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Savory Sweet Potato Black Bean Chili Easy Recipe

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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 medium red onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, chopped - 1 can (15 oz) diced tomatoes with green chilies - 1 cup vegetable broth - 2 teaspoons ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish - 1 avocado, diced (for topping) You can swap sweet potatoes with butternut squash if needed. For a bean substitute, try chickpeas. Use onion powder instead of fresh onion if you prefer. Each serving has about 300 calories. It provides 12 grams of protein and 10 grams of fiber. You also get vitamins A and C from sweet potatoes and peppers. The black beans add iron and potassium. This chili is both vegetarian and vegan. It contains no animal products. To keep it gluten-free, ensure your broth is gluten-free. All the ingredients are naturally gluten-free, making this chili a safe choice for those with gluten sensitivities. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 medium red onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, chopped - 1 can (15 oz) diced tomatoes with green chilies - 1 cup vegetable broth - 2 teaspoons ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish - 1 avocado, diced (for topping) Chop the sweet potatoes into small cubes. This helps them cook evenly. Dice the onion and bell pepper into small pieces. Mince the garlic finely, as this enhances its flavor. Preparing ingredients is key. It saves time while cooking and helps with even cooking. When everything is ready, you can focus on cooking without interruptions. Now, let’s move to cooking! 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until they soften. 3. Then, add minced garlic, ground cumin, chili powder, and smoked paprika. Stir and cook for another 1-2 minutes. You want the spices to bloom and fill your kitchen with aroma. Next, stir in the diced sweet potatoes, the diced tomatoes with their juices, the black beans, and the vegetable broth. 4. Bring this mix to a boil. Once it boils, reduce the heat to low. Cover the pot and simmer for 25-30 minutes. You want the sweet potatoes to be tender. Keep an eye on the temperature. If the chili gets too thick, add more vegetable broth. Stir occasionally to prevent sticking. After cooking, let it sit for a few minutes. This helps the flavors meld together. Now for the fun part: serving! Use vibrant bowls to present the chili. Top each serving with diced avocado and a sprinkle of fresh cilantro. This adds color and freshness. For an extra touch, serve with a lime wedge on the side. Squeezing lime over the chili enhances its flavor. Enjoy your delicious sweet potato black bean chili! To make your chili even tastier, try adding spices like oregano or coriander. These spices add depth and can elevate the flavors. You can also experiment with herbs like fresh thyme or basil. Incorporating different vegetables can change the taste. Try adding corn, zucchini, or carrots for extra sweetness and crunch. Each veggie adds its own unique flavor, making the dish more vibrant. If you want to use a slow cooker, that’s easy! Just prepare your ingredients as usual. Place everything in the slow cooker and set it on low for about 6-8 hours. This method allows the flavors to blend beautifully. For an Instant Pot, you can save time. Cook it on high pressure for about 10 minutes. Make sure to do a quick release afterward. This method gives you a quick, hearty meal with less fuss. One common mistake is overcooking sweet potatoes. When they become too soft, they lose their shape and texture. Keep an eye on them while they cook and test for tenderness at the 25-minute mark. Another mistake is skipping the seasoning step. Seasoning is key to a great chili. Don’t forget to add salt and pepper after cooking. It makes a big difference in taste! Always taste your chili before serving to ensure it’s just right. Pro Tips Balance the Spice: Adjust the chili powder and smoked paprika