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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes (with juices) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), chopped - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cinnamon - 2 cups vegetable broth - 1 tablespoon olive oil - Salt and pepper to taste Sweet potatoes bring a natural sweetness and creamy texture. Black beans add protein and fiber, making this chili hearty. Diced tomatoes offer acidity and balance. Onions and garlic provide a base of flavor that makes every bite satisfying. Bell peppers add a crunch and sweetness that complements the other ingredients. The spices, like chili powder and cumin, create warmth and depth. - Fresh cilantro - Sour cream or Greek yogurt - Tortilla chips or crusty bread Garnishing your chili adds a pop of color and flavor. Fresh cilantro brightens each bowl. A dollop of sour cream or Greek yogurt adds creaminess and cuts through the spice. Pairing with tortilla chips or crusty bread gives you that satisfying crunch. For the full recipe, refer to the earlier section. Start by gathering your ingredients. You will need sweet potatoes, black beans, diced tomatoes, onion, garlic, and bell pepper. - Sweet Potatoes: Peel and dice two medium sweet potatoes into small cubes. - Onion and Garlic: Chop one medium onion and mince two cloves of garlic. - Bell Pepper: Chop one bell pepper. You can choose any color you like. - Spices: Measure out chili powder, cumin, smoked paprika, and cinnamon. This preparation helps your cooking flow smoothly. 1. Heat the Oil: In a large pot, heat one tablespoon of olive oil over medium heat. 2. Sauté Onion and Garlic: Add the chopped onion. Cook until it is soft and translucent, about five minutes. Then, stir in the minced garlic and chopped bell pepper. Cook for another two to three minutes until fragrant. 3. Add Sweet Potatoes and Spices: Next, add your diced sweet potatoes, chili powder, cumin, smoked paprika, and cinnamon. Stir everything well so that the sweet potatoes get coated with the spices. 4. Combine with Tomatoes and Broth: Pour in one can of diced tomatoes with their juices and two cups of vegetable broth. Stir to mix. Bring this mixture to a boil. 5. Simmer Until Tender: Once it boils, lower the heat. Cover the pot and let it simmer for about 25 minutes. Check the sweet potatoes; they should be tender. 1. Stir in Black Beans: After the sweet potatoes are done, add one can of rinsed and drained black beans. 2. Adjust Seasonings: Taste your chili. Add salt and pepper as needed to enhance the flavor. 3. Presentation Recommendations: Serve your chili in bowls. Garnish with fresh cilantro. A dollop of sour cream or Greek yogurt adds creaminess. Pair it with crusty bread or tortilla chips for some extra crunch. This recipe makes a warm, comforting meal that you and your loved ones will enjoy. For the full recipe, check out Sweet Potato & Black Bean Chili. To make your sweet potato and black bean chili even tastier, try adjusting the spices. If you like more heat, add a pinch of cayenne pepper or some diced jalapeños. For a richer taste, use smoked paprika instead of regular paprika. Fresh herbs can also boost flavor. Fresh cilantro adds zest, while fresh lime juice brightens every bite. When it comes to ingredients, using fresh veggies will give your chili a vibrant taste. However, canned black beans and diced tomatoes save time and still work well. Rinse the beans well to remove excess salt. This helps keep the chili balanced. For the best chili, choose a heavy-bottomed pot or a Dutch oven. These pots heat evenly, preventing burning. Start by sautéing your onions and garlic until soft. This step adds depth to your chili. After adding your sweet potatoes and spices, remember to stir well. Simmering is key to blending flavors. Let the chili cook slowly over low heat. This allows the sweet potatoes to soften and the spices to infuse. Don't rush this step—good chili takes time! Meal prep can make cooking easier. Chop your sweet potatoes, onions, and peppers ahead of time. Store them in the fridge for quick access. You can also cook a larger batch and freeze half for later. Using a slow cooker or Instant Pot can save time too. Just toss all ingredients in and let them cook while you do other things. This method also makes the flavors meld beautifully. For a full recipe, check out the Sweet Potato & Black Bean Chili. {{image_2}} You can easily make this Sweet Potato and Black Bean Chili vegan. The recipe is already plant-based. Just skip any dairy toppings. Instead, try avocado or lime juice for added flavor. For gluten-free options, this chili is perfect as is. All the ingredients are naturally gluten-free. Just ensure your vegetable broth is also gluten-free. Feel free to swap out black beans