![To make a delicious Sweet Potato Black Bean Chili, you need the following ingredients: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, chopped - 2 carrots, diced - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons smoked paprika - 1 teaspoon chili powder - 4 cups vegetable broth - Salt and pepper to taste These ingredients combine to create a rich and hearty chili. The sweet potatoes add a nice sweetness and creaminess. The black beans provide protein and fiber, making this dish filling. Garnishes can elevate your chili and add fresh flavors. Here are some great options: - Fresh cilantro, chopped - Slices of avocado - Lime wedges - Sour cream or yogurt Adding these toppings allows you to personalize each bowl. The cilantro adds brightness, while avocado brings creaminess. Enjoy mixing and matching to find your favorite combination! For the complete recipe, check out the Full Recipe. To make sweet potato black bean chili, start by prepping your veggies. First, peel and dice the sweet potatoes into small cubes. This helps them cook evenly. Next, chop the onion and red bell pepper. Mince the garlic and dice the carrots. It’s best to have everything ready before you start cooking. This makes the process smooth and fun. Now, let’s get cooking! In a large pot, heat two tablespoons of olive oil over medium heat. Once hot, add the chopped onion. Sauté it for about five minutes until it turns translucent. It will smell great! Next, stir in the minced garlic, diced bell pepper, and carrots. Cook them for three to four minutes until they soften a bit. After that, add the diced sweet potatoes, ground cumin, smoked paprika, and chili powder to the pot. Stir everything well to coat the veggies with the spices. Then, pour in four cups of vegetable broth and bring the mix to a boil. Once boiling, reduce the heat to low. Let it simmer for twenty minutes or until the sweet potatoes are tender. Finally, stir in the drained black beans and the canned tomatoes with their juices. Let the chili simmer for another ten minutes. This is when the flavors blend beautifully. Before serving, taste the chili. Season with salt and pepper according to your liking. If you want it spicier, add more chili powder or a splash of hot sauce. Once ready, ladle the chili into bowls. For a fresh touch, garnish each bowl with chopped cilantro and slices of avocado. Enjoy your warm, hearty meal! For the full recipe, check the [Full Recipe]. To make your Sweet Potato Black Bean Chili truly shine, focus on the spices. Use fresh spices for the best taste. Ground cumin, smoked paprika, and chili powder are key to rich flavor. Sautéing the onion and garlic at the start builds a nice base. Let them cook until they're soft and fragrant. For a deeper flavor, add a splash of lime juice just before serving. It brightens the chili and enhances all the flavors. Watch out for a few common pitfalls when making this chili. First, don’t skip rinsing the black beans. This step removes extra salt and makes the chili taste better. Second, avoid cutting the sweet potatoes too large. Smaller pieces cook faster and blend well with other ingredients. Also, don't forget to taste as you go! Adjust the seasoning to your liking. Lastly, resist the urge to rush the simmering time. Letting the chili simmer allows the flavors to meld beautifully. {{image_2}} You can easily boost the protein in this chili. Here are some ideas: - Ground beef or turkey: Brown it before adding the veggies. - Chicken: Shred some cooked chicken and mix it in. - Tofu: Press and cube firm tofu, then sauté it with the onion. - Tempeh: Crumble tempeh and add it for a nutty flavor. These options make the chili heartier and add depth. Want your chili to pack a punch? Adjust the heat level with these tips: - Add more chili powder: Start with a teaspoon and add more to taste. - Diced jalapeños: Toss in fresh or canned jalapeños for extra heat. - Hot sauce: A few drops can turn up the spice. - Chipotle peppers: These add both heat and a smoky flavor. Taste as you go to find your perfect balance. Feel free to swap ingredients based on what you have at home: - Sweet potatoes: Use butternut squash or regular potatoes instead. - Black beans: Kidney beans or pinto beans work well too. - Diced tomatoes: Try using fresh tomatoes or tomato sauce. - Vegetable broth: Chicken broth can add a different flavor. Get creative and use what you love! For the full recipe, check out the Sweet Potato Black Bean Chili. To keep your Sweet Potato Black Bean Chili fresh, store it in an airtight container. You can refrigerate it for up to five days. If you want to keep it longer, freezing is a great option. Use a freezer-safe container or bag. Make sure to leave some space at the top. This allows for expansion as it freezes. Your chili will stay good in the freezer for up to three months. When you’re ready to enjoy the leftovers, reheating is simple. You can use the stove or microwave. If using the stove, put the chili in a pot over medium heat. Stir it often to prevent sticking. Add a splash of vegetable broth if it seems too thick. If using the microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between. This keeps the flavor intact and warms it evenly. Enjoy your delicious chili just like it was fresh! Yes, you can make this chili in a slow cooker. Start by preparing your ingredients as usual. Chop your vegetables like sweet potatoes, onion, and bell pepper. After that, heat the olive oil in a skillet. Sauté the onion and garlic for about five minutes. Transfer these to the slow cooker. Add the rest of the ingredients, including black beans and diced tomatoes. Stir everything well. Cook on low for six to eight hours. The chili will be rich in flavor and very tender. Leftovers of Sweet Potato Black Bean Chili last about five days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, freeze the chili. It stays good in the freezer for up to three months. Just make sure to let it cool completely before you freeze it. When you’re ready to eat it, thaw in the fridge overnight. Absolutely! This Sweet Potato Black Bean Chili is already vegan. All the ingredients, like sweet potatoes, black beans, and spices, are plant-based. You can enjoy it without any worry about animal products. The flavors are bold and satisfying, making it a perfect meal for everyone. If you want to add toppings, stick to plant-based options like avocado and cilantro. For the full recipe, check out the ingredients and instructions provided. This blog post covered how to make a tasty Sweet Potato Black Bean Chili. We started with the right ingredients and garnishes, then walked through each cooking step. I shared tips for perfecting flavor and warned against common mistakes. You can customize the chili with protein, spice levels, and other swaps. Finally, I provided storage techniques and answered frequent questions. Now, you have everything needed to make a delicious chili. Enjoy sharing this recipe with friends and family!](https://recipesure.com/wp-content/uploads/2025/05/e6db59ac-266e-4166-a4dc-fafec44676e1-250x250.webp)
Sweet Potato Black Bean Chili
Warm up your kitchen with this flavorful and easy Sweet Potato Black Bean Chili recipe! Packed with nutritious ingredients like sweet potatoes and black beans, this hearty meal is perfect for any occasion. Follow our step-by-step guide to create a satisfying dish that will delight your taste buds. Don’t miss out on the optional garnishes for an extra kick! Click to explore the full recipe and cook up a bowl of comfort today!