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Southern Dishes

Sweet Potato Black Bean Chili Flavorful Comfort Recipe

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For Sweet Potato Black Bean Chili, you will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes, with juices - 1 bell pepper (red or green), diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 4 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving Using fresh ingredients can enhance flavor. Fresh sweet potatoes, onions, and garlic provide great taste. They also add texture. Canned ingredients, like black beans and tomatoes, save time. They work well in this chili. I like to use canned tomatoes since they are ripe and juicy. Be sure to rinse canned beans to reduce sodium. If you prefer all fresh, you can cook dried beans. Just soak them overnight for best results. You can swap some ingredients for what you have. If you lack sweet potatoes, try regular potatoes or squash. You can also use any beans you like. Kidney beans or pinto beans work well. For spices, if you don’t have smoked paprika, regular paprika is fine. You can also skip cayenne if you want mild chili. Just add more chili powder for flavor. If you need a vegan option, ensure your vegetable broth is vegan. {{ingredient_image_1}} First, gather your ingredients. You will need sweet potatoes, black beans, tomatoes, a bell pepper, an onion, garlic, and spices. Peel and dice the sweet potatoes. Chop the onion and bell pepper into small pieces. Mince the garlic. This prep makes cooking more fun and easy. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté them for about five to seven minutes until they soften. Next, add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Stir this mix for one to two minutes until it smells amazing. Now, add the diced sweet potatoes to the pot. Stir well to coat them with all those spices. Pour in four cups of vegetable broth, then add the diced tomatoes with their juices and the black beans. Mix everything together. Bring the pot to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes. Stir it occasionally until the sweet potatoes become tender. After 30 minutes, taste the chili. Add salt and pepper to your liking. If you want more heat, add extra cayenne. Serve the chili hot. Garnish it with fresh cilantro for color and flavor. Add lime wedges on the side. Squeezing lime juice over the chili adds a bright taste. Enjoy your delicious Sweet Potato Black Bean Chili! To boost the flavor, use fresh spices. Fresh spices are much stronger than old ones. Toasting spices in a dry pan can also add depth. Just heat them for a minute until they smell great. Lime juice adds brightness too. Squeeze some lime juice right before serving. You can also try adding a splash of hot sauce to kick it up a notch. Fresh cilantro on top adds color and taste. When cooking sweet potatoes, cut them into even pieces. This helps them cook at the same rate. Peel first to remove the tough skin. You can steam or roast them for extra flavor. Roasting brings out their natural sweetness. If you want a soft texture, boil them until tender. Just be careful not to overcook them, or they can get mushy. Store your chili in an airtight container. It will last up to five days in the fridge. For longer storage, freeze it. Just let it cool down first. Use a freezer-safe container or bag. When ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave. Stir it well to heat evenly. Enjoy your leftover chili just as much as the first time! Pro Tips Perfectly Cooked Sweet Potatoes: To ensure your sweet potatoes are perfectly tender, cut them into uniform pieces. This allows them to cook evenly and blend seamlessly into the chili. Spice Adjustment: If you prefer a milder chili, reduce the cayenne pepper and add a bit of sugar to balance the flavors. You can always add more spice later, but it's harder to tone it down. Make It Ahead: Chili tastes even better the next day! Prepare it in advance and store it in the fridge overnight. Reheat before serving to let the flavors meld beautifully. Garnish for Freshness: Always add fresh cilantro and lime wedges just before serving. This brightens up the dish and adds a refreshing contrast to the hearty chili. {{image_2}} You can boost the chili's protein by adding meat. Ground turkey or beef works well. Cook the meat first before adding the other ingredients. For a plant-based option, try adding quinoa or lentils. Both add protein without meat. Just cook them separately and mix them in to save time. This chili is naturally vegetarian since it uses no meat. To make it vegan, ensure your broth is plant-based. Most vegetable broths are vegan, but always check labels. You can add more veggies like zucchini or corn for extra flavor. This keeps your chili hearty without using any animal products. If you love heat, you can add more cayenne pepper. Start with a little, then taste as you go. For milder chili, reduce or skip the cayenne. You can also use sweet paprika instead of smoked paprika for less spice. Remember, you can always adjust the heat to suit your taste! To keep your sweet potato black bean chili fresh, store it in airtight containers. Let it cool before sealing. This step prevents moisture buildup, which can spoil the chili. Place the chili in the fridge if you plan to eat it within a week. It stays fresh for up to five days. For longer storage, freezing is the best choice. Reheat your chili on the stove or in the microwave. If using the stove, pour the chili into a pot. Heat it over medium flame, stirring often. This method ensures even heating. In the microwave, place the chili in a microwave-safe bowl. Cover it loosely with a lid or microwave-safe wrap. Heat it in one-minute intervals, stirring in between until hot. To freeze, use freezer-safe containers or resealable bags. Make sure to leave some space for expansion. Label each container with the date. You can freeze the chili for up to three months. When ready to eat, thaw it overnight in the fridge. You can also use the microwave for a quick thaw. Just remember, the chili may thicken when frozen. Add a splash of broth when reheating to regain its creamy texture. Yes, you can make Sweet Potato Black Bean Chili in a slow cooker. Start by sautéing the onion, bell pepper, and garlic in a pan with olive oil. Then, add all the ingredients to your slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. The slow cooker will make the flavors blend well. You will get a rich and hearty chili. Sweet Potato Black Bean Chili pairs well with many sides. Here are some ideas: - Warm cornbread - Rice or quinoa - Tortilla chips - A fresh green salad - Avocado slices These sides add texture and flavor. You can also serve it with lime wedges and fresh cilantro to enhance the taste. Sweet Potato Black Bean Chili lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. It can stay good in the freezer for up to 3 months. Just thaw it in the fridge before reheating. This post covers how to make Sweet Potato Black Bean Chili. We discussed ingredients, cooking steps, and storage tips. You can use fresh or canned items and substitute ingredients easily. Enhancing flavor and perfecting sweet potatoes are key. There are options for protein, and you can adjust spice levels. Remember, the best chili comes from your creativity. Enjoy your cooking!

WANT TO SAVE THIS RECIPE?

Are you ready to spice up your dinner table? My Sweet Potato Black Bean Chili brings warmth and comfort to every bowl. It’s easy to make, packed with flavor, and oh-so-satisfying. In this post, I’ll guide you through each step, share tips for enhancing taste, and offer fun variations. Whether you’re a novice or a pro, this recipe is for you. Let’s dive into the delicious world of chili!

Why I Love This Recipe

  1. Healthy and Nutritious: This chili is packed with vitamins and fiber from sweet potatoes and black beans, making it a wholesome meal.
  2. Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights.
  3. Customizable Spice Level: You can easily adjust the heat by modifying the cayenne pepper, catering to your taste preferences.
  4. Delicious and Satisfying: The combination of flavors and textures creates a hearty dish that everyone will love.

Ingredients

Complete Ingredient List

For Sweet Potato Black Bean Chili, you will need:

– 2 medium sweet potatoes, peeled and diced

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

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

– 1 bell pepper (red or green), diced

– 1 medium onion, chopped

– 3 cloves garlic, minced

– 1 tablespoon chili powder

– 1 teaspoon cumin

– 1 teaspoon smoked paprika

– 1/2 teaspoon cayenne pepper (adjust to taste)

– 4 cups vegetable broth

– 2 tablespoons olive oil

– Salt and pepper to taste

– Fresh cilantro for garnish

– Lime wedges for serving

Fresh vs. Canned Ingredients

Using fresh ingredients can enhance flavor. Fresh sweet potatoes, onions, and garlic provide great taste. They also add texture. Canned ingredients, like black beans and tomatoes, save time. They work well in this chili.

I like to use canned tomatoes since they are ripe and juicy. Be sure to rinse canned beans to reduce sodium. If you prefer all fresh, you can cook dried beans. Just soak them overnight for best results.

Ingredient Substitutions

You can swap some ingredients for what you have. If you lack sweet potatoes, try regular potatoes or squash. You can also use any beans you like. Kidney beans or pinto beans work well.

For spices, if you don’t have smoked paprika, regular paprika is fine. You can also skip cayenne if you want mild chili. Just add more chili powder for flavor. If you need a vegan option, ensure your vegetable broth is vegan.

