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- 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, drained and rinsed thoroughly - 1 can (14 oz) diced tomatoes with green chilies, undrained - 1 medium onion, chopped finely - 3 cloves garlic, minced - 1 red bell pepper, chopped into bite-sized pieces - 2 cups vegetable broth (low sodium preferred) - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 tablespoon olive oil - Salt and black pepper to taste - Fresh cilantro, chopped, for garnish - Lime wedges for serving Use medium sweet potatoes for the best size. A 15 oz can of black beans works well. For the tomatoes, choose a can with green chilies for a nice kick. The onion should be medium-sized, while garlic needs to be fresh for great flavor. Dice the red bell pepper into small pieces for even cooking. For broth, low-sodium vegetable broth enhances the taste without too much salt. Use a tablespoon for olive oil and teaspoons for spices. Adjust salt and pepper per your taste. Fresh cilantro adds a nice touch, and lime wedges give a zesty finish. This recipe is vegetarian and can be vegan. It is naturally gluten-free. Check for low-sodium options if you need to watch your salt. Sweet potatoes provide fiber and vitamins. Black beans add protein and iron. Overall, this chili is healthy and comforting. Feel free to adjust the spice level to suit your taste. Gather your ingredients before you start. This makes cooking easier. Here’s what you need: - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, drained and rinsed thoroughly - 1 can (14 oz) diced tomatoes with green chilies, undrained - 1 medium onion, chopped finely - 3 cloves garlic, minced - 1 red bell pepper, chopped into bite-sized pieces - 2 cups vegetable broth (low sodium preferred) - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 tablespoon olive oil - Salt and black pepper to taste - Fresh cilantro, chopped, for garnish - Lime wedges for serving Make sure to wash and chop all your veggies first. This saves time when cooking. 1. Heat the olive oil in a large pot over medium heat. 2. Once hot, add the chopped onion. Cook for about 5 minutes until soft. 3. Stir in the minced garlic and chopped red bell pepper. Cook for 2-3 minutes until fragrant. 4. Add the diced sweet potatoes to the pot. Mix well and cook for 5 minutes. 5. Sprinkle ground cumin, smoked paprika, and chili powder over the veggies. Stir for 1-2 minutes. 6. Pour in the undrained diced tomatoes and vegetable broth. Stir and bring to a gentle simmer. 7. Add the drained black beans. Season with salt and black pepper. Cover and cook for 25-30 minutes. 8. Taste and adjust the seasoning. Add more chili powder for heat if desired. 9. Remove from heat and serve hot in bowls. Garnish the chili with fresh cilantro. Squeeze lime juice over the top for extra flavor. Serve it with lime wedges on the side. This chili goes great with cornbread or over rice. Enjoy your meal! For the full recipe, check out Cozy Sweet Potato & Black Bean Chili. To make your sweet potato and black bean chili shine, focus on the spices. Use fresh spices for the best taste. Ground cumin, smoked paprika, and chili powder add deep flavor. Sauté your onions until they are soft. This brings out their sweetness. Don't rush the cooking. Letting the sweet potatoes simmer helps them absorb all the tasty juices. One common mistake is using old spices. Old spices lose their flavor and can ruin your dish. Another mistake is not seasoning enough. Taste your chili as it cooks. Add salt and pepper gradually. Lastly, avoid overcooking the sweet potatoes. They should be tender but not mushy. You can change some ingredients if needed. If you don't have sweet potatoes, try regular potatoes. Canned black beans can be swapped for pinto beans. For a different flavor, use fire-roasted tomatoes instead of regular diced tomatoes. If you want a milder chili, skip the chili powder or use less. For a boost of protein, add cooked chicken or turkey. For the complete recipe, check out the Full Recipe. {{image_4}} This sweet potato and black bean chili is already vegan. All the ingredients are plant-based. You can enjoy it without worry. Use vegetable broth to keep it vegetarian-friendly. I love adding more beans or veggies for a heartier meal. Try adding corn or zucchini for extra texture. These additions keep the dish colorful and nutritious. If you want more protein, try adding quinoa or lentils. Both options blend well with the chili. Cook the quinoa separately and stir it in at the end. This method ensures it doesn’t get mushy. You can also add some cooked chicken or turkey if you prefer meat. Keep it lean to stay healthy. Adjust the spice to your taste. If you like it hot, add more chili powder or diced jalapeños. Start with a little, then taste as you go. You can also include cayenne pepper for an extra kick. For milder chili, cut back on the chili powder. Adding a dollop of yogurt or sour cream can balance the heat nicely. After enjoying your sweet potato and black bean chili, allow it to cool. Then, transfer it to an airtight container. It will stay fresh in the fridge for up to 4 days. Make sure to keep it covered to prevent it from drying out or absorbing other smells. Reheat your chili on the stove or in the microwave. For the stove, place it in a pot over medium heat. Stir it often until it's hot. If using the microwave, put it in a safe bowl and heat in 30-second bursts. Stir in between to ensure even heating. You can freeze this chili for later enjoyment. Let it cool completely before storing. Use freezer-safe containers or bags, leaving some space for expansion. It can last up to 3 months in the freezer. When you want to eat it, thaw it overnight in the fridge before reheating. Enjoy a warm bowl of chili anytime! For the full recipe, check out the Cozy Sweet Potato & Black Bean Chili section. Yes, you can use fresh black beans. However, they need to be cooked first. Soak them overnight in water. Then boil them until they are soft. This process takes time but adds a fresh taste. If you're in a hurry, canned beans save time and are just as tasty. Sweet Potato and Black Bean Chili lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. When you want to enjoy it again, just reheat it on the stove or in the microwave. The flavors blend even more over time! This chili pairs well with many sides. Here are some great options: - Cornbread for a sweet touch - Rice for a filling meal - Avocado slices for creaminess - A fresh salad for crunch - Tortilla chips for a fun snack For the full recipe, check out the Cozy Sweet Potato & Black Bean Chili section! In this blog post, we explored the ingredients, preparation, and cooking steps for Sweet Potato and Black Bean Chili. We covered tips for improving flavor and avoiding mistakes. You learned about variations, dietary options, and how to store leftovers. With these ideas, you can make a chili that fits your taste. Enjoy your cooking!

