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To create Sweet Potato Black Bean Chili, you will need: - 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 cup vegetable broth - 1 red bell pepper, diced - 1 yellow onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro for garnish - Avocado slices for serving (optional) Feel free to make this chili your own. Consider adding: - Corn for sweetness and crunch - Jalapeños for heat - Zucchini or spinach for extra veggies - A squeeze of lime for brightness - Cheese for creaminess (if desired) Each serving of this chili is packed with nutrients. Here is the approximate breakdown: - Calories: 300 - Protein: 12g - Fat: 7g - Carbohydrates: 50g - Fiber: 12g - Sugars: 5g This chili offers a hearty meal that is both filling and nutritious. Enjoy the flavors and feel good knowing you are eating something wholesome! You can make Sweet Potato Black Bean Chili in just a few simple steps. Start with fresh ingredients. Gather your sweet potatoes, black beans, tomatoes, and spices. This dish takes about 15 minutes to prep and 45 minutes to cook. It serves four and is perfect for a cozy meal. 1. Heat the Olive Oil: In a large pot, heat one tablespoon of olive oil over medium heat. 2. Sauté Vegetables: Add one chopped onion and one diced red bell pepper. Cook for about five minutes until the onion looks clear. Then, add two minced garlic cloves and cook for one more minute. 3. Add Sweet Potatoes: Stir in two medium diced sweet potatoes. Cook for five minutes, stirring now and then. 4. Incorporate Spices: Sprinkle in two tablespoons of chili powder, one teaspoon of cumin, one teaspoon of smoked paprika, plus salt and pepper to taste. Mix well to coat the veggies. 5. Combine Remaining Ingredients: Pour in one can of diced tomatoes with juices, one can of rinsed black beans, and one cup of vegetable broth. Stir to blend all the flavors. 6. Simmer the Chili: Bring the mix to a boil. Then, reduce the heat and cover. Let it simmer for about 25 to 30 minutes until the sweet potatoes are soft. Stir occasionally. 7. Adjust Seasoning: Taste the chili and adjust the seasoning. Add more salt or spices if needed. 8. Garnish and Serve: Spoon the chili into bowls. Top with fresh cilantro and optional avocado slices for extra creaminess. To get a great texture, cut the sweet potatoes into even pieces. This helps them cook at the same rate. Stirring occasionally prevents the chili from sticking to the pot. If you want a thicker chili, let it simmer longer without the lid. For a thinner chili, add more broth or water. Enjoy your delicious, hearty meal! To make your sweet potato black bean chili shine, start with fresh ingredients. Use ripe tomatoes and crisp bell peppers. When you sauté the onion and peppers, let them cook until they are soft. This step builds a sweet base. Add garlic last to keep its strong flavor. Don't rush the spices; let them toast for a minute. This will make your chili taste richer. One common mistake is adding all the ingredients at once. Layer them to build flavors. Make sure to rinse your black beans to remove excess salt. Avoid overcooking the sweet potatoes; they should be tender but not mushy. Taste your chili before serving. Adjust the seasoning if it needs more salt or spice. This will ensure each bowl is perfect. Serve your chili hot, topped with fresh cilantro. Add avocado slices for creaminess. A sprinkle of lime juice brightens the dish. Pair it with crusty bread or warm tortillas. You can also serve it over rice for a heartier meal. This chili is great for lunch the next day and tastes even better after resting! {{image_2}} You can boost protein in your chili with simple additions. Tofu works great. Just cube firm tofu and add it when you toss in the sweet potatoes. You can also use seitan, a wheat-based protein. It adds a nice chewy texture. Add either about 1 cup for a hearty meal. If you love heat, add more chili powder or diced jalapeños. You can also try a dash of hot sauce. For a milder chili, use less chili powder and skip the spicy peppers. You can always serve hot sauce on the side. This lets everyone adjust the heat to their taste. Serve your chili with delicious sides. Cornbread goes well and adds a sweet touch. Rice is another great option. It soaks up the chili’s flavors. You can also serve it with a fresh salad. This adds crunch and balances the meal. Don't forget some avocado slices on top for creaminess! To store your leftover Sweet Potato Black Bean Chili, let it cool first. Then, place it in an airtight container. Make sure to use a container that seals well. Store it in the fridge for up to 4 days. If you want to keep it longer, freezing is a great option. When you’re ready to enjoy your chili again, take it out of the fridge. You can reheat it on the stove or in the microwave. On the stove, heat it over medium heat. Stir it often to avoid burning. In the microwave, use a microwave-safe bowl and heat it for 1-2 minutes. Stir halfway through to ensure even warming. To freeze your chili, use a freezer-safe container. Leave some space at the top to allow for expansion as it freezes. It can last for about 3 months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. After thawing, reheat it as described above. Yes, you can make Sweet Potato Black Bean Chili in a slow cooker. Just follow these steps: - Sauté the onion, bell pepper, and garlic in a pan. - Then, add them to the slow cooker along with the sweet potatoes, black beans, diced tomatoes, and spices. - Pour in the vegetable broth. - Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method makes the chili even richer in flavor as it simmers slowly. If you do not have sweet potatoes, you can use regular potatoes or butternut squash. Both options will change the taste slightly, but they will still work well. You can also try using carrots for a different texture and sweetness. Make sure to adjust cooking times based on what you choose, as different veggies cook at different rates. Yes, Sweet Potato Black Bean Chili is gluten-free. All the ingredients in this recipe, like beans, vegetables, and spices, do not contain gluten. Just ensure that any canned goods you use, like the black beans and tomatoes, are labeled gluten-free. This chili is a great choice for those who need to avoid gluten while still enjoying a hearty meal. In this post, we discussed the key ingredients for Sweet Potato Black Bean Chili and how to prepare it. I shared step-by-step cooking instructions and tips for the best texture. You learned about various ways to customize the dish and how to store it properly afterward. Remember, cooking is about experimenting and having fun. Enjoy your chili, whether spicy or mild, and explore different protein options. Don't hesitate to ask questions if you want to make it even better. Dive in and enjoy a bowl of this hearty chili!

Sweet Potato Black Bean Chili

Warm up your evenings with this delicious Sweet Potato Black Bean Chili! This comforting recipe features tender sweet potatoes, hearty black beans, and flavorful spices that come together in just 45 minutes. Perfect for meal prep or a cozy dinner, it’s packed with nutrients and bursting with taste. Click through for the full recipe and make this satisfying chili your new favorite dish!
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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 cup vegetable broth

1 red bell pepper, diced

1 yellow onion, finely chopped

2 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro for garnish

Avocado slices for serving (optional)

Instructions
 

Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.

    Sauté Vegetables: Add the chopped onion and diced red bell pepper to the pot. Sauté for about 5 minutes until the onion becomes translucent. Then add the minced garlic and cook for another minute until fragrant.

      Add Sweet Potatoes: Stir in the diced sweet potatoes. Cook for about 5 minutes, stirring occasionally.

        Incorporate Spices: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the vegetables in the spices.

          Combine Remaining Ingredients: Pour in the diced tomatoes (with juices), black beans, and vegetable broth. Stir well to combine all ingredients.

            Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the sweet potatoes are tender, stirring occasionally.

              Adjust Seasoning: Taste the chili and adjust seasoning if needed, adding more salt or spices as desired.

                Garnish and Serve: Ladle the chili into bowls and garnish with fresh cilantro and avocado slices if desired.

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