DisclaimerTerms Of UseGDPR PolicyCookie Policy

easycookingbite

Sweet Potato Black Bean Chili Rich and Flavorful Dish

by
- 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 cup vegetable broth - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 onion, chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro for garnish - 1 avocado, diced (optional, for serving) I like to use specific brands for the best flavor. For black beans, I recommend Goya. Their beans are rich and tasty. For diced tomatoes, Muir Glen is my go-to brand. Their tomatoes taste fresh and sweet. For broth, I prefer Pacific Organic. It adds depth to the chili. Use extra virgin olive oil, like California Olive Ranch, for the best flavor. You can mix things up if you need to. If you can’t find sweet potatoes, use regular potatoes. They will still work well. For black beans, try kidney beans for a different taste. If you want a kick, add jalapeños or cayenne pepper. No fresh cilantro? Use parsley instead for a fresh touch. You can skip the avocado if you need to keep it simple. {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 chopped onion and sauté for 3-4 minutes until it looks clear. 3. Next, stir in 3 minced garlic cloves, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Cook this mix for 1-2 minutes until you smell the spices. 4. Now, add 2 diced sweet potatoes and both 1 diced red and 1 diced green bell pepper to the pot. Stir everything well. 5. Pour in 1 can of diced tomatoes (with juices) and 1 cup of vegetable broth. Add 1 can of drained and rinsed black beans. Mix it all together and bring it to a boil. 6. Once boiling, lower the heat to low. Cover the pot and let it simmer for 25-30 minutes. Stir it every now and then to keep it from sticking. 7. When the sweet potatoes are soft, season with salt and pepper. If you want a thicker chili, mash some sweet potatoes with a fork right in the pot. 8. Serve hot! Top with fresh cilantro and diced avocado if you like. - Gather all your ingredients before you start cooking. This saves time and keeps you organized. - Use a sharp knife to speed up chopping tasks. Dicing will be quick and easy. - Keep a trash bowl nearby for scraps. This helps keep your workspace clean. - If you prep your veggies ahead of time, it will make cooking smoother and faster. - Don’t skip sautéing the onion and garlic. This step builds great flavor. - Avoid cooking on high heat. It can burn your chili and ruin the taste. - Don’t forget to stir! This prevents sticking and burning at the bottom of the pot. - Be careful with salt. Start with a little, taste, and adjust as needed. To boost the flavor of your Sweet Potato Black Bean Chili, use fresh spices. Fresh spices, like cumin and smoked paprika, add depth. You can also add a squeeze of lime juice before serving. This adds a bright taste that wakes up the dish. If you like heat, try adding chopped jalapeños or a dash of hot sauce. This will give your chili a nice kick. Serve your chili hot in a bowl. Top it with fresh cilantro for a burst of color. Diced avocado also adds creaminess and richness. You can even add a dollop of sour cream or yogurt. This makes it feel extra special. Pair your chili with crusty bread or warm tortillas. This helps soak up all the delicious flavors. For sides, try a simple green salad. The crunch will balance the chili's warmth. Cornbread is another great choice. It pairs perfectly with the chili's flavors. For drinks, consider a light beer or sparkling water. A refreshing drink will complement the meal well. Red wine can also work nicely if you prefer. It adds a touch of elegance to your dinner. Pro Tips Use Fresh Ingredients: Using fresh sweet potatoes and bell peppers enhances the flavor and nutritional value of your chili. Adjust Spice Levels: Feel free to add more chili powder or a dash of hot sauce if you prefer a spicier chili. Let it Rest: Allowing the chili to sit for 10-15 minutes after cooking lets the flavors meld together for a richer taste. Batch Cooking: This chili freezes well, making it a great option for meal prep. Just store in airtight containers! {{image_2}} You can switch up the main ingredients for fun. Instead of sweet potatoes, try butternut squash. It adds a nice sweetness. You can also use kidney beans or pinto beans in place of black beans. For a different taste, add corn or zucchini. If you want a heartier chili, throw in some diced carrots or mushrooms. Want your chili to pack a punch? Add diced jalapeños or chipotle peppers for heat. You can also increase the chili powder or smoked paprika. For a smoky flavor, add a dash of liquid smoke. If you like it really spicy, finish with hot sauce. Just adjust to your taste. This chili is already vegan and gluten-free. Still, check labels on your broth and tomatoes. Some brands add gluten. For a creamier texture, blend a portion of the chili. You can also top with dairy-free yogurt instead of sour cream. This keeps it light but adds richness. Enjoy your meal without worry! To keep your sweet potato black bean chili fresh, place it in an airtight container. Let it cool first, then cover it tightly. Store it in the fridge if you plan to eat it within a few days. It stays good for about 3 to 5 days this way. When you are ready to heat up your chili, pour it into a pot. Use medium heat on the stove. Stir it often to warm it evenly. You can also use a microwave. Place the chili in a bowl, cover it, and heat in 30-second intervals. Stir after each interval until hot. If you want to save your chili for later, freezing is a great option. Use a freezer-safe container, leaving some space at the top for expansion. It can last up to 3 months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat it on the stove or in the microwave as mentioned earlier. Sweet Potato Black Bean Chili lasts about 4 to 5 days in the fridge. Store it in an airtight container. The flavors get better as it sits. Just make sure to keep it cool. Yes, you can make this chili in a slow cooker! Start by sautéing the onion and garlic in a pan. Then, add all the other ingredients to the slow cooker. Cook on low for 6 to 8 hours or high for about 3 to 4 hours. Sweet potatoes are rich in vitamins A and C. They also have fiber, which aids digestion. Black beans are high in protein and iron. They help keep you full and strong. Together, they make a great combination for a healthy meal. In this blog post, we explored how to make Sweet Potato Black Bean Chili. We covered essential ingredients, brands to trust, and clever substitutions. I provided step-by-step cooking instructions and tips to avoid common mistakes. We also discussed flavor enhancers, serving ideas, and pairing options. Variations like spicy adjustments and vegan swaps were outlined. Finally, I shared helpful storage tips and answered common questions. This chili is simple to make and fun to share. You’ll love the flavors and comfort it brings. Enjoy your cooking!