according to your heat preference. Start with less and add more as needed to achieve your desired spice level. Texture Matters: Ensure the sweet potatoes are cut into even-sized pieces for uniform cooking. This will help them become tender at the same time. Enhance the Flavor: Let the chili rest for a few minutes after cooking. This allows the flavors to meld and develop a richer taste. Garnish Wisely: Fresh toppings like cilantro and avocado not only add flavor but also create a beautiful presentation. Consider adding a squeeze of lime for extra zest! {{image_2}} You can easily change the protein in this chili. Try adding other beans, like pinto or kidney beans. Lentils also work well. They add nice texture and protein without meat. For meat lovers, ground turkey or beef can be great. Brown the meat first in the pot. Then add the other veggies and continue with the recipe. This choice makes the chili heartier and gives it a different flavor. Mixing in other veggies is a fun way to switch things up. Zucchini, corn, or carrots can add sweetness and crunch. You could even toss in some spinach or kale for a vitamin boost. Think about the seasons too! In fall, add butternut squash. In summer, fresh corn can brighten the dish. This keeps your chili fresh and exciting all year long. If you love heat, add jalapeños or crushed red pepper. Stir them in while cooking to let the flavors blend. For a smoky kick, try adding chipotle peppers in adobo sauce. If you prefer milder chili, skip the spicy peppers. You can add more cumin or smoked paprika for flavor without the heat. Adjusting spice makes this recipe fit your taste perfectly. After making your sweet potato black bean chili, let it cool. Pour it into an airtight container. This keeps it fresh. Store it in the fridge. Your chili will last about 3 to 5 days. Always check for off smells or mold before eating. To freeze chili, use freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. Your chili can stay good for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, pour it into a pot over medium heat. Stir often until hot. You can also use the microwave. Heat it in intervals, stirring in between for even warmth. Portion out your chili for easy meals. Use small containers for single servings. This makes lunch or dinner a breeze. Pair the chili with a side of rice, bread, or a fresh salad. You can also top it with avocado or cheese for extra flavor. Yes, you can make this chili ahead of time. Making it in advance allows the flavors to blend better. The spices and ingredients marry, creating a richer taste. It saves time on busy days, too. Just store it in an airtight container. For best storage, let the chili cool before sealing it. Place it in the fridge if you plan to eat it within three days. For longer storage, freeze it in portions. This way, you can enjoy it later without losing taste. To store leftovers, place them in an airtight container as soon as possible. Always let the chili cool down first. You can keep it in the fridge for up to three days. When reheating, do it slowly on low heat. You can also use the microwave, but stir it often to heat evenly. Make sure to check the chili before eating. If it smells off or looks strange, throw it away. Safety first! Yes, you can use fresh beans instead of canned. If you choose dried beans, soak them overnight. This helps them cook faster and makes them tender. Use about one cup of dried beans for this recipe. Cooking times vary, but generally, dried beans take around 1 to 2 hours to cook. Check them often to avoid overcooking. Once soft, you can add them to the chili just like canned beans. Enjoy the extra flavor of fresh beans! This blog post covered all the key elements for making a delicious chili. You learned about the ingredients, cooking steps, and tips for better taste. We explored different variations and how to store leftovers. Remember, cooking chili is flexible and fun. Feel free to experiment with flavors and ingredients. With these steps, you can create a dish everyone will love. Enjoy your chili-making journey!

