![- 2 medium sweet potatoes, peeled and diced into ¾-inch cubes - 1 can (15 oz) black beans, drained and rinsed thoroughly - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes, including their juices - 2 cups vegetable broth (low-sodium recommended) Sweet potatoes add a sweet and creamy texture. Black beans provide protein and fiber. Onions and garlic give depth to the flavor. Diced tomatoes add acidity and moisture. The vegetable broth ties everything together, making the chili hearty. - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust based on desired heat level) Chili powder brings warmth to the dish. Cumin adds an earthy taste, while smoked paprika gives a hint of smokiness. Cayenne pepper can spice it up, so you can adjust it to your liking. - Fresh cilantro leaves, for garnish - Ripe avocado slices, for serving - Lime wedges Fresh cilantro adds a pop of color and flavor. Creamy avocado enhances the texture. Lime wedges give a burst of freshness when squeezed over the chili. For the full recipe, check out the [Full Recipe]. This chili is not just tasty; it's good for you too. Enjoy it with friends or family for a cozy meal. - Start by peeling and dicing the sweet potatoes into ¾-inch cubes. - Next, finely dice the onion and red bell pepper. - Mince the garlic cloves and set them aside for later. - In a large pot, heat the olive oil over medium heat. - Add the diced onion and sauté for about 5 minutes. Look for a soft, translucent look. - Then, add the minced garlic and diced red bell pepper. Cook for 3-4 minutes until tender. - Now, stir in the diced sweet potatoes along with chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Mix well to coat the sweet potatoes. - Pour in the can of diced tomatoes and vegetable broth. Stir to blend everything. Bring the mix to a gentle boil, then reduce the heat and cover the pot. - Let the chili simmer for 25-30 minutes. The sweet potatoes should be fork-tender. - Once cooked, gently fold in the black beans. Heat for another 5-10 minutes. - Taste the chili and adjust the seasoning if needed. Remove it from the heat and let it rest for a few minutes. For the full recipe, check out [Full Recipe]. Enjoy your savory sweet potato and black bean chili! - Using canned vegetables: Canned vegetables save time. They are already cooked and ready to use. For this chili, you can use canned black beans and diced tomatoes. Just drain and rinse the beans. This helps reduce prep time and makes cooking faster. - Prepping ingredients in advance: Chop your vegetables the night before. Dicing sweet potatoes, onions, and bell peppers takes time. If you prep them ahead, you will make cooking easier. Store them in a sealed bag in the fridge. This way, you can whip up your chili quickly. - Adjusting spice levels: You can make this chili your own by adjusting the spice level. If you like it mild, skip the cayenne pepper. For more heat, add more cayenne or fresh chilies. Spice is personal, so taste as you go. - Adding extra toppings: Toppings can add fun to your chili. Try fresh cilantro, ripe avocado slices, or a squeeze of lime. Each topping adds flavor and texture. They also make your dish look pretty! - Best pot options for simmering: A large pot or Dutch oven works best for this chili. These pots distribute heat evenly. They also allow for a good simmer, which enhances the flavors. Choose a pot that has a lid to help keep moisture in. - Signs of readiness for sweet potatoes: Sweet potatoes are ready when they are soft. You can check this by piercing them with a fork. If the fork goes in easily, they are done. This usually takes about 25-30 minutes of simmering. Keep an eye on them to avoid overcooking. {{image_4}} You can switch out black beans for other beans. Kidney beans or chickpeas work well. They add different flavors and textures. You can also add more veggies. Try zucchini or corn for a fresh twist. Each choice makes the chili unique and tasty. You can make your chili mild or spicy. If you like it hot, add fresh chilies. Jalapeños or serranos are great options. For less heat, just skip the cayenne pepper. Adjusting the spice level makes it perfect for everyone. Chili is great on its own, but you can get creative. Serve it as a topping for nachos for a fun snack. Just layer the chili over crispy tortilla chips. You can also stuff it in baked sweet potatoes. This adds a hearty twist to your meal. For more ideas, check out the Full Recipe for ways to enjoy this chili! To store your sweet potato and black bean chili, let it cool first. Then, transfer it to an airtight container. This helps lock in flavors and freshness. I recommend using glass containers for better heat resistance. Label and date your container to keep track of how long it’s been stored. You can freeze this chili to enjoy later. First, let the chili cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over medium heat, stirring often. You can also use the microwave for quick reheating. In the fridge, your chili lasts about 4-5 days. Always check for signs of spoilage. If you see