WANT TO SAVE THIS RECIPE?

Are you ready to savor a bowl of comfort? My Sweet Potato Black Bean Chili is rich, flavorful, and packed with nutrients. This dish not only warms your soul, but also offers a superb blend of spices and textures. Whether you’re vegan, gluten-free, or just love a great meal, I’ll guide you through the simple steps to create this delicious chili. Let’s dive into the perfect recipe that everyone will adore!

Why I Love This Recipe

  1. Healthy and Nutritious: This chili is packed with vitamins and minerals from sweet potatoes and black beans, making it a wholesome meal option.
  2. Easy to Make: With just one pot and simple ingredients, this recipe is perfect for busy weeknights.
  3. Flavorful and Satisfying: The combination of spices and fresh vegetables delivers a deliciously hearty dish that will fill you up.
  4. Customizable: You can easily adjust the spices or add your favorite toppings like avocado and cilantro to suit your taste.

Ingredients

List of 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 cup vegetable broth

– 1 red bell pepper, diced

– 1 green bell pepper, diced

– 1 onion, chopped

– 3 cloves garlic, minced

– 2 tablespoons olive oil

– 2 teaspoons ground cumin

– 1 teaspoon smoked paprika

– 1 teaspoon chili powder

– Salt and pepper to taste

– Fresh cilantro for garnish

– 1 avocado, diced (optional, for serving)

Recommended Ingredient Brands

I like to use specific brands for the best flavor. For black beans, I recommend Goya. Their beans are rich and tasty. For diced tomatoes, Muir Glen is my go-to brand. Their tomatoes taste fresh and sweet. For broth, I prefer Pacific Organic. It adds depth to the chili. Use extra virgin olive oil, like California Olive Ranch, for the best flavor.

Possible Substitutions

You can mix things up if you need to. If you can’t find sweet potatoes, use regular potatoes. They will still work well. For black beans, try kidney beans for a different taste. If you want a kick, add jalapeños or cayenne pepper. No fresh cilantro? Use parsley instead for a fresh touch. You can skip the avocado if you need to keep it simple.

Step-by-Step Instructions

Detailed Cooking Steps

1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat.

2. Add 1 chopped onion and sauté for 3-4 minutes until it looks clear.

3. Next, stir in 3 minced garlic cloves, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Cook this mix for 1-2 minutes until you smell the spices.

