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- 2 medium sweet potatoes, peeled and diced - 1 onion, chopped - 3 cloves garlic, minced - 1 bell pepper, diced (red or green) - Fresh cilantro, for garnish - Avocado slices, for topping - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - Salt and pepper to taste Sweet potatoes are the star of this dish. They add a nice sweetness and texture. The onion and garlic bring out great flavors when you sauté them. Bell peppers add crunch and color. Cilantro gives a fresh touch, while avocado adds creaminess on top. For canned goods, black beans are a great source of protein. The diced tomatoes with green chilies add spice and texture. Vegetable broth makes the chili rich and hearty. The spices are key to the flavor. Chili powder gives heat, while cumin adds warmth. Smoked paprika gives a smoky flavor. Oregano adds aromatic notes. Salt and pepper round out the taste. Gather all these ingredients for a delicious and healthy sweet potato black bean chili! - Sautéing the Onion and Bell Pepper Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté it for about 5 minutes. You want it to become soft and see-through. Then, add the diced bell pepper. Cook for another 2-3 minutes. The pepper should be tender at this point. - Adding Garlic to the Mixture Next, stir in the minced garlic. Cook for just 1-2 minutes until it smells great. Don't let it burn; burnt garlic can taste bitter. - Combining with Spices Add the diced sweet potatoes to your pot. Mix them well with the onion and bell pepper. Then, sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir everything so the sweet potatoes are coated with the spices. - Adding Diced Tomatoes and Broth Now, pour in the can of diced tomatoes with green chilies and the vegetable broth. Bring this mix to a boil. Once it bubbles, turn the heat down low. Cover your pot and let it simmer. This will take about 20-25 minutes. The sweet potatoes should become soft during this time. - Simmering the Chili After the sweet potatoes are tender, it’s time to add the black beans. Stir them in gently and let everything simmer for an extra 5 minutes. This warms up the beans and blends the flavors. - Adding Black Beans and Final Seasoning Taste your chili and adjust the seasoning if needed. You can add more salt or spices to suit your taste. Serve your chili hot, topped with fresh cilantro and slices of avocado for extra creaminess. Enjoy! - Optimal Heat Settings: Start by heating olive oil over medium heat. This helps the onion cook well. Stir occasionally to keep it from burning. Once the onion is soft, add garlic and bell pepper. Cook these for a few minutes. This builds a tasty base. - Timing for Ingredients: Add sweet potatoes next. They take longer to cook. Stir the spices in right after. This helps release their flavor. Pour in the tomatoes and broth after. Let it simmer gently. Check for doneness after 20 minutes. Sweet potatoes should be soft but not mushy. - Adjusting Spice Levels: Want more heat? Add extra chili powder or diced jalapeños. For less heat, use mild chili powder. You can also leave out the diced tomatoes with green chilies. This will keep it milder. - Adding Extra Ingredients: Mix in corn or zucchini for added texture. You can also use lime juice for a fresh twist. If you like, toss in some cooked quinoa for extra protein. - Serving Style: Serve your chili in deep bowls. This lets the colors shine through. You can layer ingredients for a fun look. Add beans on top for extra appeal. - Garnishing Options: Fresh cilantro adds a nice touch. Slices of avocado make it creamy. For a crunchy finish, include tortilla chips. Arrange them around the bowl for a nice touch. {{image_2}} You can add more protein to your Sweet Potato Black Bean Chili in simple ways. - Adding Tofu: Tofu is a great choice. It absorbs flavors well. Use firm tofu for the best texture. Cut it into cubes and sauté it with the onion and bell pepper. This adds a nice chewy bite to your chili. - Incorporating Lentils: Lentils are another excellent protein option. They cook quickly and thicken the chili nicely. Add a cup of cooked lentils when you mix in the black beans. This will boost the protein and fiber in your dish. Adjusting the spice level can make your chili perfect for your taste. - Making it Mild: If you want a milder chili, cut back on the chili powder. Start with just one tablespoon. You can also add a little sugar to balance the flavors. This helps if you have kids or prefer less heat. - Increasing Heat Levels: For those who love spice, add more heat with jalapeños or cayenne pepper. Start with one diced jalapeño when you sauté the onions. You can also sprinkle in cayenne to taste. Just remember to taste as you go! Making this chili fit different diets is easy and fun. - Vegan Cheese or Sour Cream: If you want a creamy topping, use vegan cheese or sour cream. They add a nice touch without dairy. Sprinkle some on top before serving for extra flavor. - Gluten-Free Options: This recipe is naturally gluten-free, but always check labels on canned goods. Ensure your vegetable broth and any toppings are gluten-free. This way, everyone can enjoy this hearty dish! You can keep your sweet potato black bean chili in the fridge for about four days. Store it in an airtight container. This way, it stays fresh and tasty. Let the chili cool down to room temperature before sealing it up. I always label the container with the date, so I know when I made it. To freeze chili, first, let it cool completely. Use freezer-safe containers or bags for storage. Leave some space at the top of the container, as the chili may expand when frozen. It can last up to three months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. For reheating, the stovetop is best for keeping flavor. Pour the chili into a pot and heat it over medium heat. Stir it often to avoid sticking. You can also use the microwave. Place it in a microwave-safe bowl and cover it loosely. Heat it in short bursts, stirring in between. This way, your chili stays warm and delicious! Yes, you can make this chili in advance. It tastes even better the next day. Just let it cool, then store it in an airtight container. You can keep it in the fridge for up to three days. This makes it a great meal prep option for a busy week. Leftovers of this chili will last about three to four days in the refrigerator. Make sure to store it in a sealed container. If you want to keep it longer, consider freezing it. You can freeze chili for up to three months. Just thaw it overnight before reheating. Yes, you can substitute many ingredients in this chili. If you don't have sweet potatoes, try regular potatoes or butternut squash. You can use any type of beans too, like kidney beans or pinto beans. For a spicier kick, add jalapeños or cayenne pepper. Be creative and make this recipe your own! This article covered key ingredients and steps to make delicious chili. We explored fresh produce, canned goods, spices, and seasonings. I shared tips to enhance flavors and suggestions for various dietary needs. You learned about proper storage and reheating methods for the best taste. Chili is versatile and adaptable, making it a great meal option. Enjoy experimenting with flavors and ingredients. Your next pot of chili could become a new favorite.

