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- 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, drained and thoroughly rinsed - 1 can (14 oz) diced tomatoes, with juice - 1 cup vegetable broth or stock - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh cilantro leaves, chopped, for garnish - Avocado slices, for topping (optional) This chili combines sweet potatoes, black beans, and tomatoes for a hearty dish. Sweet potatoes add natural sweetness, while black beans provide protein and texture. Diced tomatoes bring acidity and moisture. The vegetable broth gives depth to the flavor. You can add onion, garlic, and bell pepper for a flavor boost. The seasoning mix of chili powder, cumin, and smoked paprika creates a warm, inviting taste. For a fresh touch, use chopped cilantro and creamy avocado as toppings. These optional garnishes add color and flavor. Serve this chili hot for a comforting meal. Check out the Full Recipe for all the details! 1. Start by heating the olive oil in a large pot over medium heat. 2. Once the oil is hot, add the diced onion and bell pepper. 3. Sauté the veggies for about 5 minutes. Stir often until the onion looks clear and soft. 4. Next, add the minced garlic, chili powder, ground cumin, and smoked paprika to the pot. 5. Cook for one more minute while stirring to let the spices mix well and smell great. 1. Now, it’s time to add the diced sweet potatoes. Stir them in and cook for another 5 minutes. 2. Pour in the diced tomatoes with their juice, along with the vegetable broth. 3. Mix everything together well, making sure the sweet potatoes are coated in the liquid. 1. Raise the heat to bring the chili to a gentle boil. 2. Once boiling, lower the heat and cover the pot. Let it simmer for about 20 minutes. 3. Check if the sweet potatoes are soft enough to pierce with a fork. 4. After 20 minutes, stir in the rinsed black beans. 5. Simmer for an additional 5 minutes to make sure everything is heated through. 6. Finally, taste the chili and add salt and black pepper as needed for extra flavor. For the full recipe, check out the complete instructions. To get the best texture from sweet potatoes, cut them into even 1-inch cubes. This helps them cook evenly. Boiling them until fork-tender can make them mushy, so keep an eye on the pot. For spice lovers, you can adjust the heat by adding more chili powder or fresh jalapeños. Start small and taste as you go. You can always add more! Chili pairs well with many sides. Cornbread is a classic choice. You can also serve it with tortilla chips for crunch. When it comes to bowls, use colorful ones to make the dish pop. Top your chili with fresh cilantro and avocado slices. A wedge of lime adds a nice zing. This makes your dish look and taste great! Sweet potatoes are rich in vitamins A and C. They also have fiber that aids digestion. Black beans are packed with protein, making this chili filling and nutritious. Using fresh ingredients boosts flavor and health. Fresh veggies have more nutrients than canned ones. This chili is not just tasty; it’s good for you too! For the full recipe, check out the Full Recipe section. {{image_4}} You can swap out the black beans for other beans like kidney or pinto beans. You can also use chickpeas for a different taste. If you want extra veggies, try adding corn or zucchini. For meat lovers, you can add ground turkey or beef. Brown the meat before adding the veggies. This gives a hearty twist to the sweet potato black bean chili. To take your chili to the next level, try adding different spices. Consider using smoked chili powder or even a pinch of cinnamon for warmth. If you like heat, add chopped jalapeños or a splash of hot sauce. This adds a nice kick and balances the sweetness of the sweet potatoes. Chili is so versatile! Serve it over rice or quinoa for a filling meal. This adds texture and helps soak up the sauce. Another fun idea is to make chili-stuffed bell peppers. Just hollow out some peppers, fill them with the chili, and bake until the peppers are tender. This makes for a great presentation and a tasty twist on the classic dish. To keep your Sweet Potato Black Bean Chili fresh, use airtight containers. Glass or plastic containers with tight lids work best. You can also use resealable bags if you squeeze out the air first. Your chili will stay good in the fridge for about 4 to 5 days. Just make sure it cools down before you store it. Freezing chili is a great way to save it for later. To freeze, let the chili cool completely. Then, pour it into freezer-safe containers or bags. Leave some space at the top since the chili will expand when it freezes. It will last about 3 months in the freezer. When you’re ready to eat, take the chili out and thaw it in the fridge overnight. If you're in a hurry, you can also use the microwave. Just make sure to stir it while reheating to warm it evenly. Enjoy your meal as if it was just made! For the complete recipe, check out the Full Recipe. To make this chili, follow these steps: 1. Sauté Vegetables: Heat olive oil in a large pot. Add diced onion and bell pepper. Cook for about 5 minutes until soft. 2. Add Spices: Mix in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 more minute. 3. Incorporate Sweet Potatoes: Add diced sweet potatoes. Stir and cook for 5 minutes. 4. Combine Tomatoes and Broth: Pour in diced tomatoes and vegetable broth. Mix well. 5. Simmer: Bring to a boil, then lower the heat and cover. Let it simmer for 20 minutes. 6. Add Black Beans: Stir in rinsed black beans and cook for another 5 minutes. 7. Season: Taste and add salt and pepper as needed. 8. Serve: Garnish with cilantro and avocado slices if you like. You can find the Full Recipe [here](#). Yes, you can use fresh black beans. - Preparation: You must soak the beans overnight. This helps them cook evenly. - Cooking Time: Fresh beans take longer to cook. Boil them for about 1-1.5 hours before adding to the chili. Using fresh beans gives a great texture and taste, but it requires more time. To add spice, try these methods: - Chili Powder: Increase the amount of chili powder. - Jalapeños: Add diced jalapeños when you sauté the vegetables. - Hot Sauce: Drizzle hot sauce on top before serving. Feel free to adjust the spice level to fit your taste! This chili is packed with nutrients: - Sweet Potatoes: High in vitamins A and C. Great for your immune system. - Black Beans: A good source of protein and fiber. They help keep you full. - Vegetables: Onions and peppers add vitamins and minerals without many calories. Enjoying this chili means you get a tasty meal that’s also good for you. Yes, you can make this chili ahead of time. - Meal Prep: Cook the chili and let it cool. Store in a container. - Best Practices: Refrigerate for up to 3 days. For longer storage, freeze it in portions. Reheat in the microwave or on the stove before serving. Making it in advance saves time and enhances flavors! This blog post covered everything you need for Sweet Potato Black Bean Chili. We explored the main and optional ingredients, provided step-by-step instructions, and shared useful tips. Remember, using fresh ingredients boosts flavor and health benefits. Feel free to adjust spices or try different variations to make it your own. Enjoy this comforting dish, whether you serve it plain or dressed with toppings! Happy cooking!

52. Sweet Potato Black Bean Chili

Discover the delicious world of Sweet Potato Black Bean Chili with this easy recipe! Perfect for cozy dinners or meal prep, this nutritious dish features tender sweet potatoes, hearty black beans, and flavorful spices. Ready in just 35 minutes, it's a satisfying meal that everyone will love. Click through to explore the step-by-step instructions and tips for a vibrant presentation that will wow your family and friends! Enjoy a warm bowl today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

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

1 can (14 oz) diced tomatoes, with juice

1 cup vegetable broth or stock

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

Fresh cilantro leaves, chopped, for garnish

Avocado slices, for topping (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and bell pepper. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

    Add the minced garlic, chili powder, cumin, and smoked paprika to the pot. Sauté for an additional minute, stirring continually, until the spices are fragrant and well combined with the vegetables.

      Incorporate the diced sweet potatoes into the pot, cooking for another 5 minutes. Stir occasionally to prevent sticking and ensure even cooking.

        Pour in the diced tomatoes along with their juice and the vegetable broth. Stir all ingredients together until well combined and the sweet potatoes are coated in the mixture.

          Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and allow the chili to simmer for about 20 minutes, or until the sweet potatoes are fork-tender and cooked through.

            After the sweet potatoes are tender, add the rinsed black beans to the pot. Stir gently to incorporate them into the chili, and simmer for an additional 5 minutes to ensure everything is heated through.

              Taste the chili and season with salt and freshly ground black pepper as needed for flavor enhancement.

                Serve the chili hot, garnished with a generous sprinkle of fresh cilantro and topped with slices of avocado if desired.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: For a vibrant presentation, serve the chili in colorful bowls, layering the toppings of cilantro and avocado artfully on top. Consider adding a wedge of lime on the side for a zesty finish.