DisclaimerTerms Of UseGDPR PolicyCookie Policy

tastyhatch

Sweet Potato Black Bean Chili Flavorful and Hearty Dish

by
To create this chili, you will need: - 2 medium sweet potatoes, peeled and cut into ½-inch cubes - 1 can (15 oz) black beans, rinsed and drained thoroughly - 1 can (14 oz) diced tomatoes, with juices included - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (any color), diced into ½-inch pieces - 1 jalapeño, deseeded and minced (optional for a spicier kick) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 4 cups vegetable broth (plus more for consistency if needed) - 2 tablespoons olive oil - Sea salt and freshly cracked black pepper, to taste For added flavor and texture, consider these toppings: - Fresh cilantro leaves, for garnish - Ripe avocado, sliced (for serving) - A wedge of lime, for a zesty finish This chili is not only tasty but also packed with nutrition. Sweet potatoes provide fiber and vitamins. Black beans add protein and iron. Using vegetable broth keeps it light and flavorful. Each serving is hearty, making it a great meal for any day. Enjoy this dish to fill your belly and warm your heart! {{ingredient_image_2}} Start by peeling the sweet potatoes. Cut them into small cubes, about half an inch wide. Next, chop the onion finely. Mince the garlic and dice the bell pepper into small pieces. If you want some heat, take a jalapeño pepper, deseed it, and mince it too. Now, everything is ready for the pot! In a large pot, heat olive oil over medium heat. Once hot, add the chopped onion. Sauté it for about five minutes until it is soft and clear. Next, add the minced garlic and diced bell pepper. Stir them for two to three minutes until the garlic smells good and the bell pepper softens. If you are using jalapeño, add it now for some extra spice. Add the sweet potato cubes, ground cumin, smoked paprika, and chili powder. Sauté these for two minutes to let the spices mix well. Carefully pour in the vegetable broth, then add the diced tomatoes and black beans. Stir everything together and bring it to a boil. Once boiling, lower the heat. Cover the pot with a lid, letting it simmer for 25 to 30 minutes. Stir occasionally until the sweet potatoes are soft enough to fork. Taste the chili and add sea salt and pepper as needed. If it seems too thick, add more vegetable broth until it’s just right. Serve the chili in deep bowls. Top each bowl with fresh cilantro leaves and slices of ripe avocado. The creamy avocado pairs well with the spicy chili. For an extra zing, add a wedge of lime on the side. This dish is not just tasty; it looks beautiful too! To make your chili even better, use fresh ingredients. Fresh garlic and onions add more taste. Try roasting the sweet potatoes before adding them. This brings out their natural sweetness. Adding a squeeze of lime juice at the end gives a nice zing. Don’t forget the toppings! Fresh cilantro and ripe avocado add color and creaminess. You can also sprinkle some cheese or add a dollop of sour cream for richness. One big mistake is not rinsing the black beans. This can make your chili too salty. Another mistake is overcooking the sweet potatoes. You want them fork-tender, not mushy. Be careful with the spices; too much can overpower the dish. Lastly, don’t skip the simmering step. It helps all the flavors meld together and creates a rich, hearty chili. A large, heavy-bottomed pot is best for this dish. It helps heat evenly and prevents burning. A wooden spoon is great for stirring. A sharp knife makes chopping easy and safe. Use measuring spoons for spices to keep them balanced. If you want to serve in style, colorful bowls make for a great presentation. Pro Tips Choose the Right Sweet Potatoes: Opt for sweet potatoes that are firm and free of blemishes for the best texture and flavor. Adjust the Spice Level: If you prefer a milder chili, omit the jalapeño or use less. For more heat, keep the seeds in or add extra chili powder. Make it Ahead: This chili tastes even better the next day! Make it in advance and let the flavors meld overnight in the fridge. Top It Off: Serve with various toppings like shredded cheese, sour cream, or lime wedges for added richness and flavor. {{image_4}} Sweet Potato Black Bean Chili is naturally vegetarian and vegan. It uses plant-based ingredients. You can swap vegetable broth for chicken broth if you want. To make it heartier, add more beans or lentils. You can also include corn or quinoa for extra texture and flavor. If you like heat, add jalapeños or cayenne pepper. Start with a small amount and taste as you go. For a milder version, skip the jalapeños or use bell peppers instead. You can also reduce the chili powder for less spice. You can switch sweet potatoes for regular potatoes or butternut squash. Instead of black beans, use kidney or pinto beans. If you don't have fresh garlic, garlic powder works too. Play with spices like oregano or coriander for different flavors. To store your chili, let it cool first. This helps keep it fresh. Use an airtight container to keep out air. You can place it in the fridge for up to five days. Label the container with the date. This way, you know when to eat it. If you want to save some for later, freezing is great. Portion the chili into smaller containers. This makes it easy to thaw just what you need. Be sure to leave some space at the top of each container. The chili will expand as it freezes. You can freeze it for up to three months. For best taste, eat it sooner rather than later. When you're ready to eat the chili, thaw it in the fridge overnight. If you need it fast, place it in a microwave-safe bowl. Heat it in short bursts, stirring in between. If using the stove, heat it in a pot over low heat. Add a splash of broth if it seems too thick. Stir until it's warm all the way through. Enjoy your chili just like the first time! Yes, you can use other beans. Kidney beans, pinto beans, or navy beans work well. Just make sure to rinse and drain them. This will help keep your chili light and tasty. Mixing beans can also give your chili a fun twist. To add spice, use more jalapeño or chili powder. You can also try adding cayenne pepper. Start with a small amount and taste as you go. This way, you control the heat. If you like a smoky flavor, add some chipotle pepper in adobo sauce. This chili pairs well with many sides. You can serve it with cornbread or rice for a filling meal. A fresh salad adds a nice crunch. Top your chili with avocado slices or a dollop of sour cream for a creamy finish. Enjoy it with tortilla chips for a fun crunch! This article covered the essential steps to make a great chili. We discussed key ingredients, cooking methods, and final serving ideas. I shared tips to boost flavor and avoid common mistakes. You also learned about variations, storage, and answered many questions. In summary, making chili is fun and flexible. With these insights, you can create your own unique dish. Enjoy the cooking process and experiment with flavors. Your perfect bowl of chili awaits!

WANT TO SAVE THIS RECIPE?

Are you craving a warm, bold meal? Look no further than my Sweet Potato Black Bean Chili! This dish is not just flavorful; it’s hearty and will fill you up. Packed with nutritious ingredients, it’s perfect for cozy nights or casual gatherings. I’ll guide you through each step, share tips to enhance the flavor, and even suggest fun twists. Let’s dive into this healthy delight that everyone will love!

Why I Love This Recipe

  1. Flavorful Combination: This chili blends the sweetness of sweet potatoes with the earthiness of black beans, creating a comforting and satisfying dish.
  2. Healthy Ingredients: Packed with nutrients, this recipe uses wholesome ingredients that are both delicious and good for you.
  3. Easy to Make: With simple steps and minimal prep time, this chili is perfect for busy weeknights or meal prep for the week ahead.
  4. Customizable: You can easily adjust the spice level and add your favorite toppings to make it your own!

Ingredients

List of main ingredients

To create this chili, you will need:

– 2 medium sweet potatoes, peeled and cut into ½-inch cubes

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

– 1 can (14 oz) diced tomatoes, with juices included

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 1 bell pepper (any color), diced into ½-inch pieces

– 1 jalapeño, deseeded and minced (optional for a spicier kick)

– 1 teaspoon ground cumin

– 1 teaspoon smoked paprika

– 1 teaspoon chili powder

– 4 cups vegetable broth (plus more for consistency if needed)

– 2 tablespoons olive oil

– Sea salt and freshly cracked black pepper, to taste

Optional toppings and garnishes

For added flavor and texture, consider these toppings:

– Fresh cilantro leaves, for garnish

– Ripe avocado, sliced (for serving)

– A wedge of lime, for a zesty finish

Nutritional information overview

This chili is not only tasty but also packed with nutrition. Sweet potatoes provide fiber and vitamins. Black beans add protein and iron. Using vegetable broth keeps it light and flavorful. Each serving is hearty, making it a great meal for any day.

Enjoy this dish to fill your belly and warm your heart!

Step-by-Step Instructions

Preparation of vegetables

Start by peeling the sweet potatoes. Cut them into small cubes, about half an inch wide. Next, chop the onion finely. Mince the garlic and dice the bell pepper into small pieces. If you want some heat, take a jalapeño pepper, deseed it, and mince it too. Now, everything is ready for the pot!