WANT TO SAVE THIS RECIPE?

Looking for a warm, hearty meal that’s simple to prepare? You’ve found it! This Savory Sweet Potato Black Bean Chili is packed with flavor and nutrition. It’s perfect for weeknight dinners or meal prep. I’ll guide you step-by-step on ingredients, cooking methods, and variations. Whether you’re vegetarian, vegan, or just looking to try something new, you’ll love this easy recipe. Let’s dive in and get cooking!

Why I Love This Recipe

  1. Healthy and Wholesome: This chili is packed with nutritious ingredients like sweet potatoes and black beans, making it a healthy choice for any meal.
  2. Easy to Prepare: With simple steps and minimal prep time, this recipe is perfect for busy weeknights or meal prepping for the week.
  3. Flavorful and Satisfying: The combination of spices and fresh ingredients creates a rich and satisfying dish that warms you from the inside out.
  4. Versatile Toppings: You can customize your chili with various toppings like avocado, cilantro, or a squeeze of lime for added freshness and flavor.

Ingredients

List of Ingredients

– 2 medium sweet potatoes, peeled and diced

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

– 1 medium red onion, chopped

– 2 cloves garlic, minced

– 1 red bell pepper, chopped

– 1 can (15 oz) diced tomatoes with green chilies

– 1 cup vegetable broth

– 2 teaspoons ground cumin

– 1 teaspoon chili powder

– ½ teaspoon smoked paprika

– 1 tablespoon olive oil

– Salt and pepper to taste

– Fresh cilantro for garnish

– 1 avocado, diced (for topping)

You can swap sweet potatoes with butternut squash if needed. For a bean substitute, try chickpeas. Use onion powder instead of fresh onion if you prefer.

Nutritional Information

Each serving has about 300 calories. It provides 12 grams of protein and 10 grams of fiber. You also get vitamins A and C from sweet potatoes and peppers. The black beans add iron and potassium.

Dietary Considerations

This chili is both vegetarian and vegan. It contains no animal products. To keep it gluten-free, ensure your broth is gluten-free. All the ingredients are naturally gluten-free, making this chili a safe choice for those with gluten sensitivities.

Step-by-Step Instructions

Preparation Steps

To start, gather all your ingredients. You will need:

– 2 medium sweet potatoes, peeled and diced

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

– 1 medium red onion, chopped

– 2 cloves garlic, minced

– 1 red bell pepper, chopped

– 1 can (15 oz) diced tomatoes with green chilies

– 1 cup vegetable broth

– 2 teaspoons ground cumin

– 1 teaspoon chili powder

– ½ teaspoon smoked paprika

– 1 tablespoon olive oil

– Salt and pepper to taste

– Fresh cilantro for garnish

– 1 avocado, diced (for topping)

Chop the sweet potatoes into small cubes. This helps them cook evenly. Dice the onion and bell pepper into small pieces. Mince the garlic finely, as this enhances its flavor.

Preparing ingredients is key. It saves time while cooking and helps with even cooking. When everything is ready, you can focus on cooking without interruptions.

Cooking Process

Now, let’s move to cooking!

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until they soften.

3. Then, add minced garlic, ground cumin, chili powder, and smoked paprika. Stir and cook for another 1-2 minutes. You want the spices to bloom and fill your kitchen with aroma.

Next, stir in the diced sweet potatoes, the diced tomatoes with their juices, the black beans, and the vegetable broth.

4. Bring this mix to a boil. Once it boils, reduce the heat to low. Cover the pot and simmer for 25-30 minutes. You want the sweet potatoes to be tender.

Keep an eye on the temperature. If the chili gets too thick, add more vegetable broth. Stir occasionally to prevent sticking.

After cooking, let it sit for a few minutes. This helps the flavors meld together.

Serving Suggestions

Now for the fun part: serving!

Use vibrant bowls to present the chili. Top each serving with diced avocado and a sprinkle of fresh cilantro. This adds color and freshness.

For an extra touch, serve with a lime wedge on the side. Squeezing lime over the chili enhances its flavor. Enjoy your delicious sweet potato black bean chili!

Tips & Tricks

Flavor Enhancements

To make your chili even tastier, try adding spices like oregano or coriander. These spices add depth and can elevate the flavors. You can also experiment with herbs like fresh thyme or basil.

Incorporating different vegetables can change the taste. Try adding corn, zucchini, or carrots for extra sweetness and crunch. Each veggie adds its own unique flavor, making the dish more vibrant.

Cooking Methods

If you want to use a slow cooker, that’s easy! Just prepare your ingredients as usual. Place everything in the slow cooker and set it on low for about 6-8 hours. This method allows the flavors to blend beautifully.

For an Instant Pot, you can save time. Cook it on high pressure for about 10 minutes. Make sure to do a quick release afterward. This method gives you a quick, hearty meal with less fuss.

Common Mistakes to Avoid

One common mistake is overcooking sweet potatoes. When they become too soft, they lose their shape and texture. Keep an eye on them while they cook and test for tenderness at the 25-minute mark.

