Fiery Sweet Potato Black Bean Chili

$- 2 medium sweet potatoes, peeled and diced into bite-sized pieces - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (14 oz) diced tomatoes, including the juice for added flavor - 1 red bell pepper, diced into small cubes - 1 medium onion, chopped finely - 3 cloves garlic, minced or pressed - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - ½ teaspoon cayenne pepper (adjust based on your spice preference) - 2 cups vegetable broth or stock - 1 tablespoon olive oil - Salt and freshly ground black pepper to taste - Fresh cilantro leaves, roughly chopped, for garnish Sweet potatoes bring a sweet taste and a creamy texture. Black beans add protein and fiber. Diced tomatoes give a juicy base for the chili. Red bell pepper adds a nice crunch. Onion and garlic provide depth of flavor. For seasoning, ground cumin gives warmth. Smoked paprika adds a hint of smoke. Chili powder gives heat, while cayenne pepper kicks it up a notch. Vegetable broth ties everything together. Olive oil helps to sauté the veggies. Salt and pepper enhance all the flavors. To finish, fresh cilantro adds brightness. It also makes the dish look appealing. These ingredients blend to create a hearty meal. You can enjoy it alone or pair it with rice or cornbread. {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion. Sauté the onion for about 3 to 4 minutes. You want it to turn translucent and slightly golden. Next, add the minced garlic and diced red bell pepper. Stir for another 2 to 3 minutes. The mixture will smell wonderful as the bell pepper softens. Now, mix in the diced sweet potatoes. Stir everything together to ensure even distribution. Let the sweet potatoes cook for 5 minutes. This helps them start to soften. Next, sprinkle in the ground cumin, smoked paprika, chili powder, and cayenne pepper. Stir well to coat the vegetables with the spices. Cook this mixture for one more minute. This toasting brings out the spices' best flavors. Carefully pour in the vegetable broth. After that, add the diced tomatoes with their juice and the rinsed black beans. Stir everything together, bringing the mixture to a gentle boil. Reduce the heat to low and cover the pot. Let the chili simmer for 25 to 30 minutes. Check it occasionally to ensure it doesn’t stick. Your sweet potatoes should be tender enough to pierce with a fork. After simmering, taste the chili and season it with salt and freshly ground black pepper. If you want a thicker chili, mash a few sweet potato cubes against the pot's side with the back of a spoon. Once done, ladle the chili into bowls and garnish each serving with fresh cilantro. To get the best taste from your chili, adjust the spice levels. Start with the basic amounts of chili powder and cayenne pepper. If you like more heat, add more cayenne. If you want it milder, reduce the chili powder. You can also mix in a little sugar to balance the heat. For a thicker chili, mash some sweet potato chunks against the pot's side. This adds body without changing the flavor too much. You can also add a cornstarch slurry. Mix cornstarch with cold water, then stir it in during the last few minutes of cooking. Mashing sweet potatoes helps create a smooth texture. You want some chunks for heartiness, but a little mash adds creaminess. Stirring well while the chili simmers lets the flavors blend nicely. Cook the chili low and slow to enhance the taste. This gives the spices time to blend in. Keep the lid on to trap moisture. Stir occasionally to prevent sticking and ensure even cooking. This chili pairs great with warm cornbread. The sweet bread contrasts nicely with the spicy chili. You can also serve it over rice for a filling meal. For toppings, try avocado slices or a dollop of sour cream. These add creaminess and coolness to the dish. Fresh cilantro on top adds a pop of color and flavor. Enjoy your chili with family and friends! Pro Tips Adjust the Spice Level: Feel free to modify the amount of cayenne pepper based on your personal tolerance for heat. Start with a smaller amount and add more if you like it spicier. Use Fresh Herbs: If you have fresh herbs on hand, consider adding a sprinkle of oregano or thyme during cooking for an extra layer of flavor. Make it a Meal: To turn this chili into a complete meal, serve it over quinoa or brown rice for added protein and fiber. Storage Tips: This chili stores well in the refrigerator for up to 5 days and can be frozen for up to 3 months. Just make sure to let it cool completely before freezing! {{image_4}} You can easily change beans in this chili. Try kidney beans or pinto beans for a new taste. Each type of bean adds a unique flavor and texture. You can also swap the sweet potatoes for butternut squash. This change offers a different sweetness and color. Mixing in zucchini or corn can also add a nice crunch. This recipe can fit many diets. It is already vegan since it uses no meat or dairy. To make it gluten-free, ensure your broth is certified gluten-free. Most canned beans and tomatoes are also gluten-free. You can use different vegetable stocks to match your taste. You can control the heat in this chili. If you prefer milder flavors, skip the cayenne pepper. You can also reduce the chili powder. For those who love spice, add extra cayenne or a dash of hot sauce. Fresh jalapeños or chipotle peppers can give it a nice kick. Adjust to your taste for the perfect bowl of chili. To store leftovers, let the chili cool first. Then, scoop it into an airtight container. Make sure to seal it well. You can keep the chili in the fridge for up to five days. This helps keep all the flavors fresh. When you’re ready to eat, just take it out and reheat. If you want to freeze your chili, use freezer-safe containers. Fill them up, leaving some space at the top. This allows for expansion when the chili freezes. You can freeze the chili for up to three months. It’s a great option for meal prep. You’ll have a tasty meal ready for busy days. To reheat without losing flavor, use a pot on the stove. Add a splash of water or broth to keep it moist. Heat it on low, stirring often. You can also use the microwave. Just cover the bowl with a lid or a damp paper towel. This helps keep the moisture in. Heat it in short bursts, stirring in between. Enjoying your chili warm and flavorful is what it’s all about! Yes, you can make this chili in a slow cooker! Start by sautéing the onion, garlic, and red bell pepper in a pan. Once they are soft, transfer them to the slow cooker. Add the diced sweet potatoes, black beans, diced tomatoes, and spices. Pour in the vegetable broth and mix everything well. Cook on low for about 6-8 hours or on high for 3-4 hours. It will be delicious and full of flavor. Sweet Potato Black Bean Chili can last for about 4 to 5 days in the fridge. Make sure to store it in an airtight container to keep it fresh. If you see any mold or the chili smells off, it’s best to throw it away. Always check before eating leftovers to stay safe. Absolutely! This chili is perfect for meal prep. You can make a big batch and store it in the fridge or freezer. It tastes even better as it sits. This means you can enjoy quick meals during the week. Just reheat and enjoy. Plus, it is packed with nutrients and flavor, making it a great choice for healthy eating. This blog post explored making Sweet Potato Black Bean Chili. We discussed the key ingredients, such as sweet potatoes, black beans, and spices. You learned step-by-step instructions for preparation and cooking. We shared tips for enhancing flavor and texture. Feel free to customize it with different beans or spices. This chili is perfect for meal prep, easy to store, and delightful to eat. Enjoy making it your own!$

Fiery Sweet Potato Black Bean Chili

A spicy and hearty chili made with sweet potatoes, black beans, and a variety of spices.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 medium sweet potatoes, peeled and diced into bite-sized pieces
1 can black beans, thoroughly drained and rinsed (15 oz)
1 can diced tomatoes, including the juice (14 oz)
1 medium red bell pepper, diced into small cubes
1 medium onion, chopped finely
3 cloves garlic, minced or pressed
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon chili powder
0.5 teaspoon cayenne pepper (adjust based on your spice preference)
2 cups vegetable broth or stock
1 tablespoon olive oil
to taste salt
to taste freshly ground black pepper
to garnish fresh cilantro leaves, roughly chopped

Instructions

Begin by warming the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and sauté for approximately 3-4 minutes, or until the onion becomes translucent and slightly golden.
Incorporate the minced garlic and diced red bell pepper into the pot, stirring for another 2-3 minutes until the mixture is fragrant and the bell pepper softens slightly.
Add the diced sweet potatoes to the pot and stir everything together to ensure even distribution. Allow the sweet potatoes to cook for 5 minutes, which will help them begin to soften.
Sprinkle in the ground cumin, smoked paprika, chili powder, and cayenne pepper. Stir well to coat the vegetables evenly with the spices. Cook this mixture for an additional minute to let the spices toast and release their aromatic flavors.
Carefully pour in the vegetable broth, then add the diced tomatoes along with their juice and the rinsed black beans. Stir everything together, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the chili simmer for 25-30 minutes. Check occasionally to ensure it doesn't stick, cooking until the sweet potatoes are tender enough to easily pierce with a fork.
After simmering, taste the chili and season with salt and freshly ground black pepper according to your preference. For a thicker consistency, you can mash a few sweet potato cubes against the side of the pot using the back of a spoon.
Once done, ladle the chili into bowls and garnish each serving with a generous sprinkle of fresh cilantro for a burst of color and flavor.

Notes

This chili pairs wonderfully with warm cornbread or over a bed of rice. You may also top it with avocado slices or a dollop of sour cream for added creaminess.

Keyword black bean, chili, spicy, sweet potato, vegetarian