Oh, let me tell you, there’s just something so comforting about a warm bowl of chili! It’s like a hug in a dish, and my Sweet Potato & Black Bean Chili is one of my all-time favorites. Not only is it hearty and filling, but it’s also packed with nutrition, making it a perfect option for a cozy weeknight dinner or a gathering with friends. The sweetness of the potatoes pairs beautifully with the earthiness of the black beans, creating a flavor explosion that’s simply irresistible. Plus, it’s vegan, so everyone can enjoy it! Trust me, once you make this chili, it’ll become a staple in your kitchen, and you’ll find yourself craving it on those chilly days!
Ingredients List
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
How to Prepare Sweet Potato & Black Bean Chili
Ready to dive into the deliciousness of my Sweet Potato & Black Bean Chili? Let’s get cooking! This is a straightforward recipe, and I promise, you’ll find it easy to whip up a big pot of warmth that’s bursting with flavor. Just follow these steps, and you’ll have a hearty meal in no time!
Step 1: Sauté the Vegetables
First things first, heat a large pot over medium heat. Once it’s warm, toss in your chopped onion and bell pepper. Sauté them for about 5 minutes or until they start to soften. Oh, the smell of those veggies cooking is simply divine! You want them to get all nice and tender, creating a flavorful base for your chili.
Step 2: Add Spices and Aromatics
Now, it’s time to amp up the flavor! Stir in the minced garlic, chili powder, and cumin. Let those spices cook for about 1 minute—just long enough to wake them up and fill your kitchen with that tantalizing aroma. Trust me, you’ll want to take a moment to appreciate it before we move on!
Step 3: Combine Main Ingredients
Next, it’s time to bring all the stars of the show together! Add in the diced sweet potatoes, rinsed black beans, diced tomatoes, and vegetable broth. Give everything a good stir to combine. You’ll see those vibrant colors come together, and it’s just a joy to behold. This is where the magic really begins!
Step 4: Simmer to Perfection
Bring your chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes. This is the time when all the flavors meld together beautifully. Just keep an eye on it, stirring occasionally, until the sweet potatoes are tender and the chili is thickened to your liking. You might want to taste it along the way—oh, yum!
Step 5: Final Seasoning and Serving
Once it’s simmered to perfection, season your chili with salt and pepper to taste. I like to serve mine hot, topped with a sprinkle of fresh cilantro or creamy avocado for that extra burst of flavor. It’s warming, filling, and just downright comforting. Enjoy every spoonful!
Nutritional Information
Now, let’s talk about the goodness packed into my Sweet Potato & Black Bean Chili! Each serving is roughly 1 cup and contains about 250 calories, which is pretty fantastic for such a hearty dish. You’ll get around 10 grams of protein, 46 grams of carbohydrates, and a healthy dose of fiber—about 10 grams to keep you feeling full and satisfied. Plus, it’s low in fat, with only 2 grams, making this chili not just delicious but also nutritious! Keep in mind, these values are estimates, but they’ll give you a good idea of what you’re enjoying in this comforting bowl of bliss!
Why You’ll Love This Recipe
- Quick and Easy: This chili comes together in just about 45 minutes, making it perfect for busy weeknights!
- Flavor-Packed: The combination of sweet potatoes and black beans creates a deliciously rich flavor that will have everyone coming back for seconds.
- Nutritious: Packed with vitamins, fiber, and protein, this dish is as healthy as it is satisfying.
- Vegan-Friendly: Everyone can enjoy it, so it’s a great option for gatherings!
- Versatile: It’s perfect on its own or can be topped with your favorite garnishes like avocado or cilantro.
Tips for Success
Want to make your Sweet Potato & Black Bean Chili even more amazing? Here are my top tips! First, don’t be afraid to adjust the spices to suit your taste—add a bit more chili powder for extra heat or throw in some smoked paprika for a smoky depth. Also, if you prefer a thicker chili, let it simmer a little longer, but make sure to stir occasionally to prevent sticking. And if you have any leftover veggies lying around, toss them in! It’s a great way to add more nutrition and flavor. Trust me, it’s hard to mess this up!
Variations
If you’re feeling adventurous, there are so many fun ways to mix up my Sweet Potato & Black Bean Chili! For a bit of a kick, try adding diced jalapeños or a dash of cayenne pepper. You could also swap in other beans, like kidney or pinto beans, for a different texture. Want to sneak in more veggies? Chopped carrots, zucchini, or corn work wonderfully! And don’t forget about herbs—throw in some fresh cilantro or a sprinkle of smoked paprika for a flavor twist. The possibilities are endless, so get creative and make it your own!
Storage & Reheating Instructions
Got leftovers of my Sweet Potato & Black Bean Chili? Lucky you! To store, simply let it cool down and then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 5 days, so you can enjoy it throughout the week. If you want to save some for later, it freezes beautifully for up to 3 months. Just make sure to label your containers! When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat on the stovetop over medium heat until warmed through. You might want to add a splash of vegetable broth to loosen it up a bit. Enjoy that cozy goodness all over again!
FAQ Section
Can I make this chili ahead of time?
Absolutely! In fact, my Sweet Potato & Black Bean Chili tastes even better the next day as the flavors have more time to meld together. Just store it in the fridge, and you’re good to go!
Is this chili gluten-free?
Yes, it is! All the ingredients in this recipe are naturally gluten-free, making it a safe option for those with gluten sensitivities.
Can I use fresh sweet potatoes instead of canned?
Definitely! In fact, I recommend using fresh sweet potatoes for the best flavor and texture. Just peel and dice them as directed in the recipe.
How can I make this chili spicier?
If you’re looking for a kick, add some diced jalapeños or a teaspoon of cayenne pepper when you add the spices. You can always adjust to your heat preference!
What can I serve with this chili?
This chili is fantastic on its own, but you can also serve it with warm cornbread, over rice, or topped with avocado and cilantro for an extra layer of flavor!
For more delicious recipes, check out this sweet potato and black bean chili or learn about the health benefits of sweet potatoes.
Print
Sweet Potato & Black Bean Chili: 5 Reasons to Love It
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and nutritious chili made with sweet potatoes and black beans.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat.
- Add onion and bell pepper, sauté until softened.
- Stir in garlic, chili powder, and cumin. Cook for 1 minute.
- Add sweet potatoes, black beans, tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- This chili can be stored in the refrigerator for up to 5 days.
- It freezes well for up to 3 months.
- Top with avocado or cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potato & Black Bean Chili