4. Now, add 2 diced sweet potatoes and both 1 diced red and 1 diced green bell pepper to the pot. Stir everything well.

5. Pour in 1 can of diced tomatoes (with juices) and 1 cup of vegetable broth. Add 1 can of drained and rinsed black beans. Mix it all together and bring it to a boil.

6. Once boiling, lower the heat to low. Cover the pot and let it simmer for 25-30 minutes. Stir it every now and then to keep it from sticking.

7. When the sweet potatoes are soft, season with salt and pepper. If you want a thicker chili, mash some sweet potatoes with a fork right in the pot.

8. Serve hot! Top with fresh cilantro and diced avocado if you like.

Tips for Cooking Efficiency

– Gather all your ingredients before you start cooking. This saves time and keeps you organized.

– Use a sharp knife to speed up chopping tasks. Dicing will be quick and easy.

– Keep a trash bowl nearby for scraps. This helps keep your workspace clean.

– If you prep your veggies ahead of time, it will make cooking smoother and faster.

Common Mistakes to Avoid

– Don’t skip sautéing the onion and garlic. This step builds great flavor.

– Avoid cooking on high heat. It can burn your chili and ruin the taste.

– Don’t forget to stir! This prevents sticking and burning at the bottom of the pot.

– Be careful with salt. Start with a little, taste, and adjust as needed.

Tips & Tricks

How to Enhance the Flavor

To boost the flavor of your Sweet Potato Black Bean Chili, use fresh spices. Fresh spices, like cumin and smoked paprika, add depth. You can also add a squeeze of lime juice before serving. This adds a bright taste that wakes up the dish. If you like heat, try adding chopped jalapeños or a dash of hot sauce. This will give your chili a nice kick.

Best Serving Suggestions

Serve your chili hot in a bowl. Top it with fresh cilantro for a burst of color. Diced avocado also adds creaminess and richness. You can even add a dollop of sour cream or yogurt. This makes it feel extra special. Pair your chili with crusty bread or warm tortillas. This helps soak up all the delicious flavors.

Pairing Options with Sides and Drinks

For sides, try a simple green salad. The crunch will balance the chili’s warmth. Cornbread is another great choice. It pairs perfectly with the chili’s flavors. For drinks, consider a light beer or sparkling water. A refreshing drink will complement the meal well. Red wine can also work nicely if you prefer. It adds a touch of elegance to your dinner.

Pro Tips

  1. Use Fresh Ingredients: Using fresh sweet potatoes and bell peppers enhances the flavor and nutritional value of your chili.
  2. Adjust Spice Levels: Feel free to add more chili powder or a dash of hot sauce if you prefer a spicier chili.
  3. Let it Rest: Allowing the chili to sit for 10-15 minutes after cooking lets the flavors meld together for a richer taste.
  4. Batch Cooking: This chili freezes well, making it a great option for meal prep. Just store in airtight containers!

Variations

Alternative Ingredients for Different Flavors

You can switch up the main ingredients for fun. Instead of sweet potatoes, try butternut squash. It adds a nice sweetness. You can also use kidney beans or pinto beans in place of black beans. For a different taste, add corn or zucchini. If you want a heartier chili, throw in some diced carrots or mushrooms.

Spicy Version Adjustments

Want your chili to pack a punch? Add diced jalapeños or chipotle peppers for heat. You can also increase the chili powder or smoked paprika. For a smoky flavor, add a dash of liquid smoke. If you like it really spicy, finish with hot sauce. Just adjust to your taste.

Vegan and Gluten-Free Modifications

This chili is already vegan and gluten-free. Still, check labels on your broth and tomatoes. Some brands add gluten. For a creamier texture, blend a portion of the chili. You can also top with dairy-free yogurt instead of sour cream. This keeps it light but adds richness. Enjoy your meal without worry!

Storage Info

How to Store Leftovers

To keep your sweet potato black bean chili fresh, place it in an airtight container. Let it cool first, then cover it tightly. Store it in the fridge if you plan to eat it within a few days. It stays good for about 3 to 5 days this way.