Another mistake is skipping the seasoning step. Seasoning is key to a great chili. Don’t forget to add salt and pepper after cooking. It makes a big difference in taste! Always taste your chili before serving to ensure it’s just right.

Pro Tips

  1. Balance the Spice: Adjust the chili powder and smoked paprika according to your heat preference. Start with less and add more as needed to achieve your desired spice level.
  2. Texture Matters: Ensure the sweet potatoes are cut into even-sized pieces for uniform cooking. This will help them become tender at the same time.
  3. Enhance the Flavor: Let the chili rest for a few minutes after cooking. This allows the flavors to meld and develop a richer taste.
  4. Garnish Wisely: Fresh toppings like cilantro and avocado not only add flavor but also create a beautiful presentation. Consider adding a squeeze of lime for extra zest!

Variations

Protein Additions

You can easily change the protein in this chili. Try adding other beans, like pinto or kidney beans. Lentils also work well. They add nice texture and protein without meat.

For meat lovers, ground turkey or beef can be great. Brown the meat first in the pot. Then add the other veggies and continue with the recipe. This choice makes the chili heartier and gives it a different flavor.

Different Vegetable Combos

Mixing in other veggies is a fun way to switch things up. Zucchini, corn, or carrots can add sweetness and crunch. You could even toss in some spinach or kale for a vitamin boost.

Think about the seasons too! In fall, add butternut squash. In summer, fresh corn can brighten the dish. This keeps your chili fresh and exciting all year long.

Spice Level Adjustments

If you love heat, add jalapeños or crushed red pepper. Stir them in while cooking to let the flavors blend. For a smoky kick, try adding chipotle peppers in adobo sauce.

If you prefer milder chili, skip the spicy peppers. You can add more cumin or smoked paprika for flavor without the heat. Adjusting spice makes this recipe fit your taste perfectly.

Storage Info

Refrigeration Tips

After making your sweet potato black bean chili, let it cool. Pour it into an airtight container. This keeps it fresh. Store it in the fridge. Your chili will last about 3 to 5 days. Always check for off smells or mold before eating.

Freezing Instructions

To freeze chili, use freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. Your chili can stay good for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, pour it into a pot over medium heat. Stir often until hot. You can also use the microwave. Heat it in intervals, stirring in between for even warmth.

Meal Prep Ideas

Portion out your chili for easy meals. Use small containers for single servings. This makes lunch or dinner a breeze. Pair the chili with a side of rice, bread, or a fresh salad. You can also top it with avocado or cheese for extra flavor.

FAQs

Can I make this chili in advance?

Yes, you can make this chili ahead of time. Making it in advance allows the flavors to blend better. The spices and ingredients marry, creating a richer taste. It saves time on busy days, too. Just store it in an airtight container.

For best storage, let the chili cool before sealing it. Place it in the fridge if you plan to eat it within three days. For longer storage, freeze it in portions. This way, you can enjoy it later without losing taste.

How do I store leftovers?

To store leftovers, place them in an airtight container as soon as possible. Always let the chili cool down first. You can keep it in the fridge for up to three days. When reheating, do it slowly on low heat. You can also use the microwave, but stir it often to heat evenly.

Make sure to check the chili before eating. If it smells off or looks strange, throw it away. Safety first!

Can I use fresh beans instead of canned?

Yes, you can use fresh beans instead of canned. If you choose dried beans, soak them overnight. This helps them cook faster and makes them tender. Use about one cup of dried beans for this recipe.

Cooking times vary, but generally, dried beans take around 1 to 2 hours to cook. Check them often to avoid overcooking. Once soft, you can add them to the chili just like canned beans. Enjoy the extra flavor of fresh beans!

This blog post covered all the key elements for making a delicious chili. You learned about the ingredients, cooking steps, and tips for better taste. We explored different variations and how to store leftovers.

