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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes (with juice) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, chopped (any color) - 1-2 jalapeños, minced (adjust based on heat preference) - 2 teaspoons ground cumin - 1 tablespoon chili powder - 1 teaspoon smoked paprika - 4 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - 1 cup corn (frozen or canned) - Fresh cilantro for garnish (optional) - Avocado slices for serving (optional) Sweet potato black bean chili is a hearty dish. You need simple, fresh ingredients to make it great. Start with sweet potatoes. They add a nice sweetness and texture. Black beans give protein and fiber. Diced tomatoes bring moisture and flavor. You can use any color bell pepper. They add crunch and sweetness. Jalapeños give heat, but adjust to your taste. Onions and garlic are key. They build a strong base for the chili. The spices, like cumin, chili powder, and smoked paprika, create depth. Vegetable broth makes everything come together. Olive oil helps cook the veggies and adds richness. Finally, corn adds a pop of sweetness. Think about garnishes. Fresh cilantro and avocado slices make each bowl look and taste better. Gather all these ingredients and get ready to cook! Sautéing the aromatics Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and cook it for about 3-4 minutes. You want it to turn translucent. Next, add 2 minced garlic cloves, 1 chopped bell pepper, and 1-2 minced jalapeños. Stir and cook for another 2-3 minutes until the veggies soften. Cooking the sweet potatoes Now, it’s time to add the star of the show: 2 medium sweet potatoes, peeled and diced. Sauté them for about 5 minutes. This helps to kickstart their cooking and adds flavor to the mix. Adding spices and simmering Sprinkle in 2 teaspoons of ground cumin, 1 tablespoon of chili powder, and 1 teaspoon of smoked paprika. Don’t forget to season with salt and pepper. Stir everything well to coat the vegetables. This is where the magic begins, as the spices make the dish fragrant and tasty. Including black beans and broth Pour in 4 cups of vegetable broth and add 1 can (14 oz) of diced tomatoes with their juice. Then, mix in 1 can (15 oz) of drained and rinsed black beans. Bring the whole pot to a boil. After it boils, reduce the heat and let it simmer for 25-30 minutes. You want the sweet potatoes to be tender. Final simmer and seasoning adjustments After the sweet potatoes are soft, add 1 cup of corn, whether frozen or canned. Stir it all together and let it simmer for another 5 minutes. Before serving, taste the chili and adjust the seasoning if needed. Serving suggestions Serve the chili in bowls. Top with fresh cilantro and avocado slices for a colorful and creamy finish. A squeeze of lime juice on top can brighten the flavors even more. Enjoy your savory sweet potato black bean chili! To make your chili pop, adjust the spice levels. You can add jalapeños for heat. If you like it milder, use less or omit them. Chili powder brings warmth too. Don’t shy away from using herbs like oregano or thyme. They add depth to your dish. A dash of lime juice before serving can brighten all the flavors. For the best chili, use a heavy pot. A Dutch oven works great. It holds heat well and cooks evenly. To ensure sweet potatoes are tender, cut them into even pieces. This helps them cook at the same rate. Stir occasionally while simmering. This helps them stay soft but not mushy. If you notice them breaking apart, reduce the cooking time. {{image_2}} You can easily change up your chili with different beans. Kidney beans or pinto beans work great. They add their own taste and texture. If you want to mix it up, try different veggies too. Zucchini adds a nice crunch, while carrots bring a touch of sweetness. Both options make your chili even more colorful and fun. If you need a gluten-free dish, this chili is perfect. All the ingredients are naturally gluten-free. Just ensure your broth and canned items are certified gluten-free. For a vegan option, this recipe is already meat-free. You can use vegetable broth and skip any animal products. Enjoy a bowl that fits your dietary needs without losing flavor! To keep your sweet potato black bean chili fresh, follow these simple steps. Store it in an airtight container. This keeps moisture out and flavors in. You can refrigerate it for up to five days. Make sure it cools to room temperature before sealing it. If you want to save some for later, freezing is a great option. Pour the chili into freezer-safe bags or containers. Leave some space at the top, as it will expand when frozen. Label the bags with the date. You can freeze it for up to three months. When it comes to reheating, the stove is the best choice. Pour the chili into a pot and heat over low to medium heat. Stir it often to avoid burning. It should take about 10 minutes to warm through. If you want to use a microwave, place the chili in a bowl. Cover it with a microwave-safe lid or wrap. Heat it in short bursts, stirring in between. This helps heat evenly. To refresh the flavors, add a splash of vegetable broth or a squeeze of lime juice when reheating. This can brighten up the taste and keep it delicious. What to serve with Sweet Potato Black Bean Chili? You can serve this chili with cornbread, rice, or tortilla chips. It pairs well with a fresh salad or avocado slices on top. I love adding a dollop of sour cream or yogurt for creaminess. Can I make this chili in a slow cooker? Yes, you can! Just sauté the onion, garlic, and peppers first. Then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. How do I adjust the recipe for more servings? To make more servings, simply double the ingredients. Keep the same cooking time, but check for doneness. You want the sweet potatoes to be tender and the flavors to meld together. Caloric content per serving Each serving of this chili has about 250 calories. This can vary based on your toppings and sides. Health benefits of key ingredients - Sweet Potatoes: Rich in fiber and vitamins A and C. They help boost your immune system. - Black Beans: Full of protein and iron. They support muscle health and energy. - Bell Peppers: High in antioxidants and vitamins. They help fight inflammation. - Corn: Provides fiber and carbs for energy. It adds sweetness and texture to the chili. This dish is healthy and packed with goodness! Sweet Potato Black Bean Chili is full of flavor and nutrition. We covered the key ingredients like sweet potatoes, black beans, and spices. You learned easy steps to prepare and cook this dish. I shared tips on enhancing flavors and options for variations to fit your needs. Remember, storing leftovers correctly keeps your chili fresh. Whether you decide to adjust the recipe or serve it differently, this chili is sure to please. Enjoy making it and share with friends!

Sweet Potato Black Bean Chili

Warm up your evenings with this delicious Sweet Potato Black Bean Chili! Packed with nutritious ingredients like sweet potatoes, black beans, and spices, this savory dish is easy to make and perfect for cozy gatherings. In just 40 minutes, you can create a comforting meal that serves 4-6 people. Click to explore the full recipe and elevate your dinner game with this flavorful bowl of goodness!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

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

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped (any color)

1-2 jalapeños, minced (adjust based on heat preference)

2 teaspoons ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

4 cups vegetable broth

2 tablespoons olive oil

salt and pepper to taste

1 cup corn (frozen or canned)

Fresh cilantro for garnish (optional)

Avocado slices for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

    Stir in the minced garlic, bell pepper, and jalapeños. Cook for another 2-3 minutes until the vegetables soften.

      Add the diced sweet potatoes to the pot and sauté for an additional 5 minutes, allowing them to begin cooking.

        Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat the vegetables with the spices.

          Pour in the vegetable broth, diced tomatoes with their juice, and the black beans. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.

            Add the corn and stir to combine. Simmer for another 5 minutes to heat through.

              Taste and adjust seasoning as needed.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4-6

                  - Presentation Tips: Serve the chili in bowls topped with fresh cilantro and avocado slices, adding a splash of color and creaminess to each serving. A sprinkle of lime juice can elevate the flavors even more!