Cooking process in detail

In a large pot, heat olive oil over medium heat. Once hot, add the chopped onion. Sauté it for about five minutes until it is soft and clear. Next, add the minced garlic and diced bell pepper. Stir them for two to three minutes until the garlic smells good and the bell pepper softens. If you are using jalapeño, add it now for some extra spice.

Add the sweet potato cubes, ground cumin, smoked paprika, and chili powder. Sauté these for two minutes to let the spices mix well. Carefully pour in the vegetable broth, then add the diced tomatoes and black beans. Stir everything together and bring it to a boil.

Once boiling, lower the heat. Cover the pot with a lid, letting it simmer for 25 to 30 minutes. Stir occasionally until the sweet potatoes are soft enough to fork. Taste the chili and add sea salt and pepper as needed. If it seems too thick, add more vegetable broth until it’s just right.

Final serving suggestions

Serve the chili in deep bowls. Top each bowl with fresh cilantro leaves and slices of ripe avocado. The creamy avocado pairs well with the spicy chili. For an extra zing, add a wedge of lime on the side. This dish is not just tasty; it looks beautiful too!

Tips & Tricks

How to enhance flavor

To make your chili even better, use fresh ingredients. Fresh garlic and onions add more taste. Try roasting the sweet potatoes before adding them. This brings out their natural sweetness. Adding a squeeze of lime juice at the end gives a nice zing. Don’t forget the toppings! Fresh cilantro and ripe avocado add color and creaminess. You can also sprinkle some cheese or add a dollop of sour cream for richness.

Common mistakes to avoid

One big mistake is not rinsing the black beans. This can make your chili too salty. Another mistake is overcooking the sweet potatoes. You want them fork-tender, not mushy. Be careful with the spices; too much can overpower the dish. Lastly, don’t skip the simmering step. It helps all the flavors meld together and creates a rich, hearty chili.

Suggested cooking tools

A large, heavy-bottomed pot is best for this dish. It helps heat evenly and prevents burning. A wooden spoon is great for stirring. A sharp knife makes chopping easy and safe. Use measuring spoons for spices to keep them balanced. If you want to serve in style, colorful bowls make for a great presentation.

Pro Tips

  1. Choose the Right Sweet Potatoes: Opt for sweet potatoes that are firm and free of blemishes for the best texture and flavor.
  2. Adjust the Spice Level: If you prefer a milder chili, omit the jalapeño or use less. For more heat, keep the seeds in or add extra chili powder.
  3. Make it Ahead: This chili tastes even better the next day! Make it in advance and let the flavors meld overnight in the fridge.
  4. Top It Off: Serve with various toppings like shredded cheese, sour cream, or lime wedges for added richness and flavor.

Variations

Vegetarian and vegan adaptations

Sweet Potato Black Bean Chili is naturally vegetarian and vegan. It uses plant-based ingredients. You can swap vegetable broth for chicken broth if you want. To make it heartier, add more beans or lentils. You can also include corn or quinoa for extra texture and flavor.

Spicy versus mild options

If you like heat, add jalapeños or cayenne pepper. Start with a small amount and taste as you go. For a milder version, skip the jalapeños or use bell peppers instead. You can also reduce the chili powder for less spice.

Ingredient substitutions

You can switch sweet potatoes for regular potatoes or butternut squash. Instead of black beans, use kidney or pinto beans. If you don’t have fresh garlic, garlic powder works too. Play with spices like oregano or coriander for different flavors.

Storage Info

Best practices for leftovers

To store your chili, let it cool first. This helps keep it fresh. Use an airtight container to keep out air. You can place it in the fridge for up to five days. Label the container with the date. This way, you know when to eat it.

Freezing tips

If you want to save some for later, freezing is great. Portion the chili into smaller containers. This makes it easy to thaw just what you need. Be sure to leave some space at the top of each container. The chili will expand as it freezes. You can freeze it for up to three months. For best taste, eat it sooner rather than later.

Reheating instructions

When you’re ready to eat the chili, thaw it in the fridge overnight. If you need it fast, place it in a microwave-safe bowl. Heat it in short bursts, stirring in between. If using the stove, heat it in a pot over low heat. Add a splash of broth if it seems too thick. Stir until it’s warm all the way through. Enjoy your chili just like the first time!

FAQs

Can I use other beans?

Yes, you can use other beans. Kidney beans, pinto beans, or navy beans work well. Just make sure to rinse and drain them. This will help keep your chili light and tasty. Mixing beans can also give your chili a fun twist.

