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This sweet potato and black bean chili is simple and tasty. It’s a healthy dish that anyone can make. You can whip it up in just 45 minutes. This chili is perfect for lunch, dinner, or meal prep. Here’s what you need for the full recipe: - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes, including their juices - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper of any color, chopped into small pieces - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon ground cinnamon - 2 cups vegetable broth (low sodium recommended) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) You can top your chili to make it even better. Try these options: - A dollop of sour cream or Greek yogurt - A sprinkle of fresh cilantro - Tortilla chips for crunch - Shredded cheese for richness To start, grab a large pot. Heat some olive oil over medium heat. Add the chopped onion and cook for about five minutes. You want the onion to turn soft and clear. Next, add the minced garlic and chopped bell pepper. Cook these for two to three minutes. Stir often until the garlic smells great and the bell pepper softens a bit. Once your aromatics are ready, it’s time to add the sweet potatoes. Dice them into one-inch cubes if you haven’t already. Toss them into the pot with the onion, garlic, and bell pepper. Stir well to mix everything. This step helps the sweet potatoes absorb all those tasty flavors. Now, let’s spice things up! Add the chili powder, ground cumin, smoked paprika, and ground cinnamon to the pot. Mix it all together. Make sure every sweet potato cube is covered in spice. This will give your chili a warm, inviting taste. Pour in the canned diced tomatoes along with their juices. Then, add the vegetable broth. Stir everything well to combine. This mixture should now look colorful and vibrant. Bring it to a gentle boil. As soon as it boils, reduce the heat to let it simmer. Cover the pot and let it cook for about 25 minutes. Check the sweet potatoes with a fork. They should be tender and easy to pierce. This is when the magic happens! After the sweet potatoes are cooked, fold in the rinsed black beans. These add protein and richness. Season the chili with salt and pepper to your taste. Let it simmer for another five minutes to heat the beans. Finally, taste your chili. Adjust the seasonings if needed. You want it to be just right! Now you have a hearty and simple dish ready to enjoy! For the full recipe, check out the earlier section. To make this chili great, start with fresh ingredients. Use firm sweet potatoes. They should be vibrant and free of spots. When chopping, try to keep the sizes uniform. This helps them cook evenly. Always rinse canned beans well. This removes extra sodium and improves taste. Stir the pot often to prevent sticking. To bring out deeper flavors, add spices early. Sautéing the onion and garlic first makes a big difference. You can also use smoked sea salt for a unique twist. Fresh herbs like cilantro brighten the dish. For an extra kick, add a pinch of cayenne pepper. You can also squeeze lime juice just before serving. Serve the chili hot in colorful bowls. A sprinkle of fresh cilantro on top adds a nice touch. Add a dollop of sour cream or Greek yogurt for creaminess. For crunch, pair it with tortilla chips or bread. You can even serve it over rice for a hearty meal. Check out the Full Recipe for more ideas! {{image_4}} You can boost the chili's protein by adding meat or other options. Ground turkey or chicken works well. Just brown it with the onions before adding other ingredients. If you want a vegetarian choice, try adding tofu or tempeh. Both options soak up the flavors. You can also mix in cooked quinoa or lentils for extra protein and texture. If you love heat, add more chili powder, cayenne, or jalapeños. Start small, then taste as you go. You can also use hot sauce for easy spice control. If you prefer a milder chili, reduce the chili powder or skip it altogether. You can add a dash of brown sugar to balance the heat. Feel free to swap in your favorite veggies. Carrots, zucchini, or corn add nice flavors and textures. You could also try adding spinach or kale for added nutrients. Just stir them in during the last few minutes of cooking. This keeps them vibrant and fresh. For the full recipe, check out the cooking instructions above. After you make Sweet Potato and Black Bean Chili, let it cool. Transfer it to an airtight container. Store it in the fridge. It stays fresh for about 4 days. When you are ready to eat, check for any signs of spoilage. To freeze chili, use a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags. Make sure to squeeze out the air before sealing. This chili can last up to 3 months in the freezer. When you want to reheat, take it out of the fridge or freezer. If frozen, thaw it overnight in the fridge. Heat the chili on the stove over medium heat. Stir often to warm it evenly. You can also use a microwave. Just heat it in short intervals, stirring in between. Always check the temperature before serving. Enjoy your warm, hearty meal! Yes, you can! If you want a change, use butternut squash or regular potatoes. Both options work well. They add a nice texture and flavor. The dish will still be hearty and delicious. To add heat, try these tips: - Add chopped jalapeños or a dash of hot sauce. - Use cayenne pepper in the spice mix. - Include diced green chilies for a milder heat. These options let you control the spice level and suit your taste. Absolutely! This chili stores well and tastes even better the next day. - Divide it into containers for easy meals. - Keep it in the fridge for up to five days. - You can also freeze it for later. Just thaw and reheat when needed. Meal prep makes it simple to enjoy this dish anytime. For the complete method, check out the Full Recipe. This blog post covered a tasty chili recipe. We looked at the key ingredients and toppings. I shared step-by-step instructions to make cooking easy. You learned tips to boost flavor and serving ideas. We also explored variations like protein options and spice levels. Lastly, we discussed storage methods, including freezing and reheating. Now, you have all the tools to create a delicious and flexible dish. Enjoy experimenting and making this chili your own!

Sweet Potato and Black Bean Chili

Savor the rich flavors of Sweet Potato & Black Bean Chili with this easy recipe! Packed with nutritious ingredients, including sweet potatoes, black beans, and vibrant spices, this hearty dish is perfect for cozy nights. Discover how to create a warm and inviting meal that's comforting and satisfying. Click through for step-by-step instructions and tips to make this delicious chili today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

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

1 can (14 oz) diced tomatoes, including their juices

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper of any color, chopped into small pieces

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

2 cups vegetable broth (low sodium recommended)

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot over medium heat, pour in the olive oil. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.

    Add Flavorful Veggies: Stir in the minced garlic and chopped bell pepper into the pot, and continue to cook for an additional 2-3 minutes, stirring frequently until the garlic is fragrant and the bell pepper starts to soften.

      Incorporate Sweet Potatoes and Spices: Add the diced sweet potatoes along with the chili powder, ground cumin, smoked paprika, and ground cinnamon. Mix everything well, ensuring the sweet potato cubes are evenly coated with the spices.

        Combine with Tomatoes and Broth: Pour in the diced tomatoes with their juices, followed by the vegetable broth. Stir thoroughly to combine all ingredients, then bring the mixture to a gentle boil.

          Simmer the Chili: Once boiling, lower the heat to a simmer, cover the pot, and let it cook for about 25 minutes, or until the sweet potatoes are tender when pierced with a fork.

            Add the Black Beans: After the sweet potatoes are cooked to your liking, fold in the rinsed black beans. Season the chili with salt and pepper to taste. Allow it to simmer for an additional 5 minutes to heat the beans through.

              Taste and Adjust: Finally, taste the chili and adjust any seasonings as desired, adding more salt, pepper, or spices to enhance the flavor.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4

                  - Presentation Tips: Serve the chili steaming hot in colorful bowls, garnished with a sprinkle of fresh cilantro. For an added touch, include a dollop of sour cream or Greek yogurt on top. This chili pairs beautifully with crusty bread or tortilla chips for an extra satisfying crunch.