Reheating Instructions

When you are ready to heat up your chili, pour it into a pot. Use medium heat on the stove. Stir it often to warm it evenly. You can also use a microwave. Place the chili in a bowl, cover it, and heat in 30-second intervals. Stir after each interval until hot.

Freezing the Chili for Future Meals

If you want to save your chili for later, freezing is a great option. Use a freezer-safe container, leaving some space at the top for expansion. It can last up to 3 months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat it on the stove or in the microwave as mentioned earlier.

FAQs

How long does Sweet Potato Black Bean Chili last?

Sweet Potato Black Bean Chili lasts about 4 to 5 days in the fridge. Store it in an airtight container. The flavors get better as it sits. Just make sure to keep it cool.

Can I make this chili in a slow cooker?

Yes, you can make this chili in a slow cooker! Start by sautéing the onion and garlic in a pan. Then, add all the other ingredients to the slow cooker. Cook on low for 6 to 8 hours or high for about 3 to 4 hours.

What are the health benefits of sweet potatoes and black beans?

Sweet potatoes are rich in vitamins A and C. They also have fiber, which aids digestion. Black beans are high in protein and iron. They help keep you full and strong. Together, they make a great combination for a healthy meal.

In this blog post, we explored how to make Sweet Potato Black Bean Chili. We covered essential ingredients, brands to trust, and clever substitutions. I provided step-by-step cooking instructions and tips to avoid common mistakes. We also discussed flavor enhancers, serving ideas, and pairing options. Variations like spicy adjustments and vegan swaps were outlined. Finally, I shared helpful storage tips and answered common questions.

This chili is simple to make and fun to share. You’ll love the flavors and comfort it brings. Enjoy your cookin

