Ingredients
Ingredients:
For a pot of delicious Sweet Potato and Black Bean Chili, you’ll need the following:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 jalapeño, seeded and diced (optional, for heat)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) black beans, drained and rinsed
- One can (15 oz) diced tomatoes (with juices)
- 1 cup vegetable broth or water
- 1/2 cup frozen or fresh corn
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions
Step 1: Prepare the Sweet Potatoes
Peel and dice the sweet potatoes into small, evenly sized cubes. Set them aside.
Step 2: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, bell pepper, and jalapeño. Cook for an additional 2 minutes until fragrant.
Step 3: Toast the Spices
Add cumin, smoked paprika, chili powder, coriander, and cayenne (if using) to the pot. Stir well to coat the vegetables with the spices, letting the mixture cook for 1-2 minutes to release their aromas.
Step 4: Cook the Sweet Potatoes
Add the diced sweet potatoes to the pot and stir everything together. Pour in the vegetable broth or water and bring the mixture to a gentle simmer. Cover and let it cook for about 10 minutes, or until the sweet potatoes begin to soften.
Step 5: Combine the Beans and Tomatoes
Stir in the black beans, diced tomatoes (with their juices), and corn. Reduce the heat to low and let the chili simmer uncovered for an additional 15-20 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together.
Step 6: Final Touches
Season the chili with salt, pepper, and lime juice. Adjust the seasoning to your taste.
Step 7: Serve and Garnish
Ladle the chili into bowls and garnish with fresh cilantro. Serve warm with your favorite toppings or sides.
Notes
- Cut the sweet potatoes into small cubes for quicker cooking.
- Adjust the chili’s heat level by modifying the amount of jalapeño, cayenne, or chili powder.
- If the chili thickens too much, add a splash of water or broth to reach your desired consistency.
- The flavors intensify over time, making it perfect for leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: Approximately 250 per serving
- Sodium: 500mg (adjustable depending on broth and added salt)
- Protein: 8g