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To make Sweet Potato Black Bean Chili, gather these ingredients: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (red or green), chopped - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste These ingredients create a warm and tasty chili. Each adds unique flavors and textures. You can enhance your chili with these tasty garnishes: - Fresh cilantro - Avocado These add freshness and creaminess. Use them to make your dish even better. Each serving of Sweet Potato Black Bean Chili has: - Calories: 230 - Protein: 10g - Carbohydrates: 40g - Fat: 5g - Fiber: 10g This chili is not just tasty; it is also healthy. Enjoy a hearty meal that fuels your body. First, gather all your ingredients. You will need sweet potatoes, black beans, diced tomatoes, onion, garlic, bell pepper, vegetable broth, spices, olive oil, and salt. Make sure to peel and dice the sweet potatoes. Chop the onion and bell pepper, and mince the garlic. This step makes cooking easier. 1. Heat the Oil: In a large pot, heat the olive oil over medium heat. 2. Sauté Onion and Garlic: Add the chopped onion and minced garlic. Cook for about 5 minutes until they look clear. 3. Add Bell Pepper: Stir in the diced bell pepper. Cook for another 3-4 minutes until it softens. 4. Mix in Sweet Potatoes and Spices: Add the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to mix everything. 5. Add Tomatoes and Broth: Pour in the diced tomatoes with their juice and the vegetable broth. Bring this mixture to a boil. 6. Simmer: Once it boils, reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. This makes the sweet potatoes tender. 7. Stir in Black Beans: Finally, add the drained black beans. Let it simmer for an extra 5 minutes to heat them through. 8. Taste and Adjust: Taste the chili and adjust the seasoning if needed. - Use fresh spices for better flavor. - If you like heat, add more chili powder or diced jalapeños. - Let the chili sit for a while before serving. It tastes even better the next day! - Garnish with fresh cilantro or avocado for extra flavor and color. This recipe is hearty and full of flavor. Each step builds the taste, making your Sweet Potato Black Bean Chili a hit at the dinner table! When making sweet potato black bean chili, some mistakes can ruin your dish. First, don’t skip the sautéing step. Sautéing onion and garlic adds depth to the flavor. Another mistake is overcooking sweet potatoes. They should be tender but not mushy. Lastly, don’t forget to taste as you cook. Adjust the spices to suit your taste. To boost flavor, use fresh herbs like cilantro. Adding a squeeze of lime juice brightens the dish. You can also try adding a dash of hot sauce for heat. If you want a smoky taste, increase the smoked paprika. For a richer flavor, consider adding a spoonful of nut butter. This will add creaminess and a hint of sweetness. This chili is perfect for meal prep. It stores well in the fridge for up to five days. To prep, make a big batch and divide it into containers. You can freeze leftovers too. Just let the chili cool before freezing. When ready to eat, reheat on the stove or microwave. Enjoy a warm and hearty meal anytime! {{image_2}} You can make this chili heartier by adding proteins. Ground turkey or chicken works well. Just brown it in the pot before the onions. You can also use sausage for a spicy kick. If you want to keep it meatless, try adding tofu or tempeh. Both soak up flavors well and add texture. The spices in this chili can change its taste. If you like it mild, stick to the recipe. To add heat, try cayenne pepper or jalapeños. You can also use chipotle powder for a smoky flavor. Taste as you go. This lets you find the right heat level for you. This chili is already vegetarian. To make it vegan, use vegetable broth and skip any animal products in toppings. You can also add nutritional yeast for a cheesy flavor. Fresh cilantro and avocado are great choices to enhance the dish. Both add freshness and color to each bowl. To store your leftover Sweet Potato Black Bean Chili, let it cool first. Once it cools, place it in an airtight container. Make sure to seal it tightly. You can keep it in the fridge for up to 4 days. If you want to save it longer, freezing is a great option. For freezing, use freezer-safe containers or heavy-duty bags. Divide the chili into portions that fit your needs. Remember to leave some space in the container. The chili expands when it freezes. It’s best to use frozen chili within 3 months for the best taste. Label the bags or containers with the date to keep track. To reheat, you can use the stove or microwave. If using the stove, add a little water or broth. Heat it on medium until warm. Stir occasionally to prevent sticking. If using the microwave, place the chili in a microwave-safe bowl. Heat for 1-2 minutes, stirring halfway through. Check if it's hot all the way through before serving. Yes, you can make this chili in a slow cooker. Start by sautéing the onion and garlic in a pan. This step adds great flavor. Then, add all the ingredients into the slow cooker. Mix well and set it to cook on low for 6-8 hours. If you want it faster, set it on high for 3-4 hours. The sweet potatoes will be soft, and the flavors will blend nicely. The chili will stay fresh in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. This keeps it from drying out and losing flavor. When you reheat, just warm it on the stove or in the microwave. Always check for smell or signs of spoilage before eating. You can serve this chili with many tasty sides. Some options include: - Rice or quinoa for extra fiber - Cornbread for a sweet touch - Tortilla chips for crunch - A fresh salad to add crispness You can also top it with avocado or cilantro for extra flavor. Enjoy playing with different pairings! This blog post covered all you need to make chili. We listed key ingredients, prep steps, and cooking tips. I shared ways to avoid common mistakes and enhance flavor. You can customize this dish with proteins and spices, too. Finally, I outlined how to store leftovers and keep them fresh. Follow these steps, and you will create a tasty chili that everyone will love. Enjoy your cooking adventure!

Sweet Potato Black Bean Chili

Discover the deliciousness of Sweet Potato Black Bean Chili with this easy recipe! Packed with nutrients and flavor, this warming dish combines sweet potatoes, black beans, and spices for a hearty meal. Perfect for a cozy dinner or a meal prep option, it’s simple to make in just one pot. Click through to explore this flavorful recipe and bring a delightful twist to your table tonight!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (14 oz) diced tomatoes with green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (red or green), chopped

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro or avocado for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté for about 5 minutes until translucent.

    Stir in the diced bell pepper and cook for an additional 3-4 minutes until softened.

      Add the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine everything evenly.

        Pour in the diced tomatoes (with their juices) and vegetable broth. Bring the mixture to a boil, then reduce the heat to low.

          Cover and let simmer for about 25-30 minutes, or until the sweet potatoes are tender.

            Stir in the drained black beans and let simmer for an additional 5 minutes to heat through.

              Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro or avocado if desired.

                Prep Time, Total Time, Servings: 15 min | 40 min | 6 servings