Description
Sweet Potato Black Bean Chili is a hearty and nutritious vegetarian recipe combining tender sweet potatoes, protein-rich black beans, and flavorful spices in a savory tomato-based broth. This comforting chili is perfect for a cozy meal, packed with fiber and plant-based goodness, and garnished with fresh cilantro for a burst of freshness.
Ingredients
Scale
Vegetables & Beans
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juices
- 1 medium onion, chopped
- 1 medium bell pepper (any color), chopped
- 3 cloves garlic, minced
Liquids & Oils
- 4 cups vegetable broth
- 1 tablespoon olive oil (for sautéing)
Spices & Seasonings
- 2 teaspoons cumin
- 2 tablespoons chili powder
- Salt, to taste
- Pepper, to taste
Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the Vegetables: Peel and dice the sweet potatoes, chop the onion and bell pepper, and mince the garlic.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for 5-7 minutes until they become soft and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its aroma without burning.
- Combine Spices and Sweet Potatoes: Add the diced sweet potatoes, cumin, chili powder, salt, and pepper to the pot. Stir well to evenly coat the vegetables with the spices.
- Add Liquids and Beans: Pour in the vegetable broth, then add the drained black beans and diced tomatoes with their juices. Stir everything together thoroughly.
- Simmer the Chili: Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded together.
- Adjust Seasoning and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot, garnished with chopped fresh cilantro for a fresh flavor contrast.
Notes
- You can substitute black beans with kidney beans or pinto beans if preferred.
- For added heat, consider adding a pinch of cayenne pepper or chopped jalapeños while sautéing.
- This chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve with a side of rice, cornbread, or tortilla chips for a complete meal.
- Adjust the thickness by adding more broth if you prefer a soupier chili.