Remember, cooking chili is flexible and fun. Feel free to experiment with flavors and ingredients. With these steps, you can create a dish everyone will love. Enjoy your chili-making journe

- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 medium red onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, chopped - 1 can (15 oz) diced tomatoes with green chilies - 1 cup vegetable broth - 2 teaspoons ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish - 1 avocado, diced (for topping) You can swap sweet potatoes with butternut squash if needed. For a bean substitute, try chickpeas. Use onion powder instead of fresh onion if you prefer. Each serving has about 300 calories. It provides 12 grams of protein and 10 grams of fiber. You also get vitamins A and C from sweet potatoes and peppers. The black beans add iron and potassium. This chili is both vegetarian and vegan. It contains no animal products. To keep it gluten-free, ensure your broth is gluten-free. All the ingredients are naturally gluten-free, making this chili a safe choice for those with gluten sensitivities. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 medium red onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, chopped - 1 can (15 oz) diced tomatoes with green chilies - 1 cup vegetable broth - 2 teaspoons ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish - 1 avocado, diced (for topping) Chop the sweet potatoes into small cubes. This helps them cook evenly. Dice the onion and bell pepper into small pieces. Mince the garlic finely, as this enhances its flavor. Preparing ingredients is key. It saves time while cooking and helps with even cooking. When everything is ready, you can focus on cooking without interruptions. Now, let’s move to cooking! 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until they soften. 3. Then, add minced garlic, ground cumin, chili powder, and smoked paprika. Stir and cook for another 1-2 minutes. You want the spices to bloom and fill your kitchen with aroma. Next, stir in the diced sweet potatoes, the diced tomatoes with their juices, the black beans, and the vegetable broth. 4. Bring this mix to a boil. Once it boils, reduce the heat to low. Cover the pot and simmer for 25-30 minutes. You want the sweet potatoes to be tender. Keep an eye on the temperature. If the chili gets too thick, add more vegetable broth. Stir occasionally to prevent sticking. After cooking, let it sit for a few minutes. This helps the flavors meld together. Now for the fun part: serving! Use vibrant bowls to present the chili. Top each serving with diced avocado and a sprinkle of fresh cilantro. This adds color and freshness. For an extra touch, serve with a lime wedge on the side. Squeezing lime over the chili enhances its flavor. Enjoy your delicious sweet potato black bean chili! To make your chili even tastier, try adding spices like oregano or coriander. These spices add depth and can elevate the flavors. You can also experiment with herbs like fresh thyme or basil. Incorporating different vegetables can change the taste. Try adding corn, zucchini, or carrots for extra sweetness and crunch. Each veggie adds its own unique flavor, making the dish more vibrant. If you want to use a slow cooker, that’s easy! Just prepare your ingredients as usual. Place everything in the slow cooker and set it on low for about 6-8 hours. This method allows the flavors to blend beautifully. For an Instant Pot, you can save time. Cook it on high pressure for about 10 minutes. Make sure to do a quick release afterward. This method gives you a quick, hearty meal with less fuss. One common mistake is overcooking sweet potatoes. When they become too soft, they lose their shape and texture. Keep an eye on them while they cook and test for tenderness at the 25-minute mark. Another mistake is skipping the seasoning step. Seasoning is key to a great chili. Don’t forget to add salt and pepper after cooking. It makes a big difference in taste! Always taste your chili before serving to ensure it’s just right. Pro Tips Balance the Spice: Adjust the chili powder and smoked paprika according to your heat preference. Start with less and add more as needed to achieve your desired spice level. Texture Matters: Ensure the sweet potatoes are cut into even-sized pieces for uniform cooking. This will help them become tender at the same time. Enhance the Flavor: Let the chili rest for a few minutes after cooking. This allows the flavors to meld and develop a richer taste. Garnish Wisely: Fresh toppings like cilantro and avocado not only add flavor but also create a beautiful presentation. Consider adding a squeeze of lime for extra zest! {{image_2}} You can easily change the