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As the days grow shorter and the temperatures drop, nothing warms the soul quite like a hearty bowl of chili. Sweet Potato Black Bean Chili stands out as a comforting and nutritious meal that not only fills you up but also nourishes your body. This vibrant dish combines the sweetness of tender sweet potatoes with the earthy richness of black beans, creating a flavor profile that is both satisfying and wholesome.

Sweet Potato Black Bean Chili – Hearty & Healthy!

Warm up with a comforting bowl of Sweet Potato Black Bean Chili, a nutritious dish that's perfect for chilly days. This vibrant recipe combines the sweetness of tender sweet potatoes with hearty black beans, creating a satisfying flavor profile. Packed with protein and fiber, it's a great choice for everyone, whether you're plant-based or just love delicious food. Explore the recipe for a delightful blend of spices and fresh ingredients that make this chili a nourishing staple in your kitchen.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (14 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), chopped

1 cup vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon salt (to taste)

½ teaspoon black pepper

1 tablespoon olive oil

1 cup corn kernels (fresh or frozen)

Fresh cilantro, for garnish

Lime wedges, for serving

Avocado slices, for serving (optional)

Instructions
 

Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes, or until the onion is translucent.

    Add Garlic and Spices: Stir in the minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 1-2 minutes until the garlic becomes fragrant.

      Incorporate the Sweet Potatoes: Add the diced sweet potatoes to the pot, stirring everything together for a few minutes to coat them in the spices.

        Add Remaining Ingredients: Pour in the vegetable broth, diced tomatoes (with juices), and corn. Mix well to combine all the ingredients.

          Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.

            Add Black Beans: Stir in the rinsed black beans and let them warm through for about 5 minutes. Taste and adjust seasoning if necessary.

              Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges on the side and avocado slices if desired.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings