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- 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, chopped - 2 cloves garlic, minced - 1 bell pepper (red or yellow), chopped Sweet potatoes serve as a star in this chili. They bring a natural sweetness and a creamy texture. Black beans add protein and fiber, making the dish filling. Diced tomatoes add juiciness and acidity to balance the sweetness. Onion and garlic give depth and flavor, while bell pepper adds crunch. - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (optional, for heat) - Salt and pepper to taste Spices make this chili sing. Chili powder brings warmth, while cumin adds an earthy note. Smoked paprika introduces a hint of smokiness, enhancing the flavor. Cayenne pepper is optional but great if you like heat. Always adjust salt and pepper to suit your taste. - Fresh cilantro, for garnish - Avocado slices, for topping Garnishes add the finishing touch. Fresh cilantro brings brightness and a pop of color. Avocado slices add creaminess and balance the spices. Together, they make the chili more inviting and delicious. Enjoy every bite of this cozy meal! First, heat one tablespoon of olive oil in a medium skillet over medium heat. Once the oil is hot, add the chopped onion and bell pepper. Cook them for about five minutes. They should become soft and fragrant. Next, add two cloves of minced garlic. Sauté for another minute. This step adds depth to the dish. Now, transfer the sautéed vegetables to your slow cooker. It's time to add more ingredients. Dice two medium sweet potatoes and drain one can of black beans. Add those to the cooker. Next, pour in one can of diced tomatoes along with its juice. Then, add one cup of vegetable broth. Sprinkle in one tablespoon of chili powder, one teaspoon of ground cumin, and half a teaspoon of smoked paprika. If you like heat, add a quarter teaspoon of cayenne pepper. Finally, season with salt and pepper to taste. Stir until everything is combined. Cover the slow cooker with its lid. Set it to low for six to eight hours or high for three to four hours. The sweet potatoes should be tender when it’s done. The chili should smell amazing and be thick. After cooking, taste the chili. Adjust the flavors if needed. You can add more salt, pepper, or spices to suit your taste. If the chili is too thick for your liking, add more vegetable broth to make it thinner. Ladle the chili into bowls for serving. Top each bowl with fresh cilantro and avocado slices. This adds creaminess and flavor, making your dish even more delicious. Enjoy your cozy meal! When picking sweet potatoes, look for ones that feel firm. A firm potato means it is fresh. Check for smooth skin, too. Avoid any with soft spots or blemishes. The color should be bright, with no dark patches. Orange-fleshed varieties are great for this chili. They add sweetness and creaminess. To make your chili even better, add extra spices. Try 1 teaspoon of oregano for a warm taste. A pinch of cinnamon can bring depth, too. Fresh herbs are also a great choice. Chopped cilantro adds brightness at the end. You can even add fresh lime juice for zing! To control heat, adjust the cayenne pepper. Start with a pinch if you want it mild. You can always add more later. If you prefer a spicy kick, try using jalapeños or serranos. These peppers bring both heat and flavor. You can also swap chili powder for chipotle powder for a smoky taste. {{image_2}} You can boost the protein in your sweet potato black bean chili in a few ways. If you want a plant-based option, try adding lentils or quinoa. Both add great texture and nutrition. You can also toss in some tofu for extra protein. If you prefer meat, ground turkey or chicken work well. Just brown the meat before adding it to the slow cooker. This adds flavor and makes the chili heartier. Feel free to mix in more veggies. Zucchini, corn, or carrots add color and flavor. Spinach or kale can also be good choices. They cook down and blend well in the chili. Seasonal veggies can enhance your chili too. In fall, try adding pumpkin or butternut squash. In summer, fresh tomatoes and bell peppers shine. Each season brings a new twist to your dish. While the slow cooker is perfect for this chili, there are other ways to cook it. You can use a stovetop method. Just simmer the chili in a large pot for about 30 minutes. Stir often to prevent sticking. Another method is the Instant Pot. Set it to high pressure for 10 minutes. This cooks the chili quickly while keeping the flavors intact. Just make sure to let the pressure release naturally for best results. Store your leftover chili in proper storage containers. Use airtight containers to keep it fresh. The chili lasts in the fridge for about 4 to 5 days. Make sure to cool it down to room temperature before sealing. If you want to save it for later, freezing works well. Use freezer-safe containers or heavy-duty bags. Leave some space in the container for expansion. The chili keeps well for up to 3 months. To thaw, move it to the fridge overnight. You can also use the microwave for a quick thaw. For the best taste, reheat on the stove. Just add a splash of broth or water to keep it moist. Stir it often to prevent sticking. You can also use a microwave, heating in short bursts. Serve with fresh cilantro and avocado slices for a tasty boost. Enjoy your warm, cozy meal! Yes, you can make this chili ahead of time. Prepping in advance saves you time and stress. It allows the flavors to blend beautifully. You can store it in the fridge for up to five days. Just reheat it on the stove or in the microwave. If you prefer, freeze it for up to three months. This way, you always have a cozy meal ready to go. Yes, this chili is gluten-free. All the ingredients used are safe for a gluten-free diet. Sweet potatoes, black beans, and spices are naturally gluten-free. Just be sure to check the labels on canned goods. Sometimes, cross-contamination can happen. Using certified gluten-free products adds extra security. You can easily make this chili vegan. The main ingredients are already plant-based. For a creamy topping, skip sour cream and use avocado slices instead. You can also add vegan cheese if you like. Fresh cilantro serves as a bright finish without dairy. This ensures everyone can enjoy the dish. There are many great sides for this chili. You can serve it with cornbread for a classic pairing. A simple green salad adds freshness. Tortilla chips provide a nice crunch. Consider adding a dollop of yogurt or sour cream if you want. Avocado slices and fresh cilantro are perfect toppings too. You can easily adjust the spice level. If you want it mild, skip the cayenne pepper. For more heat, add extra cayenne or some diced jalapeños. Another option is to add hot sauce when serving. Always taste as you go. This way, you make it just right for your taste buds. This blog post covered how to make a hearty Sweet Potato Black Bean Chili. We discussed main ingredients, tasty spices, and easy steps. You learned about cooking methods, storage tips, and ways to make it suit your taste. Remember, you can customize this chili with protein or veggies. Follow these tips to create your perfect bowl. Enjoy exploring flavors and sharing this dish with others.

Sweet Potato Black Bean Chili (Slow Cooker)

Looking for a hearty and healthy option? Try this Sweet Potato Black Bean Chili packed with flavor and nutrition! Simply sauté your veggies, combine with sweet potatoes and spices in a slow cooker, and let it do the magic. Perfect for meal prep or cozy dinners, this recipe is easy to make and incredibly delicious. Click through for the full recipe and get ready to warm up with this delightful dish!
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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, chopped

2 cloves garlic, minced

1 bell pepper (red or yellow), chopped

1 cup vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, for garnish

Avocado slices, for topping

Instructions
 

Sauté the Vegetables: In a medium skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper; cook for about 5 minutes until softened. Then, add garlic and sauté for another minute until fragrant.

    Prepare the Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the diced sweet potatoes, black beans, diced tomatoes (with juice), vegetable broth, chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir until all ingredients are well combined.

      Cook the Chili: Cover the slow cooker and set it to low for 6-8 hours, or on high for 3-4 hours. The sweet potatoes should be tender, and the chili should be thick and fragrant.

        Final Seasoning: Once done, taste and adjust seasoning with extra salt, pepper, or spices according to your preference. If you prefer a thinner chili, you can add more vegetable broth.

          Serve: Ladle the chili into bowls and top with fresh cilantro and avocado slices for added creaminess and flavor.

            Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooker) | Servings: 6-8 servings