- 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 cup vegetable broth - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 onion, chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro for garnish - 1 avocado, diced (optional, for serving) I like to use specific brands for the best flavor. For black beans, I recommend Goya. Their beans are rich and tasty. For diced tomatoes, Muir Glen is my go-to brand. Their tomatoes taste fresh and sweet. For broth, I prefer Pacific Organic. It adds depth to the chili. Use extra virgin olive oil, like California Olive Ranch, for the best flavor. You can mix things up if you need to. If you can’t find sweet potatoes, use regular potatoes. They will still work well. For black beans, try kidney beans for a different taste. If you want a kick, add jalapeños or cayenne pepper. No fresh cilantro? Use parsley instead for a fresh touch. You can skip the avocado if you need to keep it simple. {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 chopped onion and sauté for 3-4 minutes until it looks clear. 3. Next, stir in 3 minced garlic cloves, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Cook this mix for 1-2 minutes until you smell the spices. 4. Now, add 2 diced sweet potatoes and both 1 diced red and 1 diced green bell pepper to the pot. Stir everything well. 5. Pour in 1 can of diced tomatoes (with juices) and 1 cup of vegetable broth. Add 1 can of drained and rinsed black beans. Mix it all together and bring it to a boil. 6. Once boiling, lower the heat to low. Cover the pot and let it simmer for 25-30 minutes. Stir it every now and then to keep it from sticking. 7. When the sweet potatoes are soft, season with salt and pepper. If you want a thicker chili, mash some sweet potatoes with a fork right in the pot. 8. Serve hot! Top with fresh cilantro and diced avocado if you like. - Gather all your ingredients before you start cooking. This saves time and keeps you organized. - Use a sharp knife to speed up chopping tasks. Dicing will be quick and easy. - Keep a trash bowl nearby for scraps. This helps keep your workspace clean. - If you prep your veggies ahead of time, it will make cooking smoother and faster. - Don’t skip sautéing the onion and garlic. This step builds great flavor. - Avoid cooking on high heat. It can burn your chili and ruin the taste. - Don’t forget to stir! This prevents sticking and burning at the bottom of the pot. - Be careful with salt. Start with a little, taste, and adjust as needed. To boost the flavor of your Sweet Potato Black Bean Chili, use fresh spices. Fresh spices, like cumin and smoked paprika, add depth. You can also add a squeeze of lime juice before serving. This adds a bright taste that wakes up the dish. If you like heat, try adding chopped jalapeños or a dash of hot sauce. This will give your chili a nice kick. Serve your chili hot in a bowl. Top it with fresh cilantro for a burst of color. Diced avocado also adds creaminess and richness. You can even add a dollop of sour cream or yogurt. This makes it feel extra special. Pair your chili with crusty bread or warm tortillas. This helps soak up all the delicious flavors. For sides, try a simple green salad. The crunch will balance the chili's warmth. Cornbread is another great choice. It pairs perfectly with the chili's flavors. For drinks, consider a light beer or sparkling water. A refreshing drink will complement the meal well. Red wine can also work nicely if you prefer. It adds a touch of elegance to your dinner. Pro Tips Use Fresh Ingredients: Using fresh sweet potatoes and bell peppers enhances the flavor and nutritional value of your chili. Adjust Spice Levels: Feel free to add more chili powder or a dash of hot sauce if you prefer a spicier chili. Let it Rest: Allowing the chili to sit for 10-15 minutes after cooking lets the flavors meld together for a richer taste. Batch Cooking: This chili freezes well, making it a great option for meal prep. Just store in airtight containers! {{image_2}} You can switch up the main ingredients for fun. Instead of sweet potatoes, try butternut squash. It adds a nice sweetness. You can also use kidney beans or pinto beans in place of black beans. For a different taste, add corn or zucchini. If you want a heartier chili, throw in some diced carrots or mushrooms. Want your chili to pack a punch? Add diced jalapeños or chipotle peppers for heat. You can also increase the chili powder or smoked paprika. For a smoky flavor, add a dash of liquid smoke. If you like it really spicy, finish with hot sauce. Just adjust to your taste. This chili is already vegan and gluten-free. Still, check labels on your broth and tomatoes. Some brands add gluten. For a creamier texture, blend a portion of the chili. You can also top with dairy-free yogurt instead of sour cream. This keeps it light but adds richness. Enjoy your meal without worry! To keep your sweet potato black bean chili fresh, place it in an airtight container. Let it cool first, then cover it tightly. Store it in the fridge if you plan to eat it within a few days. It stays good for about 3 to 5 days this way. When you are ready to heat up your chili, pour it into a pot. Use medium heat on the stove. Stir it often to warm it evenly. You can also use a microwave. Place the chili in a bowl, cover it, and heat in 30-second intervals. Stir after each interval until hot. If you want to save your chili for later, freezing is a great option. Use a freezer-safe container, leaving some space at the top for expansion. It can last up to 3 months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat it on the stove or in the microwave as mentioned earlier. Sweet Potato Black Bean Chili lasts about 4 to 5 days in the fridge. Store it in an airtight container. The flavors get better as it sits. Just make sure to keep it cool. Yes, you can make this chili in a slow cooker! Start by sautéing the onion and garlic in a pan. Then, add all the other ingredients to the slow cooker. Cook on low for 6 to 8 hours or high for about 3 to 4 hours. Sweet potatoes are rich in vitamins A and C. They also have fiber, which aids digestion. Black beans are high in protein and iron. They help keep you full and strong. Together, they make a great combination for a healthy meal. In this blog post, we explored how to make Sweet Potato Black Bean Chili. We covered essential ingredients, brands to trust, and clever substitutions. I provided step-by-step cooking instructions and tips to avoid common mistakes. We also discussed flavor enhancers, serving ideas, and pairing options. Variations like spicy adjustments and vegan swaps were outlined. Finally, I shared helpful storage tips and answered common questions. This chili is simple to make and fun to share. You’ll love the flavors and comfort it brings. Enjoy your cooking!

Sweet Potato Black Bean Chili

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

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 cup vegetable broth
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro
  • 1 medium avocado, diced (optional, for serving)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic, cumin, smoked paprika, and chili powder. Cook for another 1-2 minutes until fragrant.
  • Add the diced sweet potatoes, red and green bell peppers to the pot. Stir until well combined.
  • Pour in the diced tomatoes and vegetable broth, then add the black beans. Mix everything together and bring to a boil.
  • Reduce the heat to low, cover, and let the chili simmer for about 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
  • Season with salt and pepper to taste. If you prefer a thicker chili, you can mash some of the sweet potatoes with a fork in the pot.
  • Serve hot, garnished with fresh cilantro and diced avocado if desired.

Notes

For a thicker chili, mash some of the sweet potatoes in the pot.
Keyword black bean, chili, sweet potato, vegetarian

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating