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To make sweet potato and black bean chili, you need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 2 cups vegetable broth You can make your chili pop with these tasty toppings: - Fresh cilantro leaves - Avocado slices If you need to change ingredients, here are some ideas: - Use sweet potatoes with butternut squash for a different flavor. - Swap black beans with kidney beans or pinto beans. - Change the vegetable broth to chicken broth for a non-vegetarian option. - Use fresh tomatoes instead of canned, if you prefer. - For a spicier kick, add jalapeños or a hotter chili powder. These options keep the dish flavorful and fun! You can find the full recipe in the article. First, gather all your ingredients. You will need sweet potatoes, black beans, diced tomatoes, onion, garlic, and red bell pepper. Chop the onion and red bell pepper. Peel and dice the sweet potatoes. Mince the garlic. Drain and rinse the black beans. This prep helps the cooking process go smoothly. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it turns clear, about 5 minutes. Next, stir in the minced garlic and diced red bell pepper. Cook these for another 2-3 minutes until they soften. Now, add the diced sweet potatoes to the pot. Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well to coat the sweet potatoes in the spices. Pour in the can of diced tomatoes with green chilies and the vegetable broth. Bring everything to a gentle boil. Once boiling, lower the heat and cover the pot. Let it simmer for about 20 minutes. Stir occasionally until the sweet potatoes are soft. When they are tender, stir in the black beans. Heat for another 5 minutes. Taste and adjust the seasoning if needed. Serve the chili hot. I recommend garnishing it with fresh cilantro leaves. You can also add avocado slices for a creamy contrast. This adds flavor and makes the dish look great. Enjoy your delicious creation! For the full recipe, check out the details above. When making sweet potato and black bean chili, avoid overcooking the sweet potatoes. They should be tender but not mushy. Also, don't skip on the spices. They add depth to the dish. Lastly, be mindful of your salt. Taste as you go to find the right balance. To boost flavor, try adding a splash of lime juice before serving. This brightens the dish. Fresh herbs, like cilantro, add freshness. For heat, consider adding sliced jalapeños or extra cayenne. You can also top with avocado for creaminess. A sturdy pot or Dutch oven works best for this chili. It helps cook evenly. A good knife is key for chopping veggies. Use a cutting board to keep your workspace tidy. Lastly, a can opener is necessary for those canned ingredients. For a smoother texture, consider using an immersion blender, but that’s optional. For the complete recipe, check the Full Recipe link. {{image_2}} This chili is already vegetarian and vegan. You can enjoy it without any meat. The sweet potatoes and black beans give it a rich taste. This dish is filling and satisfying. You can serve it with rice or bread. These options make it even better! You can swap ingredients to fit your needs. If you want low-sodium, use low-sodium black beans. Need it spicier? Add more cayenne or some jalapeños. For a creamy touch, try coconut milk instead of broth. You can also use quinoa in place of black beans. It adds protein and a unique taste. You can add regional flavors to spice things up. If you like a Mexican twist, try adding corn or lime juice. For a Southern flair, add smoked sausage or okra. Want a sweet touch? Toss in some diced mango or pineapple. These tweaks make the dish your own. For the full recipe, check out the Spicy Sweet Potato & Black Bean Chili . To keep your sweet potato and black bean chili fresh, let it cool first. Once cooled, place it in an airtight container. You can store it in the fridge for up to five days. Be sure to label the container for easy identification. If you want the best flavor, eat it within three days. When you are ready to enjoy your chili again, reheat it gently. You can use a pot on the stove or the microwave. If you use the stove, heat on low. Stir often to avoid burning. In the microwave, heat in short bursts. Stir between each burst until warm. Add a splash of broth if it seems too thick. You can freeze sweet potato and black bean chili for longer storage. Use freezer-safe containers or bags. Be sure to leave some space at the top, as the chili will expand when frozen. It can last for up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or microwave before serving. For the full recipe, check out the detailed instructions provided above. Sweet Potato and Black Bean Chili has a mild to medium spice level. The cayenne pepper adds warmth, but you can adjust it to your taste. If you want more heat, add extra cayenne or a dash of hot sauce. For less spice, use less cayenne or skip it altogether. Yes, you can make this chili in a slow cooker. Just follow these steps: - Sauté the onion, garlic, and bell pepper in a pan. - Add all ingredients to the slow cooker, including the sautéed veggies. - Cook on low for 6-8 hours or on high for 4 hours. This method will let the flavors blend well and make the chili even tastier. Great sides for this chili include: - Cornbread - Rice or quinoa - A simple green salad - Tortilla chips with salsa These sides complement the chili's flavors and add texture to your meal. Yes, Sweet Potato and Black Bean Chili is gluten-free. All the ingredients used, like sweet potatoes, black beans, and spices, do not contain gluten. Always check labels to be sure, especially for canned goods. This chili is a hearty option for those avoiding gluten. For the full recipe, you can refer to the instructions and ingredients listed above. This blog post covered everything you need for making Sweet Potato and Black Bean Chili. We explored the key ingredients and optional garnishes, plus some easy substitutions. The step-by-step guide made preparation simple, and tips helped you avoid common cooking mistakes. We also looked at tasty variations and smart ways to store leftovers. Remember, you can adapt this chili to fit any diet. Enjoy experimenting with flavors. Your kitchen adventure awaits!

Sweet Potato and Black Bean Chili

Spice up your mealtime with this delicious Spicy Sweet Potato & Black Bean Chili! Packed with wholesome ingredients like sweet potatoes, black beans, and vibrant spices, this chili is a perfect blend of flavors. Ideal for meal prep or a cozy dinner, it's both nutritious and satisfying. Ready in just 45 minutes, it’s easy to make and full of goodness. Click to explore the full recipe and enjoy a hearty bowl today!
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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 green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 cups vegetable broth

Fresh cilantro leaves for garnish

Avocado slices for topping (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

    Stir in the minced garlic and diced red bell pepper and cook for another 2-3 minutes until they soften.

      Add the diced sweet potatoes to the pot, then sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to coat the sweet potatoes in the spices.

        Pour in the can of diced tomatoes with green chilies and the vegetable broth, bringing everything to a gentle boil.

          Reduce the heat to low, cover, and simmer for about 20 minutes or until the sweet potatoes are tender, stirring occasionally.

            Once the sweet potatoes are cooked, add the black beans to the pot and stir until heated through, about 5 minutes. Taste and adjust seasoning as needed.

              Serve hot, garnished with fresh cilantro and avocado slices on top if desired.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4