mold or unusual smells, it's best to discard it. Fresh ingredients ensure the best taste and safety. Storing correctly helps you enjoy your chili for days! For the full recipe, check out the Spicy Sweet Potato & Black Bean Chili. You can use butternut squash or regular potatoes. Both add a nice flavor. They cook similarly and give a sweet taste. Yes, you can make this chili in a slow cooker. Just add all your ingredients and stir. Set the cooker on low for 6-8 hours. This lets the flavors blend well. Yes, this chili is gluten-free. All the ingredients are safe for a gluten-free diet. Just check your broth and canned goods to be sure. To add more heat, increase the cayenne pepper. You can also add fresh chopped jalapeños. Adjust to your taste, but start small. You can add meat like ground turkey or beef. Brown the meat first before adding. This adds richness and protein to your meal. For the full recipe, check out the detailed steps above. This chili combines flavorful sweet potatoes, hearty black beans, and spices. You can easily adapt it with different vegetables or spice levels. Remember to store leftovers properly and enjoy them later. You can even try new serving ideas like nachos or baked sweet potatoes. Cooking this chili is simple and fun. I hope you feel inspired to make your own version. Enjoy your delicious chili, knowing it’s healthy and satisfying!](https://tastyhatch.com/wp-content/uploads/2025/05/10267612-239a-48c7-8818-e6e4f91fb1cd-768x768.webp)
Are you ready for a warm and hearty meal? My Savory Sweet Potato and Black Bean Chili is packed with flavor and nutrients. You’ll love its blend of sweet potatoes, black beans, and spices that dance on your taste buds. Perfect for chilly nights or meal prep, this dish is simple to make and incredibly satisfying. Let’s dive into the recipe that will change your chili game forever!
Ingredients
Main Ingredients
– 2 medium sweet potatoes, peeled and diced into ¾-inch cubes
– 1 can (15 oz) black beans, drained and rinsed thoroughly
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes, including their juices
– 2 cups vegetable broth (low-sodium recommended)
Sweet potatoes add a sweet and creamy texture. Black beans provide protein and fiber. Onions and garlic give depth to the flavor. Diced tomatoes add acidity and moisture. The vegetable broth ties everything together, making the chili hearty.
Spices and Seasonings
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper (adjust based on desired heat level)
Chili powder brings warmth to the dish. Cumin adds an earthy taste, while smoked paprika gives a hint of smokiness. Cayenne pepper can spice it up, so you can adjust it to your liking.
Garnishes and Serving Suggestions
– Fresh cilantro leaves, for garnish
– Ripe avocado slices, for serving
– Lime wedges
Fresh cilantro adds a pop of color and flavor. Creamy avocado enhances the texture. Lime wedges give a burst of freshness when squeezed over the chili. For the full recipe, check out the [Full Recipe].
This chili is not just tasty; it’s good for you too. Enjoy it with friends or family for a cozy meal.
Step-by-Step Instructions
Preparation Steps
– Start by peeling and dicing the sweet potatoes into ¾-inch cubes.
– Next, finely dice the onion and red bell pepper.
– Mince the garlic cloves and set them aside for later.
Cooking Process
– In a large pot, heat the olive oil over medium heat.
– Add the diced onion and sauté for about 5 minutes. Look for a soft, translucent look.
– Then, add the minced garlic and diced red bell pepper. Cook for 3-4 minutes until tender.
– Now, stir in the diced sweet potatoes along with chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Mix well to coat the sweet potatoes.
– Pour in the can of diced tomatoes and vegetable broth. Stir to blend everything. Bring the mix to a gentle boil, then reduce the heat and cover the pot.
Finalizing the Dish
– Let the chili simmer for 25-30 minutes. The sweet potatoes should be fork-tender.
– Once cooked, gently fold in the black beans. Heat for another 5-10 minutes.
– Taste the chili and adjust the seasoning if needed. Remove it from the heat and let it rest for a few minutes.
For the full recipe, check out [Full Recipe]. Enjoy your savory sweet potato and black bean chili!
Tips & Tricks
Time-Saving Tips
– Using canned vegetables: Canned vegetables save time. They are already cooked and ready to use. For this chili, you can use canned black beans and diced tomatoes. Just drain and rinse the beans. This helps reduce prep time and makes cooking faster.
– Prepping ingredients in advance: Chop your vegetables the night before. Dicing sweet potatoes, onions, and bell peppers takes time. If you prep them ahead, you will make cooking easier. Store them in a sealed bag in the fridge. This way, you can whip up your chili quickly.
Flavor Enhancements
– Adjusting spice levels: You can make this chili your own by adjusting the spice level. If you like it mild, skip the cayenne pepper. For more heat, add more cayenne or fresh chilies. Spice is personal, so taste as you go.
