Sweet Potato Black Bean Chili

When it comes to hearty, nourishing meals that are bursting with flavor, few dishes can compete with a well-made chili. Enter the Spicy Sweet Potato Black Bean Chili: a delightful concoction that not only tantalizes the taste buds but also nourishes the body. This vibrant dish combines the natural sweetness of sweet potatoes, the robust earthiness of black beans, and a medley of spices to create a chili that is as comforting as it is invigorating.

Discover the deliciously nutritious Spicy Sweet Potato Black Bean Chili! This one-pot wonder combines the natural sweetness of sweet potatoes and the hearty texture of black beans with a blend of spices that will warm your soul. Perfect for vegans and anyone craving a comforting meal, this chili is not only packed with essential vitamins, protein, and fiber, but also offers incredible versatility for your cooking adventures. Enjoy it solo or paired with cornbread for a truly satisfying experience.

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Ingredients

2 medium sweet potatoes, peeled and diced

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

1 can (14.5 oz) diced tomatoes, with juice

1 medium yellow onion, chopped

3 cloves garlic, minced

1 bell pepper (red or green), chopped

1 cup vegetable broth

2 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1 cup corn (fresh, frozen, or canned)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Sauté the Vegetables: In a large pot over medium heat, warm the olive oil. Add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the onions become translucent. Add the minced garlic and cook for an additional minute until fragrant.

Add Spices: Stir in the cumin, smoked paprika, chili powder, and cayenne pepper. Cook for 1-2 minutes to let the spices bloom and release their flavors.

Incorporate Sweet Potatoes: Add the diced sweet potatoes to the pot and mix well to combine with the spiced mixture.

Add Remaining Ingredients: Pour in the diced tomatoes (with juice), vegetable broth, corn, and black beans. Season with salt and pepper to taste. Stir well.

Simmer the Chili: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the chili simmer for about 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.

Taste and Adjust: After simmering, taste the chili and adjust seasonings as necessary. If you prefer more heat, add additional cayenne or chili powder.

Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve hot with lime wedges on the side for an extra zing.

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