for other beans like kidney or pinto beans. Each bean adds its own flavor and texture. You can also add more vegetables. Corn, zucchini, or carrots work well. Changing spices can boost your chili’s taste. Add cayenne for heat or oregano for earthiness. Experiment with fresh herbs like basil or thyme for a twist. This chili pairs well with crusty bread or tortilla chips. These options add great crunch and flavor. You can also serve it over rice or quinoa for a hearty meal. If you have leftovers, think outside the bowl. Use the chili as a filling for tacos or burritos. You can even mix it into scrambled eggs or on top of baked potatoes. For the full recipe, check out the earlier section. It will guide you through making this delicious chili step-by-step. Store your chili in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to five days. If you want it to last longer, consider freezing it. To freeze your chili, let it cool completely first. Then, use freezer-safe containers or bags. Remove as much air as possible before sealing. This helps prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. You can reheat chili on the stovetop or in the microwave. For the stovetop, pour it into a pot and heat over medium. Stir often to keep it from sticking. For the microwave, use a microwave-safe bowl. Heat in one-minute bursts, stirring in between. This keeps the texture nice and smooth. Enjoy your Sweet Potato and Black Bean Chili warm and flavorful! You can serve this chili with many sides. Here are some great options: - Crusty bread or rolls - Tortilla chips - Rice or quinoa - A fresh green salad - Cornbread These sides add texture and balance the flavors of the chili. Yes, you can make this chili ahead of time. It's a great meal prep option. The flavors deepen as it sits. Store it in the fridge for up to four days. You can also freeze it for up to three months. Just thaw and reheat before serving. Meal prepping makes busy nights easier. To add heat, try these options: - Add diced jalapeños to the pot. - Stir in cayenne pepper. - Use hot chili powder instead of regular. - Top with spicy salsa or hot sauce. These adjustments will give your chili a nice kick. Yes, you can use fresh black beans. However, cooking dried beans takes longer. Soak them overnight and boil until tender. Canned beans are quicker and easier. They are already cooked, just rinse and add them to the chili. This chili can be kid-friendly. To adjust the flavors: - Reduce the spice level by using less chili powder. - Serve it with toppings like cheese or sour cream. - Pair it with mild sides like bread or rice. These tips help make it more appealing to children. Sweet potato and black bean chili is nourishing and easy to make. We covered main ingredients, prep, and cooking steps, plus tips to enhance flavor. You can adapt the recipe for your diet and store leftovers well. Enjoy this chili alone or with toppings like sour cream or fresh cilantro. With simple swaps and additions, this dish can fit any palate. Dive in and make this chili today; it's a warm hug in a bowl.

Sweet Potato and Black Bean Chili

Warm up with this delicious Sweet Potato & Black Bean Chili that’s perfect for any day! This easy recipe combines diced sweet potatoes, black beans, and vibrant veggies, all simmered in rich spices for a flavor explosion. In just 45 minutes, you can enjoy a nutritious meal that is not only comforting but also packed with nutrients. Click through to explore the full recipe and bring this cozy dish to your table!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (14 oz) diced tomatoes (with juices)

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), chopped

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cinnamon

2 cups vegetable broth

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

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 bell pepper, cooking for an additional 2-3 minutes until fragrant.

      Add the diced sweet potatoes, chili powder, cumin, smoked paprika, and cinnamon into the pot. Stir well to coat the sweet potatoes with the spices.

        Pour in the diced tomatoes (with their juices) and vegetable broth. Stir to combine, bringing the mixture to a boil.

          Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25 minutes or until the sweet potatoes are tender.

            After the sweet potatoes are cooked, stir in the black beans and season with salt and pepper to taste. Let it simmer for an additional 5 minutes to heat through.

              Taste and adjust seasonings if necessary.

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

                  - Presentation Tips: Serve the chili in bowls, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired. Pair with crusty bread or tortilla chips for added crunch.