![To make a savory sweet potato black bean chili, you need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes (with juices) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 tablespoon olive oil - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste For a tasty finish, consider these garnishes: - Fresh cilantro, chopped - Avocado slices Each serving of this chili is not just filling but also healthy. Here’s what you get: - Calories: Approximately 290 - Protein: 10g - Carbohydrates: 50g - Fiber: 12g - Fat: 4g - Sodium: 400mg This chili is hearty, rich in flavor, and packed with nutrients. For the full recipe, check out the cooking instructions. Enjoy making this comfort bowl! To start making this chili, gather your ingredients. You need two sweet potatoes, black beans, diced tomatoes, onion, garlic, and bell pepper. Don’t forget olive oil and spices like chili powder, cumin, and smoked paprika. 1. First, peel and dice your sweet potatoes into small cubes. This helps them cook evenly. Next, finely chop the onion and bell pepper. Mince the garlic to release its strong flavor. 2. Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté it for 3-4 minutes until it turns translucent. This step builds a nice base flavor for your chili. Now, let’s cook! After the onion is ready, stir in the minced garlic and diced bell pepper. Cook them for another 2-3 minutes until they soften. 1. Next, add the diced sweet potatoes to the pot. Stir well and let them cook for about 5 minutes. This browning adds deep flavor. 2. Time to spice things up! Add the chili powder, cumin, and smoked paprika. Mix well to coat the vegetables. Toasting the spices for a minute brings out their rich flavors. 3. Pour in the diced tomatoes with their juices and the drained black beans. Then, add the vegetable broth. Stir everything together to combine well. 4. Bring the pot to a boil over high heat. Once boiling, reduce the heat to low. Cover and let it simmer for about 25-30 minutes. Check the sweet potatoes; they should be tender when ready. 5. Taste your chili and season with salt and pepper. Want it spicier? Add cayenne pepper or hot sauce. 6. When done, remove from heat and let it cool slightly. Serve warm, garnished with fresh cilantro and avocado slices on top. - Use fresh ingredients for better flavor. Fresh herbs and spices make a big difference. - If you prefer a thicker chili, let it cook uncovered for a few more minutes. - Experiment with spices! Try adding your favorite herbs for a unique twist. For the full recipe, check out [Full Recipe]. Enjoy your savory sweet potato black bean chili! To make your chili creamy, start by mashing some sweet potatoes. You can use a fork or a potato masher. Mix them back into the pot after cooking. This adds thickness and a smooth feel. You can also stir in a dollop of sour cream or Greek yogurt just before serving. Both options create a delightful creaminess that enhances every bite. If you like heat, add more chili powder or cayenne pepper. Start with a small pinch and taste as you go. You can also add diced jalapeños for a fresh kick. On the other hand, if you want a milder dish, reduce the chili powder. You can also balance the heat with a touch of honey or sugar. Sweetness can help tone down spices while keeping the flavor rich. Herbs and spices can elevate your chili. Try adding fresh cilantro or parsley for brightness. A squeeze of lime juice right before serving adds a fresh burst of flavor. You might also experiment with spices like oregano or coriander. These subtle flavors can make your chili more complex and satisfying. For a deeper flavor, let the chili simmer longer. The longer it cooks, the better the taste will develop. For the complete recipe, check out the Full Recipe. {{image_2}} If you want to add protein to your chili, try incorporating cooked chicken or turkey. Ground beef or pork can also work well. For a plant-based option, add tofu or tempeh. These choices enhance the chili's flavor and texture. Simply cook the meat or protein separately, then mix it in during the last few minutes of cooking. The original recipe is already vegetarian. To make it vegan, ensure you use vegetable broth. You can also replace any cream-based garnishes with avocado or cashew cream. This way, you keep the dish creamy and delicious without dairy. Feel free to get creative with your chili! Add corn for sweetness or bell peppers for a crunch. You might also try black-eyed peas or kidney beans for variety. If you like heat, toss in jalapeños or a splash of hot sauce. Fresh lime juice can brighten the flavors too. Each addition gives a new twist to your Sweet Potato Black Bean Chili. For the full recipe, check out the main article. To keep your chili fresh, use an airtight container. Place the cooled chili in the container. Store it in the fridge for up to four days. Make sure to label the container with the date. This helps you track how long it has been stored. Reheating your chili is simple. You can use the stove or microwave. For the stove, pour the chili into a pot. Heat over medium-low, stirring often until warm. For the microwave, place chili in a microwave-safe bowl. Cover it with a lid or a plate. Heat for 1-2 minutes, then stir and check warmth. You can freeze Sweet Potato Black Bean Chili for up to three months. Use freezer-safe bags or containers. Leave some space for expansion. When you’re ready to eat, thaw it in the fridge overnight. To reheat, follow the reheating instructions above. Enjoy your comforting chili anytime! For the full recipe, check out the details above. Yes, you can make Sweet Potato Black Bean Chili in a slow cooker. Start by sautéing the onion, garlic, and bell pepper in olive oil on the stove. This builds flavor. Then, add all the ingredients, including diced sweet potatoes, black beans, tomatoes, and spices, to the slow cooker. Set it on low for 6-8 hours or on high for 3-4 hours. The slow cooking method makes the chili rich and tasty. Sweet Potato Black Bean Chili lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container for best results. When you want to enjoy it again, just reheat it on the stove or in the microwave. The flavors will meld together even more, giving you a delicious meal again. You can serve Sweet Potato Black Bean Chili with several tasty sides. Here are some ideas: - Cornbread for a sweet balance. - Rice or quinoa to soak up the chili. - A simple green salad for freshness. - Tortilla chips for a crunchy contrast. - Avocado slices or guacamole for creaminess. These sides enhance the flavors of the chili and make your meal even more enjoyable. For more details, check the Full Recipe. In this blog post, we explored how to make Sweet Potato Black Bean Chili. We covered the key ingredients, step-by-step instructions, and tips for cooking. I shared ways to adjust spice levels and add protein. You learned about storing leftovers and reheating. Remember, you can customize this chili to suit your taste. Whether you’re a beginner or an expert, this dish will bring warmth and flavor to your table. Try it today for a delicious meal that’s easy and satisfying!](https://mydishspin.com/wp-content/uploads/2025/05/151b8148-5196-46db-9577-c4b3513a4227-300x300.webp)
- Sweet Potato Black Bean Chili
Warm up with a hearty bowl of Savory Sweet Potato Black Bean Chili Comfort Bowl! This delicious recipe is packed with nutrients and spices, making it the perfect choice for an easy weeknight dinner. Discover step-by-step instructions, expert tips, and endless variations to customize your dish to perfection. Click to explore full details and enjoy a comforting meal that will satisfy your taste buds and nourish your body!