Step-by-Step Instructions

Preparing the Ingredients

First, gather your ingredients. You will need sweet potatoes, black beans, tomatoes, a bell pepper, an onion, garlic, and spices. Peel and dice the sweet potatoes. Chop the onion and bell pepper into small pieces. Mince the garlic. This prep makes cooking more fun and easy.

Cooking the Chili

In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté them for about five to seven minutes until they soften. Next, add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Stir this mix for one to two minutes until it smells amazing.

Now, add the diced sweet potatoes to the pot. Stir well to coat them with all those spices. Pour in four cups of vegetable broth, then add the diced tomatoes with their juices and the black beans. Mix everything together. Bring the pot to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes. Stir it occasionally until the sweet potatoes become tender.

Final Adjustments and Serving Suggestions

After 30 minutes, taste the chili. Add salt and pepper to your liking. If you want more heat, add extra cayenne. Serve the chili hot. Garnish it with fresh cilantro for color and flavor. Add lime wedges on the side. Squeezing lime juice over the chili adds a bright taste. Enjoy your delicious Sweet Potato Black Bean Chili!

Tips & Tricks

How to Enhance Flavor

To boost the flavor, use fresh spices. Fresh spices are much stronger than old ones. Toasting spices in a dry pan can also add depth. Just heat them for a minute until they smell great. Lime juice adds brightness too. Squeeze some lime juice right before serving. You can also try adding a splash of hot sauce to kick it up a notch. Fresh cilantro on top adds color and taste.

Tips for Cooking Perfect Sweet Potatoes

When cooking sweet potatoes, cut them into even pieces. This helps them cook at the same rate. Peel first to remove the tough skin. You can steam or roast them for extra flavor. Roasting brings out their natural sweetness. If you want a soft texture, boil them until tender. Just be careful not to overcook them, or they can get mushy.

Storing Leftovers

Store your chili in an airtight container. It will last up to five days in the fridge. For longer storage, freeze it. Just let it cool down first. Use a freezer-safe container or bag. When ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave. Stir it well to heat evenly. Enjoy your leftover chili just as much as the first time!

Pro Tips

  1. Perfectly Cooked Sweet Potatoes: To ensure your sweet potatoes are perfectly tender, cut them into uniform pieces. This allows them to cook evenly and blend seamlessly into the chili.
  2. Spice Adjustment: If you prefer a milder chili, reduce the cayenne pepper and add a bit of sugar to balance the flavors. You can always add more spice later, but it’s harder to tone it down.
  3. Make It Ahead: Chili tastes even better the next day! Prepare it in advance and store it in the fridge overnight. Reheat before serving to let the flavors meld beautifully.
  4. Garnish for Freshness: Always add fresh cilantro and lime wedges just before serving. This brightens up the dish and adds a refreshing contrast to the hearty chili.

Variations

Adding Protein Options

You can boost the chili’s protein by adding meat. Ground turkey or beef works well. Cook the meat first before adding the other ingredients. For a plant-based option, try adding quinoa or lentils. Both add protein without meat. Just cook them separately and mix them in to save time.

Vegetarian vs. Vegan Adaptations

This chili is naturally vegetarian since it uses no meat. To make it vegan, ensure your broth is plant-based. Most vegetable broths are vegan, but always check labels. You can add more veggies like zucchini or corn for extra flavor. This keeps your chili hearty without using any animal products.

Spice Level Adjustments

If you love heat, you can add more cayenne pepper. Start with a little, then taste as you go. For milder chili, reduce or skip the cayenne. You can also use sweet paprika instead of smoked paprika for less spice. Remember, you can always adjust the heat to suit your taste!

Storage Info

Best Practices for Storing Chili

To keep your sweet potato black bean chili fresh, store it in airtight containers. Let it cool before sealing. This step prevents moisture buildup, which can spoil the chili.

Place the chili in the fridge if you plan to eat it within a week. It stays fresh for up to five days. For longer storage, freezing is the best choice.

Reheating Instructions

Reheat your chili on the stove or in the microwave. If using the stove, pour the chili into a pot. Heat it over medium flame, stirring often. This method ensures even heating.

In the microwave, place the chili in a microwave-safe bowl. Cover it loosely with a lid or microwave-safe wrap. Heat it in one-minute intervals, stirring in between until hot.