– Adding extra toppings: Toppings can add fun to your chili. Try fresh cilantro, ripe avocado slices, or a squeeze of lime. Each topping adds flavor and texture. They also make your dish look pretty!
Cooking Techniques
– Best pot options for simmering: A large pot or Dutch oven works best for this chili. These pots distribute heat evenly. They also allow for a good simmer, which enhances the flavors. Choose a pot that has a lid to help keep moisture in.
– Signs of readiness for sweet potatoes: Sweet potatoes are ready when they are soft. You can check this by piercing them with a fork. If the fork goes in easily, they are done. This usually takes about 25-30 minutes of simmering. Keep an eye on them to avoid overcooking.
Variations
Ingredient Substitutions
You can switch out black beans for other beans. Kidney beans or chickpeas work well. They add different flavors and textures. You can also add more veggies. Try zucchini or corn for a fresh twist. Each choice makes the chili unique and tasty.
Spice Level Adjustments
You can make your chili mild or spicy. If you like it hot, add fresh chilies. Jalapeños or serranos are great options. For less heat, just skip the cayenne pepper. Adjusting the spice level makes it perfect for everyone.
Serving Styles
Chili is great on its own, but you can get creative. Serve it as a topping for nachos for a fun snack. Just layer the chili over crispy tortilla chips. You can also stuff it in baked sweet potatoes. This adds a hearty twist to your meal. For more ideas, check out the Full Recipe for ways to enjoy this chili!
Storage Info
Storing Leftovers
To store your sweet potato and black bean chili, let it cool first. Then, transfer it to an airtight container. This helps lock in flavors and freshness. I recommend using glass containers for better heat resistance. Label and date your container to keep track of how long it’s been stored.
Freezing the Chili
You can freeze this chili to enjoy later. First, let the chili cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. When you’re ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over medium heat, stirring often. You can also use the microwave for quick reheating.
Shelf Life
In the fridge, your chili lasts about 4-5 days. Always check for signs of spoilage. If you see mold or unusual smells, it’s best to discard it. Fresh ingredients ensure the best taste and safety. Storing correctly helps you enjoy your chili for days! For the full recipe, check out the Spicy Sweet Potato & Black Bean Chili.
FAQs
What can I substitute for sweet potatoes?
You can use butternut squash or regular potatoes. Both add a nice flavor. They cook similarly and give a sweet taste.
Can I make this chili in a slow cooker?
Yes, you can make this chili in a slow cooker. Just add all your ingredients and stir. Set the cooker on low for 6-8 hours. This lets the flavors blend well.
Is Sweet Potato and Black Bean Chili gluten-free?
Yes, this chili is gluten-free. All the ingredients are safe for a gluten-free diet. Just check your broth and canned goods to be sure.
How can I make this chili spicier?
To add more heat, increase the cayenne pepper. You can also add fresh chopped jalapeños. Adjust to your taste, but start small.
Can I add meat to this recipe?
You can add meat like ground turkey or beef. Brown the meat first before adding. This adds richness and protein to your meal. For the full recipe, check out the detailed steps above.
This chili combines flavorful sweet potatoes, hearty black beans, and spices. You can easily adapt it with different vegetables or spice levels. Remember to store leftovers properly and enjoy them later. You can even try new serving ideas like nachos or baked sweet potatoes. Cooking this chili is simple and fun. I hope you feel inspired to make your own version. Enjoy your delicious chili, knowing it’s healthy and satisfying!
