Sweet Potato Black Bean Chili

$- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 cups vegetable broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 tablespoon olive oil - 1 lime, juiced - Fresh cilantro for garnish I love using fresh sweet potatoes. They add a nice sweetness and texture. You can swap them with regular potatoes if you want. Canned black beans save time. If you prefer dried beans, soak them overnight and cook them first. Use any bell pepper color; each adds its own twist. For the tomatoes, choose ones with added green chilies for heat. If you want less spice, skip the cayenne pepper. Fresh cilantro brightens the dish, so don’t skip it! Each serving has about: - Calories: 240 - Protein: 10g - Carbohydrates: 50g - Fiber: 15g - Fat: 4g - Sodium: 400mg This chili is not just tasty; it's also packed with nutrients! Sweet potatoes provide vitamins and fiber. Black beans add protein and more fiber. You get a hearty meal that feels good and tastes great. {{ingredient_image_1}} First, gather all your ingredients. 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 green chilies - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 cups vegetable broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 tablespoon olive oil - 1 lime, juiced - Fresh cilantro for garnish Next, peel and dice the sweet potatoes. Chop the onion and bell pepper. Mince the garlic. Rinse the black beans. This prep makes your cooking smooth and fun. Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook them for about five minutes until they soften. Then, add the minced garlic. Cook it for another minute. This step brings out the aroma. Next, toss in the diced sweet potatoes. Stir them well to mix with the onions and peppers. Pour in the vegetable broth, diced tomatoes (with their juices), and black beans. Stir everything together. Season the chili with cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Stir well again. Bring the chili to a boil. Once it boils, reduce the heat to low, cover the pot, and let it simmer. Cook for 25-30 minutes until the sweet potatoes are tender. Stir occasionally, so nothing sticks to the pot. When ready, taste the chili. You can adjust the seasoning if needed. Squeeze in the lime juice and mix it well. This adds a bright flavor. Always taste your chili before serving. If it needs more spice, add more cayenne pepper. For more depth, add an extra dash of smoked paprika. If it feels too thick, just add a bit more vegetable broth. For garnish, sprinkle fresh cilantro on top before serving. You can also add a lime wedge on the side. This makes your dish look great and adds flavor. Enjoy your hearty and healthy meal! To make the best sweet potato black bean chili, start with fresh ingredients. Fresh sweet potatoes bring a natural sweetness. Use ripe tomatoes for a richer flavor. Always rinse canned beans to reduce sodium. Cook the chili low and slow for deep taste. Stir often to avoid sticking. Add layers of flavor by using spices wisely. Ground cumin and smoked paprika add warmth. Adjust cayenne pepper for your spice level. A squeeze of lime brightens the dish. For extra texture, top with crunchy tortilla chips. Fresh cilantro adds a nice herbaceous note. Try adding corn for a sweet pop. Don’t skip sautéing the onions and peppers; this builds flavor. Avoid overcooking the sweet potatoes, or they may turn mushy. Be cautious with salt; taste before adding more. If it’s too thick, add more broth. Lastly, don’t forget to taste and adjust before serving. Pro Tips Choosing Sweet Potatoes: Opt for firm, smooth sweet potatoes without any blemishes to ensure the best flavor and texture. Enhancing Flavor: For a deeper flavor, consider roasting the sweet potatoes before adding them to the chili. Adjusting Heat: If you prefer your chili spicier, feel free to add more cayenne pepper or include chopped jalapeños. Make-Ahead Option: This chili can be made ahead of time; it tastes even better the next day after the flavors have melded together. {{image_2}} This chili is naturally vegan. It has no meat and uses plant-based ingredients. The sweet potatoes and black beans give it a hearty texture. You can add more beans or even lentils for extra protein. Feel free to skip the lime juice if you prefer. Good news! This chili is gluten-free. All the ingredients are safe for a gluten-free diet. Just make sure to check the labels on canned goods. Some brands may add gluten as a thickener. Use a gluten-free vegetable broth to keep it safe. You can make this chili your own. Try adding corn for a sweet crunch. Chopped zucchini or carrots can add more veggies. For a spicy kick, toss in jalapeños or habaneros. Fresh herbs like parsley or basil can brighten the dish. You might even add quinoa for more texture and protein. Each change can make your chili unique and delicious! To store your leftover sweet potato black bean chili, let it cool first. Once cooled, transfer it into an airtight container. Make sure to seal it well to keep air out. You can keep it in the fridge for up to five days. Label the container with the date, so you know when it was made. If you want to freeze the chili, it’s simple. Place the cooled chili in freezer-safe containers or heavy-duty bags. Leave some space at the top because liquids expand when frozen. Your chili will stay fresh for up to three months. When you are ready to eat it, thaw it in the fridge overnight before reheating. To reheat the chili, you have a few options. You can use the stove, microwave, or oven. If using the stove, pour the chili into a pot over medium heat. Stir it often until it’s hot. For the microwave, place the chili in a microwave-safe bowl and heat in 1-minute intervals, stirring in between. If using the oven, cover it with foil and heat at 350°F until warm. Always check that it’s heated through before serving. Enjoy your delicious chili! Yes, you can make this chili ahead of time. It tastes even better the next day. The flavors blend well when it sits overnight in the fridge. Just keep it in an airtight container. When you're ready to eat, heat it in a pot over medium heat. You can serve this chili with a variety of sides. Crusty bread or tortilla chips work great for dipping. A side salad adds freshness. You might also try some avocado slices or sour cream on top for creaminess. To add more heat, use more cayenne pepper. You can also add chopped fresh jalapeños. If you like smoky flavors, try adding smoked chipotle peppers. Adjust the spice levels to fit your taste. Yes, you can use other beans if you prefer. Kidney beans or pinto beans are great choices. Just make sure to rinse and drain them well. This keeps the chili flavorful and not too salty. If you don’t have sweet potatoes, try using regular potatoes. You can also use squash or carrots. Each will give a different taste but still keep it hearty and filling. This chili lasts about 4-5 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. To freeze, let the chili cool first. Then, transfer it to a freezer-safe container. Leave some space at the top for expansion. It can last up to 3 months in the freezer. Absolutely! You can add corn, zucchini, or spinach. Just chop them into small pieces and add them during cooking. This boosts nutrition and adds color to your dish. You now have all the tools to make a great chili. We explored the key ingredients, how to prepare and cook, and tips to enhance flavor. I shared variations for vegan and gluten-free options. You learned how to store leftovers and answered common questions about this dish. Chili can be simple or complex, but it’s all about what you like. Get creative and enjoy each bite! Cooking is a journey, so make it fun.$

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

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 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 green chilies
1 medium onion, finely chopped
3 cloves garlic, minced
1 bell pepper chopped
2 cups vegetable broth
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon cayenne pepper (adjust to taste)
to taste salt and pepper
1 tablespoon olive oil
1 lime juiced
to taste fresh cilantro for garnish

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced sweet potatoes to the pot and stir well to combine with the onions and peppers.
Pour in the vegetable broth, diced tomatoes (with their juices), and black beans. Stir to combine.
Season the mixture with cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Stir everything together.
Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally.
Once the sweet potatoes are cooked through, taste and adjust seasoning as needed. Squeeze in the lime juice and mix well.
Serve hot, garnished with fresh cilantro.

Notes

Ladle the chili into bowls and top with extra cilantro and a wedge of lime on the side for an added splash of color. You can also serve with crusty bread or tortilla chips for dipping.

Keyword black bean, chili, sweet potato, vegetarian