How can I make it spicier?

To add spice, use more jalapeño or chili powder. You can also try adding cayenne pepper. Start with a small amount and taste as you go. This way, you control the heat. If you like a smoky flavor, add some chipotle pepper in adobo sauce.

What can I serve with this chili?

This chili pairs well with many sides. You can serve it with cornbread or rice for a filling meal. A fresh salad adds a nice crunch. Top your chili with avocado slices or a dollop of sour cream for a creamy finish. Enjoy it with tortilla chips for a fun crunch!

This article covered the essential steps to make a great chili. We discussed key ingredients, cooking methods, and final serving ideas. I shared tips to boost flavor and avoid common mistakes. You also learned about variations, storage, and answered many questions.

In summary, making chili is fun and flexible. With these insights, you can create your own unique dish. Enjoy the cooking process and experiment with flavors. Your perfect bowl of chili await

To create this chili, you will need: - 2 medium sweet potatoes, peeled and cut into ½-inch cubes - 1 can (15 oz) black beans, rinsed and drained thoroughly - 1 can (14 oz) diced tomatoes, with juices included - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (any color), diced into ½-inch pieces - 1 jalapeño, deseeded and minced (optional for a spicier kick) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 4 cups vegetable broth (plus more for consistency if needed) - 2 tablespoons olive oil - Sea salt and freshly cracked black pepper, to taste For added flavor and texture, consider these toppings: - Fresh cilantro leaves, for garnish - Ripe avocado, sliced (for serving) - A wedge of lime, for a zesty finish This chili is not only tasty but also packed with nutrition. Sweet potatoes provide fiber and vitamins. Black beans add protein and iron. Using vegetable broth keeps it light and flavorful. Each serving is hearty, making it a great meal for any day. Enjoy this dish to fill your belly and warm your heart! {{ingredient_image_2}} Start by peeling the sweet potatoes. Cut them into small cubes, about half an inch wide. Next, chop the onion finely. Mince the garlic and dice the bell pepper into small pieces. If you want some heat, take a jalapeño pepper, deseed it, and mince it too. Now, everything is ready for the pot! In a large pot, heat olive oil over medium heat. Once hot, add the chopped onion. Sauté it for about five minutes until it is soft and clear. Next, add the minced garlic and diced bell pepper. Stir them for two to three minutes until the garlic smells good and the bell pepper softens. If you are using jalapeño, add it now for some extra spice. Add the sweet potato cubes, ground cumin, smoked paprika, and chili powder. Sauté these for two minutes to let the spices mix well. Carefully pour in the vegetable broth, then add the diced tomatoes and black beans. Stir everything together and bring it to a boil. Once boiling, lower the heat. Cover the pot with a lid, letting it simmer for 25 to 30 minutes. Stir occasionally until the sweet potatoes are soft enough to fork. Taste the chili and add sea salt and pepper as needed. If it seems too thick, add more vegetable broth until it’s just right. Serve the chili in deep bowls. Top each bowl with fresh cilantro leaves and slices of ripe avocado. The creamy avocado pairs well with the spicy chili. For an extra zing, add a wedge of lime on the side. This dish is not just tasty; it looks beautiful too! To make your chili even better, use fresh ingredients. Fresh garlic and onions add more taste. Try roasting the sweet potatoes before adding them. This brings out their natural sweetness. Adding a squeeze of lime juice at the end gives a nice zing. Don’t forget the toppings! Fresh cilantro and ripe avocado add color and creaminess. You can also sprinkle some cheese or add a dollop of sour cream for richness. One big mistake is not rinsing the black beans. This can make your chili too salty. Another mistake is overcooking the sweet potatoes. You want them fork-tender, not mushy. Be careful with the spices; too much can overpower the dish. Lastly, don’t skip the simmering step. It helps all the flavors meld together and creates a rich, hearty chili. A large, heavy-bottomed pot is best for this dish. It helps heat evenly and prevents burning. A wooden spoon is great for stirring. A sharp knife makes chopping easy and safe. Use measuring spoons for spices to keep them balanced. If you want to serve in style, colorful bowls make for a great presentation. Pro Tips Choose the Right Sweet Potatoes: Opt for sweet potatoes that are firm and free of blemishes for the best texture and flavor. Adjust the Spice Level: If you prefer a milder chili, omit the jalapeño or use less. For more heat, keep the seeds in or add extra chili powder. Make it Ahead: This chili tastes even better the next day! Make it in advance and let the flavors meld overnight in the fridge. Top It Off: Serve with various toppings like shredded cheese, sour cream, or lime wedges for added richness and flavor. {{image_4}} Sweet Potato Black Bean Chili is naturally vegetarian and vegan. It uses plant-based ingredients. You can swap vegetable broth for chicken broth if you want. To make it heartier, add more beans or lentils. You can also include corn or quinoa for extra texture and flavor. If you like heat, add jalapeños or cayenne pepper. Start with a small amount and taste as you go. For a milder version, skip the jalapeños or use bell peppers instead. You can also reduce the chili powder for less spice. You can switch sweet potatoes for regular potatoes or butternut squash. Instead of black beans, use kidney or pinto beans. If you don't have fresh garlic, garlic powder works too. Play with spices like oregano or coriander for different flavors. To store your chili, let it cool first. This helps keep it fresh. Use an airtight container to keep out air. You can place it in the fridge for up to five days. Label the container with the date. This way, you know when to eat it. If you want to save some for later, freezing is great. Portion the chili into smaller containers. This makes it easy to thaw just what you need. Be sure to leave some space at the top of each container. The chili will expand as it freezes. You can freeze it for up to three months. For best taste, eat it sooner rather than later. When you're ready to eat the chili, thaw it in the fridge overnight. If you need it fast, place it in a microwave-safe bowl. Heat it in short bursts, stirring in between. If using the stove, heat it in a pot over low heat. Add a splash of broth if it seems too thick. Stir until it's warm all the way through. Enjoy your chili just like the first time! Yes, you can use other beans. Kidney beans, pinto beans, or navy beans work well. Just make sure to rinse and drain them. This will help keep your chili light and tasty. Mixing beans can also give your chili a fun twist. To add spice, use more jalapeño or chili powder. You can also try adding cayenne pepper. Start with a small amount and taste as you go. This way, you control the heat. If you like a smoky flavor, add some chipotle pepper in adobo sauce. This chili pairs well with many sides. You can serve it with cornbread or rice for a filling meal. A fresh salad adds a nice crunch. Top your chili with avocado slices or a dollop of sour cream for a creamy finish. Enjoy it with tortilla chips for a fun crunch! This article covered the essential steps to make a great chili. We discussed key ingredients, cooking methods, and final serving ideas. I shared tips to boost flavor and avoid common mistakes. You also learned about variations, storage, and answered many questions. In summary, making chili is fun and flexible. With these insights, you can create your own unique dish. Enjoy the cooking process and experiment with flavors. Your perfect bowl of chili awaits!

