Sweet Potato Black Bean Chili

Chili is more than just a dish; it’s a comforting embrace on a chilly evening, a warming bowl of nourishment that speaks to the soul. Known for its rich, hearty flavors and versatility, chili has become a staple in many households. It’s a dish that invites creativity, whether you’re a seasoned chef or just starting out in the kitchen. Among the myriad of chili recipes, the Spicy Sweet Potato Black Bean Chili stands out as a perfect marriage of flavors and nutrition.

Discover the ultimate comfort food with this Spicy Sweet Potato Black Bean Chili recipe! Packed with nutritious ingredients like sweet potatoes, black beans, and a blend of spices, this hearty dish is a delicious way to warm up on chilly evenings. Perfect for meal prep or family dinners, it’s vegetarian-friendly and bursting with flavor. Dive into this nourishing delight that’s easy to make and suitable for everyone! Enjoy the cozy embrace of a flavorful bowl of chili tonight.

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Ingredients

2 medium sweet potatoes, peeled and diced

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

1 can (14 oz) diced tomatoes (with juice)

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 cup vegetable broth

1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 cup corn (frozen or fresh)

1 tablespoon lime juice

Fresh cilantro, for garnish

Avocado and/or sour cream, for serving (optional)

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper; sauté for about 5 minutes until they are softened. Add the minced garlic and sauté for another minute until fragrant.

Add Spices: Stir in the cumin, chili powder, smoked paprika, and cayenne pepper. Cook for another minute to toast the spices, stirring frequently to prevent burning.

Incorporate Sweet Potatoes: Add the diced sweet potatoes to the pot, mixing well to coat them in the spice mixture.

Mix in Liquids: Pour in the vegetable broth and diced tomatoes (with their juice). Stir well to combine.

Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes or until the sweet potatoes are tender.

Add Beans and Corn: Stir in the black beans and corn. Continue to simmer for an additional 10 minutes to heat through.

Final Touches: Stir in the lime juice and season with salt and pepper to taste. Adjust spices as necessary for heat and flavor.

Serve: Ladle the chili into bowls and garnish with fresh cilantro. Top with avocado and/or sour cream if desired.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6