Sweet Potato Black Bean Chili

Chili is often heralded as the quintessential comfort food, a dish that brings warmth and satisfaction with each hearty spoonful. Its rich history in various cultures and its versatility in preparation make chili a beloved staple across the globe. Whether served at family gatherings, potlucks, or simply enjoyed on a chilly evening at home, chili embodies the essence of cozy dining. Among the myriad of chili recipes available, the Spicy Sweet Potato Black Bean Chili stands out as a nutritious and flavorful option that caters to both plant-based diets and meat lovers alike.

Warm up your kitchen with a bowl of Spicy Sweet Potato Black Bean Chili, a comforting dish that's perfect for any occasion. This nutritious recipe combines the sweetness of roasted sweet potatoes with hearty black beans, creating a delicious, plant-based meal that everyone will love. Infused with spices like cumin and smoked paprika, this chili not only satisfies your taste buds but also packs a powerful nutritional punch. Easy to customize and perfect for leftovers, it's a must-try for cozy evenings or gatherings. Try it today and enjoy a bowl of pure comfort!

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Ingredients

2 medium sweet potatoes, peeled and diced

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

1 (15 oz) can of diced tomatoes, with juices

1 medium onion, chopped

3 cloves of garlic, minced

1 red bell pepper, chopped

2 tablespoons olive oil

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spiciness)

Salt and black pepper to taste

1 lime, juiced

Fresh cilantro, for garnish

Avocado and sour cream, for topping (optional)

Instructions

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent. Stir in the garlic and red bell pepper, cooking for another 2-3 minutes until softened.

Add Sweet Potatoes and Spices: Add the diced sweet potatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the pot. Stir to coat the sweet potatoes with the spices and cook for an additional 3-4 minutes.

Combine Ingredients: Stir in the black beans, diced tomatoes (with juices), and vegetable broth. Bring the chili to a gentle boil.

Simmer the Chili: Once boiling, reduce the heat to low and cover the pot. Let the chili simmer for about 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded together.

Finish with Lime: Once cooked, remove the pot from heat. Stir in the lime juice and adjust seasoning if necessary.

Serve and Garnish: Ladle the chili into bowls and top with fresh cilantro, and optional toppings like avocado and sour cream, if desired.

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