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To make this sweet potato black bean chili, gather these key items: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes (with juice) - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper, to taste - 3 cups vegetable broth - 1 cup corn (fresh, canned, or frozen) To add flair to your chili, consider these tasty garnishes: - Chopped cilantro - Diced avocado - Lime wedges If you need swaps, here are some ideas: - Use butternut squash instead of sweet potatoes for a different flavor. - Swap black beans with kidney beans or pinto beans. - Try using fresh tomatoes instead of canned ones for a fresher taste. - If you want it spicy, add jalapeños instead of cayenne pepper. - Use water or chicken broth if you don't have vegetable broth. These ingredients make your chili flavorful and filling. Enjoy experimenting with them! {{ingredient_image_1}} Start by gathering all your ingredients. Here’s what you need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes (with juice) - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper, to taste - 3 cups vegetable broth - 1 cup corn (fresh, canned, or frozen) - Chopped cilantro and avocado for garnish Peel and dice the sweet potatoes first. This ensures they cook evenly. Then, rinse and drain the black beans. Dice the onion, bell peppers, and mince the garlic. This prep makes cooking smoother. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Next, add the minced garlic and both bell peppers. Cook these for another 5 minutes, stirring often. Now, stir in the diced sweet potatoes along with the chili powder, smoked paprika, cumin, cayenne pepper, salt, and pepper. Mix well to coat the vegetables with the spices. This step is key for building flavor. Pour in the canned diced tomatoes and vegetable broth. Bring this mixture to a boil. Once boiling, reduce the heat to a simmer. Cover your pot and let it simmer for 20-25 minutes. You want the sweet potatoes tender. After that time, add the black beans and corn to the pot. Stir everything to combine. Cook for an additional 5-10 minutes until everything is heated through. Taste your chili. Adjust the seasonings if needed. If you like more spice, add a bit more cayenne. When serving, ladle the chili into bowls. Top each bowl with chopped cilantro and diced avocado for a fresh touch. For extra flavor, add a slice of lime on the side. Enjoy this hearty dish with friends or family! To make your Sweet Potato Black Bean Chili burst with flavor, focus on fresh herbs and spices. Here are some tips: - Sauté your spices: Before adding liquids, toast your spices in the olive oil. This brings out their full taste. - Use fresh garlic and onion: Fresh aromatics add depth. They make your chili smell and taste amazing. - Add a splash of lime juice: Just before serving, squeeze fresh lime juice. It brightens the dish and balances the heat. - Garnish creatively: Top with cilantro and avocado for creaminess. You can also add diced jalapeños for extra zest. Sometimes things don’t go as planned. Here are ways to fix common issues: - Too thick: If your chili is too thick, add more vegetable broth. Stir well and heat until it reaches your desired consistency. - Too bland: If it lacks flavor, add more salt or spices. A bit more chili powder or cumin can do wonders. - Too spicy: If it’s too spicy, add more sweet potatoes or a bit of sugar. This helps tone down the heat. Adjusting the heat level is easy! Here’s how: - To make it spicier: Add more cayenne pepper or diced fresh chilies. This boosts the heat significantly. - To make it milder: Cut back on cayenne and chili powder. You can also add more diced tomatoes or sweet corn to balance the flavors. Use these tips to make your chili just the way you love it! Pro Tips Adjust the Spice Level: Modify the amount of cayenne pepper based on your taste preference. Start with less and add more if you like it spicier! Use Fresh Ingredients: Whenever possible, opt for fresh vegetables. They enhance the flavor and nutritional value of your chili. Let It Sit: For the best flavor, allow the chili to sit for a few hours or overnight in the fridge. Reheat before serving to let the flavors meld. Top It Off: Add extra toppings like shredded cheese, sour cream, or diced jalapeños for additional flavor and texture. {{image_2}} If you want to make this chili heartier, try adding chicken or turkey. You can use cooked, shredded chicken or ground turkey. When you sauté the onion, add the meat to the pot. Cook until it’s no longer pink. Then, follow the rest of the recipe as usual. This adds protein and makes the dish more filling. This chili is already vegetarian and can easily be vegan. Just make sure to use vegetable broth instead of chicken broth. You can also add tofu for extra protein. Cubed firm tofu can give the chili a nice texture. Just add it with the black beans and corn for a boost. Adjusting the spices can change the whole flavor of your chili. If you like it spicy, try adding more cayenne pepper or some diced jalapeños. For a smoky flavor, consider adding chipotle powder. You can also mix in some oregano or coriander for a unique twist. Don’t be afraid to experiment! To store your sweet potato black bean chili, let it cool first. Use an airtight container for storage. You can keep it in the fridge for about 4-5 days. Be sure to label the container with the date. This helps you remember when you made it. When you're ready to enjoy leftovers, reheat the chili on the stove. Pour it into a pot over medium heat. Stir it often to prevent sticking. Heat until it's warm throughout, about 10 minutes. You can also use the microwave. Place the chili in a microwave-safe bowl. Cover it with a damp paper towel and heat for 2-3 minutes. Stir halfway to make sure it heats evenly. To freeze your chili, let it cool completely. Then, place it in freezer-safe containers. Leave some space at the top, as it will expand when frozen. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned before. This way, you’ve got a quick meal ready to go! Sweet Potato Black Bean Chili lasts about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it away. This helps keep the flavors fresh. If you want to enjoy it later, consider freezing it. Yes, you can make this chili in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add all the ingredients to the slow cooker. Set it on low for 6 to 8 hours or high for 3 to 4 hours. This method gives the flavors time to meld nicely. You can serve this chili with many sides. Here are some ideas: - Cornbread - Rice or quinoa - Tortilla chips - A fresh salad - Avocado slices or guacamole These pair well and add more texture and flavor to your meal. Enjoy mixing and matching! This blog post covered how to make a delicious Sweet Potato Black Bean Chili. We talked about the main ingredients you need, optional toppings, and some swaps if you're missing something. You learned step-by-step cooking instructions and tips for enhancing flavor. We also explored different chili variations, including protein options and storage tips. In the end, you can adapt this recipe to fit your taste. Enjoy exploring and personalizing your chili for great meals ahead!

Fiery Sweet Potato Black Bean Chili

A spicy and hearty chili made with sweet potatoes and black beans, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14 oz) diced tomatoes (with juice)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 0.5 teaspoon cayenne pepper (adjust for spice preference)
  • to taste Salt and pepper
  • 3 cups vegetable broth
  • 1 cup corn (fresh, canned, or frozen)
  • for garnish Chopped cilantro and avocado

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  • Add the minced garlic, diced red bell pepper, and green bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
  • Stir in the diced sweet potatoes, chili powder, smoked paprika, cumin, cayenne pepper, salt, and pepper. Mix well to coat the vegetables with the spices.
  • Pour in the canned diced tomatoes (with juice) and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
  • Cover the pot and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
  • Add the black beans and corn to the chili, stirring to combine. Cook for an additional 5-10 minutes until heated through.
  • Taste and adjust seasonings if necessary.

Notes

Serve topped with chopped cilantro and diced avocado. Add a slice of lime for extra flavor.
Keyword black bean, chili, spicy, sweet potato, vegetarian