Sweet Potato Black Bean Chili

Indulge in the flavors of Spicy Sweet Potato & Black Bean Chili, a hearty and nutritious dish perfect for any meal. Packed with sweet potatoes, black beans, and a blend of spices, this chili is sure to satisfy your taste buds. In just 45 minutes, you can create a delicious bowl topped with fresh cilantro and avocado slices. Click through for the full recipe and make this tasty chili tonight!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (14.5 oz) diced tomatoes with green chilies

1 onion, chopped

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 tablespoons olive oil

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

Salt and pepper to taste

2 cups vegetable broth

Fresh cilantro, for garnish

Avocado slices, for topping

Instructions
 

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

    Stir in the minced garlic and diced bell pepper, cooking for another 2-3 minutes until the pepper is softened.

      Add the diced sweet potatoes to the pot and stir well to combine with the onion and pepper mixture.

        Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the sweet potatoes with the spices.

          Pour in the diced tomatoes with green chilies and the vegetable broth. Bring the chili to a simmer, then reduce the heat to low.

            Cover the pot and let the chili simmer for about 20-25 minutes, or until the sweet potatoes are tender.

              Once cooked, stir in the black beans and simmer for an additional 5 minutes to heat through.

                Taste and adjust seasoning if necessary.

                  Prep Time 15 min | Total Time 45 min | Servings 4

                    - Presentation Tips: Serve in bowls topped with fresh cilantro and slices of avocado for a creamy finish. You can also offer some tortilla chips on the side for extra crunch!