Freezing Tips

To freeze, use freezer-safe containers or resealable bags. Make sure to leave some space for expansion. Label each container with the date. You can freeze the chili for up to three months.

When ready to eat, thaw it overnight in the fridge. You can also use the microwave for a quick thaw. Just remember, the chili may thicken when frozen. Add a splash of broth when reheating to regain its creamy texture.

FAQs

Can I make Sweet Potato Black Bean Chili in a slow cooker?

Yes, you can make Sweet Potato Black Bean Chili in a slow cooker. Start by sautéing the onion, bell pepper, and garlic in a pan with olive oil. Then, add all the ingredients to your slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. The slow cooker will make the flavors blend well. You will get a rich and hearty chili.

What can I serve with this chili?

Sweet Potato Black Bean Chili pairs well with many sides. Here are some ideas:

– Warm cornbread

– Rice or quinoa

– Tortilla chips

– A fresh green salad

– Avocado slices

These sides add texture and flavor. You can also serve it with lime wedges and fresh cilantro to enhance the taste.

How long does Sweet Potato Black Bean Chili last in the refrigerator?

Sweet Potato Black Bean Chili lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. It can stay good in the freezer for up to 3 months. Just thaw it in the fridge before reheating.

This post covers how to make Sweet Potato Black Bean Chili. We discussed ingredients, cooking steps, and storage tips. You can use fresh or canned items and substitute ingredients easily. Enhancing flavor and perfecting sweet potatoes are key. There are options for protein, and you can adjust spice levels.

Remember, the best chili comes from your creativity. Enjoy your cookin

For Sweet Potato Black Bean Chili, you will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes, with juices - 1 bell pepper (red or green), diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 4 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving Using fresh ingredients can enhance flavor. Fresh sweet potatoes, onions, and garlic provide great taste. They also add texture. Canned ingredients, like black beans and tomatoes, save time. They work well in this chili. I like to use canned tomatoes since they are ripe and juicy. Be sure to rinse canned beans to reduce sodium. If you prefer all fresh, you can cook dried beans. Just soak them overnight for best results. You can swap some ingredients for what you have. If you lack sweet potatoes, try regular potatoes or squash. You can also use any beans you like. Kidney beans or pinto beans work well. For spices, if you don’t have smoked paprika, regular paprika is fine. You can also skip cayenne if you want mild chili. Just add more chili powder for flavor. If you need a vegan option, ensure your vegetable broth is vegan. {{ingredient_image_1}} First, gather your ingredients. You will need sweet potatoes, black beans, tomatoes, a bell pepper, an onion, garlic, and spices. Peel and dice the sweet potatoes. Chop the onion and bell pepper into small pieces. Mince the garlic. This prep makes cooking more fun and easy. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté them for about five to seven minutes until they soften. Next, add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Stir this mix for one to two minutes until it smells amazing. Now, add the diced sweet potatoes to the pot. Stir well to coat them with all those spices. Pour in four cups of vegetable broth, then add the diced tomatoes with their juices and the black beans. Mix everything together. Bring the pot to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes. Stir it occasionally until the sweet potatoes become tender. After 30 minutes, taste the chili. Add salt and pepper to your liking. If you want more heat, add extra cayenne. Serve the chili hot. Garnish it with fresh cilantro for color and flavor. Add lime wedges on the side. Squeezing lime juice over the chili adds a bright taste. Enjoy your delicious Sweet Potato Black Bean Chili! To boost the flavor, use fresh spices. Fresh spices are much stronger than old ones. Toasting spices in a dry pan can also add depth. Just heat them for a minute until they smell great. Lime juice adds brightness too. Squeeze some lime juice right before serving. You can also try adding a splash of hot sauce to kick it up a notch. Fresh cilantro on top adds color and taste. When cooking sweet potatoes, cut them into even pieces. This helps them cook at the same rate. Peel first to remove the tough skin. You can steam or roast them for extra flavor. Roasting brings out their natural sweetness. If you want a soft texture, boil them until tender. Just be careful not to overcook them, or they can get mushy. Store your chili in an airtight container. It will last up to five days in the fridge. For longer storage, freeze it. Just let it cool down first. Use a freezer-safe container or bag. When ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave. Stir it well to heat evenly. Enjoy your leftover chili just as much as the first time! Pro Tips Perfectly Cooked Sweet Potatoes: To ensure your sweet potatoes are perfectly tender, cut them into uniform pieces. This allows them to cook evenly and blend seamlessly into the chili. Spice Adjustment: If you prefer a milder chili, reduce the cayenne pepper and add a bit of sugar to balance the flavors. You can always add more spice later, but it's harder to tone it down. Make It Ahead: Chili tastes even better the next day! Prepare it in advance and store it in the fridge overnight. Reheat before serving to let the flavors meld beautifully. Garnish for Freshness: Always add fresh cilantro and lime wedges just before serving. This brightens up the dish and adds a refreshing contrast to the hearty chili. {{image_2}} You can boost the chili's protein by adding meat. Ground turkey or beef works well. Cook the meat first before adding the other ingredients. For a plant-based option, try adding quinoa or lentils. Both add protein without meat. Just cook them separately and mix them in to save time. This chili is naturally vegetarian since it uses no meat. To make it vegan, ensure your broth is plant-based. Most vegetable broths are vegan, but always check labels. You can add more veggies like zucchini or corn for extra flavor. This keeps your chili hearty without using any animal products. If you love heat, you can add more cayenne pepper. Start with a little, then taste as you go. For milder chili, reduce or skip the cayenne. You can also use sweet paprika instead of smoked paprika for less spice. Remember, you can always adjust the heat to suit your taste! To keep your sweet potato black bean chili fresh, store it in airtight containers. Let it cool before sealing. This step prevents moisture buildup, which can spoil the chili. Place the chili in the fridge if you plan to eat it within a week. It stays fresh for up to five days. For longer storage, freezing is the best choice. Reheat your chili on the stove or in the microwave. If using the stove, pour the chili into a pot. Heat it over medium flame, stirring often. This method ensures even heating. In the microwave, place the chili in a microwave-safe bowl. Cover it loosely with a lid or microwave-safe wrap. Heat it in one-minute intervals, stirring in between until hot. To freeze, use freezer-safe containers or resealable bags. Make sure to leave some space for expansion. Label each container with the date. You can freeze the chili for up to three months. When ready to eat, thaw it overnight in the fridge. You can also use the microwave for a quick thaw. Just remember, the chili may thicken when frozen. Add a splash of broth when reheating to regain its creamy texture. Yes, you can make Sweet Potato Black Bean Chili in a slow cooker. Start by sautéing the onion, bell pepper, and garlic in a pan with olive oil. Then, add all the ingredients to your slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. The slow cooker will make the flavors blend well. You will get a rich and hearty chili. Sweet Potato Black Bean Chili pairs well with many sides. Here are some ideas: - Warm cornbread - Rice or quinoa - Tortilla chips - A fresh green salad - Avocado slices These sides add texture and flavor. You can also serve it with lime wedges and fresh cilantro to enhance the taste. Sweet Potato Black Bean Chili lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. It can stay good in the freezer for up to 3 months. Just thaw it in the fridge before reheating. This post covers how to make Sweet Potato Black Bean Chili. We discussed ingredients, cooking steps, and storage tips. You can use fresh or canned items and substitute ingredients easily. Enhancing flavor and perfecting sweet potatoes are key. There are options for protein, and you can adjust spice levels. Remember, the best chili comes from your creativity. 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 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes, with juices
  • 1 whole bell pepper (red or green), diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5-7 minutes until softened.
  • Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper to the pot. Stir and cook for 1-2 minutes until fragrant.
  • Add the diced sweet potatoes to the pot and stir well to combine with the spices and vegetables.
  • Pour in the vegetable broth and add the diced tomatoes (with their juices) and black beans. Stir everything together.
  • Bring the chili to a boil, then reduce heat to low and simmer for about 30 minutes, or until the sweet potatoes are tender, stirring occasionally.
  • Season the chili with salt and pepper to taste. Adjust the spice level with more cayenne if desired.
  • Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing.

Notes

Adjust the spice level with cayenne pepper to taste.
Keyword black bean, chili, sweet potato, vegetarian

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