Spicy 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 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes
  • 1 can (15 oz) black beans, rinsed and drained thoroughly
  • 1 can (14 oz) diced tomatoes, with juices included
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper diced into ½-inch pieces
  • 1 jalapeño deseeded and minced (optional for a spicier kick)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 4 cups vegetable broth (plus more for consistency if needed)
  • 2 tablespoons olive oil
  • to taste sea salt and freshly cracked black pepper
  • for garnish fresh cilantro leaves
  • for serving ripe avocado, sliced

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent.
  • Add the minced garlic and diced bell pepper to the pot, stirring frequently for an additional 2-3 minutes until the garlic is fragrant and the bell pepper begins to soften.
  • If you enjoy extra heat, stir in the minced jalapeño and mix well to combine everything.
  • Add the diced sweet potatoes to the pot along with the ground cumin, smoked paprika, and chili powder. Sauté for 2 minutes, allowing the spices to bloom and release their aromatic flavors.
  • Carefully pour in the vegetable broth, then add the diced tomatoes (with their juices) and the black beans. Stir to combine all the ingredients, then increase the heat to bring the mixture to a rapid boil.
  • Once boiling, reduce the heat to low, cover the pot with a lid, and let the chili simmer for about 25-30 minutes. Stir occasionally until the sweet potatoes are fork-tender.
  • Season the chili with sea salt and freshly cracked black pepper to taste. If the chili is too thick for your liking, add more vegetable broth to reach your desired consistency.
  • Serve the chili hot in bowls, garnished with fresh cilantro leaves and slices of ripe avocado on top for a creamy contrast.

Notes

Serve with a wedge of lime for a zesty finish.
Keyword black bean, chili, spicy, sweet potato, vegetarian

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating