Sweet Potato Black Bean Chili

$- 2 large sweet potatoes, peeled and cut into bite-sized cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (14 oz) fire-roasted diced tomatoes, including juices - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (red or green), diced - 2 cups vegetable broth (homemade or store-bought) - 2 tablespoons extra virgin olive oil - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Fresh cilantro, chopped (for garnish) - Creamy avocado slices (for topping) When picking sweet potatoes, look for firm ones. They should not have any soft spots. A smooth skin is best. Avoid potatoes with cuts or blemishes. The color should be vibrant, indicating freshness. If possible, choose organic sweet potatoes for better taste and health benefits. If using canned black beans, check the label for low sodium options. Rinse the beans well before use. This removes excess salt and can improve taste. Look for beans that are whole and not mushy. If using dried beans, soak them overnight for the best texture. Cook them until they are tender before adding to the chili. {{ingredient_image_2}} Start by heating the extra virgin olive oil in a large pot over medium heat. Once it glistens, add the finely chopped onion. Sauté the onion for about five minutes. You want it soft and translucent. Next, toss in the minced garlic and diced bell pepper. Stir this mix for two to three minutes. The aroma will fill your kitchen, and the bell pepper will soften a bit. This fragrant base sets the stage for your chili. Now, it's time for the sweet potatoes. Add the bite-sized cubes to the pot. Cook them for around five minutes, stirring occasionally. This process starts to soften them. Then, sprinkle in the chili powder, ground cumin, and smoked paprika. Don’t forget to add salt and freshly ground black pepper. Stir everything well to coat the sweet potatoes and vegetables in those spices. This step adds depth and flavor. Pour in the vegetable broth and the can of fire-roasted diced tomatoes, including their juices. Bring the mix to a gentle simmer. Once it bubbles, reduce the heat to low. Cover the pot with a lid and let it simmer for 20 to 25 minutes. You want the sweet potatoes to be fork-tender. After that, stir in the black beans and let the chili heat through for another five to ten minutes. Taste your chili and adjust the seasoning if needed. Serve hot, topped with fresh cilantro and creamy avocado slices. Enjoy the warm, hearty goodness of your sweet potato black bean chili! To boost the flavor of your chili, try these tips: - Use fresh spices. They add more depth. - Toast spices in the pot before adding veggies. This brings out their oils. - Add a splash of lime juice just before serving. It brightens the dish. - Top with creamy avocado slices. They bring a rich taste. Here are some mistakes to steer clear of: - Don’t skip the onion and garlic. They form a flavorful base. - Avoid overcooking sweet potatoes. They should be tender, not mushy. - Don’t forget to taste as you go. Adjust seasoning to your liking. - Skip the canned beans if you can. Dried beans need soaking and longer cooking time. To check if sweet potatoes are done, use these methods: - Use a fork. It should slide in easily. - Cut a piece in half. The inside should be soft and creamy. - If you’re unsure, taste a cube. It should be sweet and tender. Pro Tips Choose Sweet Potatoes Wisely: Look for firm, smooth-skinned sweet potatoes without any blemishes or soft spots for the best texture and flavor. Customize the Heat: Adjust the chili powder and add fresh jalapeños or cayenne pepper if you prefer a spicier chili. Make it Ahead: This chili tastes even better the next day! Make it ahead of time, refrigerate, and reheat to enhance the flavors. Top it Off: Experiment with toppings! Try adding shredded cheese, lime juice, or your favorite hot sauce for an extra kick. {{image_4}} If you want to switch up the protein in your chili, try using lentils or chickpeas. Both options add great texture. Lentils cook quickly and absorb the spices well. Chickpeas bring a nutty flavor and a nice bite. You can even add diced tofu for a plant-based protein boost. Just make sure to adjust the cooking time as needed. Want your chili to pack more heat? Add jalapeños or serrano peppers. You can chop them finely and sauté them with the onions. If you prefer less spice, use a bell pepper or omit them altogether. For a milder flavor, try adding a touch of smoked paprika. It gives a warm taste without the heat. This chili can easily fit your diet needs. To keep it vegetarian, the recipe already works great with veggie broth. For a vegan twist, ensure the vegetable broth and toppings are plant-based. You can use coconut yogurt instead of sour cream for a creamy topping. Let your taste guide you in these swaps, and enjoy the result! To store leftover Sweet Potato Black Bean Chili, let it cool first. Once cooled, transfer it to an airtight container. This keeps moisture and air out. Label the container with the date. Make sure to store it in the refrigerator. It is best to eat leftovers within three to four days. You can freeze this chili if you have more than you can eat. Use freezer-safe containers. Leave some space at the top, as the chili expands when frozen. It can last in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove over medium heat, stirring often. You can also use a microwave for quick reheating. Just cover it to keep moisture in. Homemade Sweet Potato Black Bean Chili lasts about three to four days in the fridge. If frozen, it stays good for about three months. Always check for signs of spoilage before eating. Look for off smells or changes in color. If it looks or smells bad, throw it away. Enjoy your chili fresh to get the best flavors! Yes, you can use fresh tomatoes in this chili. Fresh tomatoes can add bright flavor. Use about 4-5 medium ripe tomatoes. Chop them and add them at the same time you would add canned tomatoes. Just remember to adjust the cooking time. Fresh tomatoes may need a bit longer to break down and blend with the other ingredients. This recipe is mostly gluten-free already. Ensure your vegetable broth is gluten-free. Some brands may add gluten. Also, check your spices for any hidden gluten. If you keep these in mind, you can enjoy this dish without worry. There are many tasty sides to pair with this chili. Here are a few ideas: - Cornbread: Soft, sweet cornbread complements the chili well. - Rice: Serve it over brown or white rice for a filling meal. - Salad: A fresh green salad adds crispness and balances the chili's warmth. - Tortilla chips: Crunchy chips are great for dipping in the chili. These sides will enhance your meal and make it even more enjoyable. This blog post covered everything you need for a delicious Sweet Potato Black Bean Chili. We discussed key ingredients, tips for selecting quality produce, and the step-by-step cooking process. I also shared best practices to avoid common mistakes and enhance flavors. You learned about variations, storage tips, and answered common questions. In essence, this chili is versatile, tasty, and easy to make. With these tools, you can create a warming meal any day. Enjoy your cooking journey!$

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a comforting meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 large sweet potatoes, peeled and cut into bite-sized cubes
1 can (15 oz) black beans, thoroughly drained and rinsed
1 can (14 oz) fire-roasted diced tomatoes, including juices
1 medium onion, finely chopped
3 cloves garlic, minced
1 bell pepper diced (red or green)
2 cups vegetable broth (homemade or store-bought)
2 tablespoons extra virgin olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
for garnish fresh cilantro, chopped
for topping creamy avocado slices

Instructions

In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes.
Next, add the minced garlic and diced bell pepper to the pot. Sauté for an additional 2-3 minutes, stirring frequently, until the mixture is fragrant and the bell pepper softens slightly.
Introduce the diced sweet potatoes into the pot, cooking for around 5 minutes to begin their softening process while stirring occasionally.
Sprinkle in the chili powder, ground cumin, smoked paprika, and a generous pinch of salt and freshly ground black pepper. Stir well to ensure all the vegetables are evenly coated with the spices.
Pour in the vegetable broth and the can of fire-roasted diced tomatoes (including their juices). Bring the mixture to a gentle simmer, stirring occasionally.
Once simmering, reduce the heat to low. Cover the pot with a lid and let the chili simmer for 20-25 minutes, or until the sweet potatoes are fork-tender and cooked through.
Stir in the black beans and let the chili simmer for an additional 5-10 minutes, allowing it to heat through completely. Taste and adjust the seasoning with more salt or pepper, if required.
Serve hot, garnished with fresh chopped cilantro and creamy avocado slices on top for an extra burst of flavor and texture.

Notes

For an inviting presentation, serve the chili in rustic bowls topped with a sprig of cilantro and avocado. Accompany each bowl with a lime wedge for an added zesty touch!

Keyword black bean, chili, sweet potato, vegetarian