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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes (with juices) - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Optional toppings Sweet potato black bean chili is a great meal. It is full of flavor and good for you. I love using sweet potatoes. They add a nice sweetness to the dish. Black beans are high in protein and fiber. This makes the chili filling and hearty. To start, gather all the main ingredients. Sweet potatoes are the star of this dish. Diced tomatoes add juiciness. The black beans bring a nice texture. The onion gives a strong base flavor. Next, add the additional ingredients. Garlic adds a warm depth. Red and green bell peppers give color and crunch. Olive oil helps to sauté the veggies and brings richness to the chili. Finally, let's not forget the spices. Chili powder adds heat. Cumin gives a warm, earthy taste. Smoked paprika adds a nice smoky flavor. Adjust the cayenne pepper if you want more heat. Add salt and pepper as needed. Optional toppings like fresh cilantro or avocado slices can make it even better. Enjoy making this sweet potato black bean chili! Start by heating the olive oil over medium heat in a large pot. Once the oil is hot, add the diced onion. Sauté the onion for about 5 minutes until it becomes soft and clear. Next, mix in the minced garlic, red bell pepper, and green bell pepper. Cook this mixture for an extra 4-5 minutes. The peppers should become tender and vibrant. Now, add the diced sweet potatoes to the pot. Stir well to combine everything. Cook for another 3-4 minutes to let the sweet potatoes start to soften. It’s time to stir in the spices. Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well to coat all the vegetables in the spices. This step adds a burst of flavor to your chili. Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a boil. Once it boils, reduce the heat and let it simmer for 25-30 minutes. The sweet potatoes should be tender at this point. Finally, add the black beans to the pot and let the chili simmer for another 5-10 minutes. This step warms the beans. Taste and adjust the seasonings to your liking. After this, your chili is ready to serve! To add more heat, adjust the cayenne pepper to your taste. If you like it hot, consider adding fresh jalapeños. You can chop them up and sauté them with the onions and peppers. This step adds a nice kick and depth to the chili. Just remember, start small and add more if needed! Letting the chili sit for a bit before serving helps the flavors meld. I often make it ahead and let it rest. You can also add a splash of lime juice just before serving. This step brightens the dish and adds a fresh zing. It really makes a difference in flavor! For a beautiful presentation, serve the chili in bowls. I like to top mine with fresh cilantro and creamy avocado slices. These toppings add color and texture. You can also add a dollop of sour cream or a sprinkle of cheese for extra richness. This makes the dish even more inviting! {{image_2}} To keep this chili vegan and vegetarian, check all labels. You want to ensure no animal products sneak in. You can also add lentils. They boost protein and make it heartier. Use brown or green lentils, as they hold their shape well. If you want a change from sweet potatoes, try butternut squash. It adds a nice sweetness and similar texture. You can switch black beans for white or kidney beans. They will still give that filling feel. Feel free to play with different spices. Oregano or coriander can change the taste. A dash of hot sauce adds more heat if you like spice. Just remember to taste as you go! Store your sweet potato black bean chili in an airtight container. This keeps it fresh. It stays good in the fridge for 4-5 days. I often make a big batch to enjoy it throughout the week. Let the chili cool down before you freeze it. This helps keep the taste and texture. Use freezer-safe containers and store for up to 3 months. It’s great to have on hand for quick meals later! When it's time to enjoy your chili again, reheat it on the stovetop or in the microwave. If it looks a bit thick, add a splash of broth. This helps bring back its creamy texture and makes it just right again. Adjust the cayenne pepper or add fresh chili peppers. You can use jalapeños or serranos for heat. Start with a little, then taste. You can always add more spice later. Fresh sweet potatoes are best for texture, but canned can work in a pinch. If you choose canned, drain and rinse them first. This helps reduce extra sugars and salt. Yes, all the ingredients listed are naturally gluten-free. This makes it a great option for those with gluten sensitivities. Always check labels to ensure no hidden gluten. Prepare the chili a day in advance and store it in the refrigerator. This helps the flavors mix and deepen. Just reheat when ready to serve. Consider cornbread, tortilla chips, or a fresh salad as sides. A dollop of sour cream or some cheese can add creaminess. Avocado slices also enhance the dish nicely. This article outlined a simple yet delicious Sweet Potato Black Bean Chili recipe. You learned about the key ingredients, step-by-step instructions, and tips for enhancing flavor. There are many ways to customize the chili, making it perfect for everyone. Proper storage keeps it fresh and ready for quick meals later. Enjoy creating this warm dish that is both healthy and satisfying. I hope you find this recipe fun and easy to make!

Sweet Potato Black Bean Chili

Savor the flavors of this Spicy Sweet Potato & Black Bean Chili that's perfect for cozy evenings! Bursting with ingredients like sweet potatoes, black beans, and colorful peppers, this hearty chili is both nutritious and delicious. Easy to make and packed with spices, it’s sure to become a family favorite.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (15 oz) diced tomatoes (with juices)

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

2 cups vegetable broth

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Avocado slices for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.

    Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 4-5 minutes until the peppers are tender.

      Add the diced sweet potatoes to the pot and stir well to combine with the sautéed vegetables. Cook for an additional 3-4 minutes.

        Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well to coat the vegetables in the spices.

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

            Add the black beans and let the chili simmer for another 5-10 minutes to heat through. Adjust seasonings to taste.

              Remove from heat and let it sit for a few minutes before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                  - Presentation Tips: Serve the chili in bowls topped with fresh cilantro and avocado slices for a creamy touch. You can also add a dollop of sour cream or a sprinkle of cheese if desired.