Sweet Potato Black Bean Chili (Print View)

Vibrant chili with sweet potatoes, black beans, and warming spices. Satisfying, comforting, and meatless.

# Components:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 500 g)
02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and minced (optional)

→ Legumes

06 - 2 cans (15 ounces each) black beans, drained and rinsed

→ Canned Goods

07 - 1 can (15 ounces) diced tomatoes, undrained
08 - 2 tablespoons tomato paste
09 - 2 cups (16 fluid ounces) vegetable broth

→ Spices and Seasonings

10 - 2 tablespoons olive oil
11 - 2 teaspoons ground cumin
12 - 2 teaspoons chili powder
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon ground cinnamon
16 - 1 teaspoon salt, or to taste
17 - 1/4 teaspoon black pepper

→ Optional Garnishes

18 - Fresh cilantro, chopped
19 - Sliced avocado
20 - Lime wedges

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until translucent, approximately 3 minutes.
02 - Incorporate minced garlic, jalapeño (if using), and diced bell pepper. Sauté for an additional 2 to 3 minutes until the vegetables begin to soften.
03 - Stir in the diced sweet potatoes, ground cumin, chili powder, smoked paprika, ground coriander, ground cinnamon, salt, and black pepper. Cook for another 2 minutes, stirring continuously to ensure the vegetables are evenly coated with the spices.
04 - Add the tomato paste, diced tomatoes (including their juices), and vegetable broth. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cover the pot and cook for 15 minutes.
06 - Introduce the drained and rinsed black beans to the pot. Continue to simmer, uncovered, for an additional 15 minutes, or until the sweet potatoes are tender and the chili has reached a thickened consistency.
07 - Taste the chili and adjust salt and pepper as needed to achieve your desired flavor profile.
08 - Serve hot, optionally garnished with fresh cilantro, sliced avocado, and lime wedges.

# Expert Advice:

01 -
  • Ready in under an hour
  • Packed with plant-based protein and fiber
  • Budget-friendly pantry staples
  • Naturally gluten-free and vegan
  • Meal prep friendly and freezes beautifully
02 -
  • Perfect for meal prep and tastes even better the next day
  • Each serving provides nearly 30% of your daily fiber needs
  • Freezes beautifully for up to 3 months
  • Naturally gluten-free vegan and allergy-friendly
03 -
  • For maximum flavor development sauté the onions until they begin to caramelize slightly before adding other ingredients. This extra 2-3 minutes creates a noticeably richer base.
  • When selecting sweet potatoes choose ones of similar size to ensure even cooking. Cutting them into uniform 3/4-inch cubes helps them cook evenly while maintaining their shape in the finished chili.
  • The spice blend might seem complex but each component serves a purpose. The cinnamon and coriander particularly balance the sweetness of the potatoes while adding subtle complexity that will have guests wondering about your secret ingredient.

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