protein in this chili. Try adding other beans, like pinto or kidney beans. Lentils also work well. They add nice texture and protein without meat. For meat lovers, ground turkey or beef can be great. Brown the meat first in the pot. Then add the other veggies and continue with the recipe. This choice makes the chili heartier and gives it a different flavor. Mixing in other veggies is a fun way to switch things up. Zucchini, corn, or carrots can add sweetness and crunch. You could even toss in some spinach or kale for a vitamin boost. Think about the seasons too! In fall, add butternut squash. In summer, fresh corn can brighten the dish. This keeps your chili fresh and exciting all year long. If you love heat, add jalapeños or crushed red pepper. Stir them in while cooking to let the flavors blend. For a smoky kick, try adding chipotle peppers in adobo sauce. If you prefer milder chili, skip the spicy peppers. You can add more cumin or smoked paprika for flavor without the heat. Adjusting spice makes this recipe fit your taste perfectly. After making your sweet potato black bean chili, let it cool. Pour it into an airtight container. This keeps it fresh. Store it in the fridge. Your chili will last about 3 to 5 days. Always check for off smells or mold before eating. To freeze chili, use freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. Your chili can stay good for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, pour it into a pot over medium heat. Stir often until hot. You can also use the microwave. Heat it in intervals, stirring in between for even warmth. Portion out your chili for easy meals. Use small containers for single servings. This makes lunch or dinner a breeze. Pair the chili with a side of rice, bread, or a fresh salad. You can also top it with avocado or cheese for extra flavor. Yes, you can make this chili ahead of time. Making it in advance allows the flavors to blend better. The spices and ingredients marry, creating a richer taste. It saves time on busy days, too. Just store it in an airtight container. For best storage, let the chili cool before sealing it. Place it in the fridge if you plan to eat it within three days. For longer storage, freeze it in portions. This way, you can enjoy it later without losing taste. To store leftovers, place them in an airtight container as soon as possible. Always let the chili cool down first. You can keep it in the fridge for up to three days. When reheating, do it slowly on low heat. You can also use the microwave, but stir it often to heat evenly. Make sure to check the chili before eating. If it smells off or looks strange, throw it away. Safety first! Yes, you can use fresh beans instead of canned. If you choose dried beans, soak them overnight. This helps them cook faster and makes them tender. Use about one cup of dried beans for this recipe. Cooking times vary, but generally, dried beans take around 1 to 2 hours to cook. Check them often to avoid overcooking. Once soft, you can add them to the chili just like canned beans. Enjoy the extra flavor of fresh beans! This blog post covered all the key elements for making a delicious chili. You learned about the ingredients, cooking steps, and tips for better taste. We explored different variations and how to store leftovers. Remember, cooking chili is flexible and fun. Feel free to experiment with flavors and ingredients. With these steps, you can create a dish everyone will love. Enjoy your chili-making journey!

Sweet Potato Black Bean Chili

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 cup vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 fresh cilantro for garnish
  • 1 avocado, diced (for topping)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté for about 5 minutes until softened.
  • Add the minced garlic, ground cumin, chili powder, and smoked paprika. Stir and cook for an additional 1-2 minutes until fragrant.
  • Stir in the diced sweet potatoes, diced tomatoes (with their juices), black beans, and vegetable broth.
  • Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 25-30 minutes, or until the sweet potatoes are tender.
  • Stir occasionally and add more vegetable broth if needed to maintain desired consistency. Season with salt and pepper to taste.
  • Once done, remove from heat and let it sit for a few minutes to allow the flavors to meld.
  • Serve hot in bowls, garnished with fresh cilantro and diced avocado on top.

Notes

Serve the chili in vibrant bowls, topped with avocado and cilantro. Adding a lime wedge on the side can enhance the dish’s flavor and presentation.
Keyword black bean, chili, sweet potato, vegetarian

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