Sweet Potato and Black Bean Chili

Warm up with this delicious Savory Sweet Potato and Black Bean Chili recipe that's packed with flavor and nutrition! Perfect for cold evenings or cozy family gatherings, this easy-to-follow recipe features wholesome ingredients like sweet potatoes, black beans, and spices. Whether you're vegan or just a chili fan, this dish will satisfy. Click through to explore the full recipe and spice up your mealtime!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

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

1 can (14 oz) diced tomatoes with green chilies, undrained

1 medium onion, chopped finely

3 cloves garlic, minced

1 red bell pepper, chopped into bite-sized pieces

2 cups vegetable broth (low sodium preferred)

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 tablespoon olive oil

Salt and black pepper to taste

Fresh cilantro, chopped, for garnish

Lime wedges for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions and sauté for about 5 minutes, or until they become translucent and soft.

    Stir in the minced garlic and chopped red bell pepper, cooking for an additional 2-3 minutes until the garlic is fragrant and the bell pepper starts to soften.

      Add the diced sweet potatoes to the pot, mixing them in with the sautéed onions and peppers. Allow the mixture to cook for another 5 minutes, stirring occasionally, until the sweet potatoes begin to soften.

        Sprinkle the ground cumin, smoked paprika, and chili powder over the vegetables, stirring well to ensure all the veggies are coated with the spices for about 1-2 minutes.

          Pour in the undrained diced tomatoes along with their juices and the vegetable broth. Stir everything together and bring the mixture to a gentle simmer.

            Once simmering, fold in the drained black beans and season generously with salt and black pepper. Lower the heat, cover the pot, and let it cook for about 25-30 minutes, or until the sweet potatoes are tender and the flavors meld beautifully.

              Taste the chili and adjust the seasoning as needed. If you prefer more heat, add additional chili powder, or season with more salt for enhanced flavor.

                After cooking, remove the pot from heat. Serve the chili hot in bowls, garnished with a generous sprinkle of fresh cilantro and a squeeze of lime juice.

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

                    - Presentation Tips: Serve the chili hot, with lime wedges on the side for an extra zesty kick and cilantro sprinkled on top for a pop of color. This chili pairs wonderfully with cornbread or over a bed of fluffy rice for a satisfying and complete meal.