicker meal. It takes about 30-40 minutes on medium heat. Tips for perfect texture To get the best texture, cut sweet potatoes evenly. This helps them cook at the same rate. Stir the chili during cooking to keep it smooth. If it’s too thick, add a splash of broth or water. Ideal serving dishes Serve the chili in deep bowls. This keeps it warm and looks nice. You can also use rustic bread bowls for a fun twist. It adds charm to your meal. Pairing suggestions with sides Chili pairs well with rice or cornbread. A simple green salad adds freshness. You can also offer toppings like cheese or avocado. These add great texture and flavor to every bite. Pro Tips Use Fresh Ingredients: Fresh sweet potatoes and vegetables will enhance the flavors of your chili, making it more vibrant and delicious. Adjust the Spice Level: Feel free to modify the amount of cayenne pepper based on your heat preference. Start with less and add more gradually to avoid overpowering the dish. Let it Simmer: Allow the chili to simmer longer for deeper flavors. The longer it cooks, the more the spices meld together. Garnish Creatively: Experiment with different garnishes like avocado, sour cream, or shredded cheese for added texture and flavor. {{image_2}} You can add meat or meat substitutes to your chili. Ground turkey or beef works well. For a vegetarian option, use lentils or chickpeas. If you want it vegan, stick with black beans and add tofu. These proteins will make your chili heartier and even more filling. To boost flavor, try different spices or herbs. Add oregano or thyme for a fresh twist. You can also incorporate sauces like hot sauce or soy sauce. These will give your chili an extra kick. Experimenting with flavors keeps the dish exciting. Using seasonal vegetables can change your chili game. In spring, add fresh peas or zucchini. In fall, try butternut squash for sweetness. Adapting your chili for different occasions makes it special. Serve it with cornbread for a cozy winter meal or a salad in summer. Store leftovers in an airtight container. This keeps the chili fresh and tasty. Let it cool before sealing. You can keep it in the fridge for about five days. To reheat, put it in a pot over medium heat. Stir often until it's hot. You can also use the microwave. Heat for one minute, then stir, and heat again if needed. To freeze, divide the chili into portions. Use freezer-safe containers or bags. This way, you can enjoy it later. It freezes well for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat on the stove or microwave until hot. In the fridge, the chili lasts about five days. If you see mold or it smells bad, it's best to throw it away. Freshness matters, so check before you eat! If it looks or smells off, don’t risk it. Enjoy your chili while it's still good! Can I use canned sweet potatoes? Yes, you can use canned sweet potatoes if you need a quick option. They will save time, but they may alter the texture slightly. Drain and rinse them well before adding to your chili. This will help reduce any excess liquid. How can I make this recipe gluten-free? This recipe is mostly gluten-free already! Just ensure your vegetable broth is gluten-free. Many brands offer gluten-free options. Always check the labels if you're unsure. What are the health benefits of sweet potatoes? Sweet potatoes are packed with vitamins and fiber. They are high in Vitamin A, which is good for your eyes and skin. They also provide potassium, which is great for heart health. Is this chili high in protein? Yes, this chili is high in protein thanks to the black beans. One can of black beans adds a good amount of protein. This makes it a filling and nutritious meal. Can I prep this chili ahead of time? Absolutely! You can chop your veggies and cook the chili a day in advance. Just store it in the fridge. The flavors will deepen overnight, making it even tastier. What should I serve with Sweet Potato Black Bean Chili? This chili pairs well with cornbread or rice. You can also serve it with tortilla chips for a fun crunch. Top with fresh cilantro and lime for added flavor. This blog post covered the tasty blend of sweet potatoes and black beans in chili. You learned about key ingredients, spices, and how to cook it just right. We talked about fun ways to customize your chili and store leftovers too. Remember, this dish is flexible. You can add your favorite spices or veggies. With its rich flavor and healthy ingredients, sweet potato black bean chili is a winner for any meal. Enjoy making it and sharing with friends!

Spicy Sweet Potato Black Bean Chili

A hearty and flavorful chili made with sweet potatoes, black beans, and a blend of spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (adjust to taste)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh cilantro and lime wedges

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until it becomes translucent.
  • Stir in the minced garlic and chopped red bell pepper. Sauté for another 3-4 minutes until the pepper softens.
  • Add the diced sweet potatoes to the pot and stir well. Cook for about 5 minutes, allowing the sweet potatoes to begin to soften.
  • Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper over the vegetables. Stir to coat everything evenly in the spices, cooking for 1-2 minutes until fragrant.
  • Pour in the diced tomatoes (with their juices) and vegetable broth. Add the rinsed black beans and stir well to combine all the ingredients.
  • Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 25-30 minutes. Stir occasionally until the sweet potatoes are tender and the chili has thickened.
  • Season with salt and pepper to taste. If desired, add extra cayenne pepper for more heat.
  • Serve hot, garnished with fresh cilantro and a wedge of lime on the side for squeezing over the chili.

Notes

Adjust the cayenne pepper to taste for desired spiciness.
Keyword black bean, chili, spicy, sweet potato, vegetarian