![- 2 medium sweet potatoes, peeled and diced into ¾-inch cubes - 1 can (15 oz) black beans, drained and rinsed thoroughly - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes, including their juices - 2 cups vegetable broth (low-sodium recommended) Sweet potatoes add a sweet and creamy texture. Black beans provide protein and fiber. Onions and garlic give depth to the flavor. Diced tomatoes add acidity and moisture. The vegetable broth ties everything together, making the chili hearty. - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust based on desired heat level) Chili powder brings warmth to the dish. Cumin adds an earthy taste, while smoked paprika gives a hint of smokiness. Cayenne pepper can spice it up, so you can adjust it to your liking. - Fresh cilantro leaves, for garnish - Ripe avocado slices, for serving - Lime wedges Fresh cilantro adds a pop of color and flavor. Creamy avocado enhances the texture. Lime wedges give a burst of freshness when squeezed over the chili. For the full recipe, check out the [Full Recipe]. This chili is not just tasty; it's good for you too. Enjoy it with friends or family for a cozy meal. - Start by peeling and dicing the sweet potatoes into ¾-inch cubes. - Next, finely dice the onion and red bell pepper. - Mince the garlic cloves and set them aside for later. - In a large pot, heat the olive oil over medium heat. - Add the diced onion and sauté for about 5 minutes. Look for a soft, translucent look. - Then, add the minced garlic and diced red bell pepper. Cook for 3-4 minutes until tender. - Now, stir in the diced sweet potatoes along with chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Mix well to coat the sweet potatoes. - Pour in the can of diced tomatoes and vegetable broth. Stir to blend everything. Bring the mix to a gentle boil, then reduce the heat and cover the pot. - Let the chili simmer for 25-30 minutes. The sweet potatoes should be fork-tender. - Once cooked, gently fold in the black beans. Heat for another 5-10 minutes. - Taste the chili and adjust the seasoning if needed. Remove it from the heat and let it rest for a few minutes. For the full recipe, check out [Full Recipe]. Enjoy your savory sweet potato and black bean chili! - Using canned vegetables: Canned vegetables save time. They are already cooked and ready to use. For this chili, you can use canned black beans and diced tomatoes. Just drain and rinse the beans. This helps reduce prep time and makes cooking faster. - Prepping ingredients in advance: Chop your vegetables the night before. Dicing sweet potatoes, onions, and bell peppers takes time. If you prep them ahead, you will make cooking easier. Store them in a sealed bag in the fridge. This way, you can whip up your chili quickly. - Adjusting spice levels: You can make this chili your own by adjusting the spice level. If you like it mild, skip the cayenne pepper. For more heat, add more cayenne or fresh chilies. Spice is personal, so taste as you go. - Adding extra toppings: Toppings can add fun to your chili. Try fresh cilantro, ripe avocado slices, or a squeeze of lime. Each topping adds flavor and texture. They also make your dish look pretty! - Best pot options for simmering: A large pot or Dutch oven works best for this chili. These pots distribute heat evenly. They also allow for a good simmer, which enhances the flavors. Choose a pot that has a lid to help keep moisture in. - Signs of readiness for sweet potatoes: Sweet potatoes are ready when they are soft. You can check this by piercing them with a fork. If the fork goes in easily, they are done. This usually takes about 25-30 minutes of simmering. Keep an eye on them to avoid overcooking. {{image_4}} You can switch out black beans for other beans. Kidney beans or chickpeas work well. They add different flavors and textures. You can also add more veggies. Try zucchini or corn for a fresh twist. Each choice makes the chili unique and tasty. You can make your chili mild or spicy. If you like it hot, add fresh chilies. Jalapeños or serranos are great options. For less heat, just skip the cayenne pepper. Adjusting the spice level makes it perfect for everyone. Chili is great on its own, but you can get creative. Serve it as a topping for nachos for a fun snack. Just layer the chili over crispy tortilla chips. You can also stuff it in baked sweet potatoes. This adds a hearty twist to your meal. For more ideas, check out the Full Recipe for ways to enjoy this chili! To store your sweet potato and black bean chili, let it cool first. Then, transfer it to an airtight container. This helps lock in flavors and freshness. I recommend using glass containers for better heat resistance. Label and date your container to keep track of how long it’s been stored. You can freeze this chili to enjoy later. First, let the chili cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over medium heat, stirring often. You can also use the microwave for quick reheating. In the fridge, your chili lasts about 4-5 days. Always check for signs of spoilage. If you see mold or unusual smells, it's best to discard it. Fresh ingredients ensure the best taste and safety. Storing correctly helps you enjoy your chili for days! For the full recipe, check out the Spicy Sweet Potato & Black Bean Chili. You can use butternut squash or regular potatoes. Both add a nice flavor. They cook similarly and give a sweet taste. Yes, you can make this chili in a slow cooker. Just add all your ingredients and stir. Set the cooker on low for 6-8 hours. This lets the flavors blend well. Yes, this chili is gluten-free. All the ingredients are safe for a gluten-free diet. Just check your broth and canned goods to be sure. To add more heat, increase the cayenne pepper. You can also add fresh chopped jalapeños. Adjust to your taste, but start small. You can add meat like ground turkey or beef. Brown the meat first before adding. This adds richness and protein to your meal. For the full recipe, check out the detailed steps above. This chili combines flavorful sweet potatoes, hearty black beans, and spices. You can easily adapt it with different vegetables or spice levels. Remember to store leftovers properly and enjoy them later. You can even try new serving ideas like nachos or baked sweet potatoes. Cooking this chili is simple and fun. I hope you feel inspired to make your own version. Enjoy your delicious chili, knowing it’s healthy and satisfying!](https://tastyhatch.com/wp-content/uploads/2025/05/10267612-239a-48c7-8818-e6e4f91fb1cd-250x250.webp)
