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Chili is one of those comforting dishes that can warm you up on a cold day and satisfy your hunger with its hearty ingredients. The Spicy Sweet Potato Black Bean Chili is a delightful twist on traditional chili recipes, bringing together the natural sweetness of sweet potatoes and the robust flavor of black beans. This dish is not only delicious but also incredibly versatile, making it an ideal meal for various dietary preferences, including vegan and gluten-free diets.

Sweet Potato Black Bean Chili – Hearty & Healthy!

Warm up with this delicious Spicy Sweet Potato Black Bean Chili that combines the natural sweetness of sweet potatoes with hearty black beans. Perfect for weeknight dinners or impressing guests, this vegan and gluten-free dish is both nutritious and satisfying. Packed with vibrant flavors from spices like cumin and smoked paprika, this chili is not only a comforting meal but also a versatile option for various dietary needs. Enjoy it with rice, tortillas, or fresh garnishes!
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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 juice)

1 large onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

2 cups vegetable broth

1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup corn (fresh, frozen, or canned)

2 tablespoons lime juice

Fresh cilantro for garnish (optional)

Avocado slices for serving (optional)

Instructions
 

Prepare Ingredients: Start by peeling and dicing the sweet potatoes, onion, bell pepper, and mincing the garlic. Set aside.

    Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent. Add minced garlic and continue to sauté for an additional minute until fragrant.

      Add Sweet Potatoes and Spices: Stir in the diced sweet potatoes, ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Cook for another 2-3 minutes, allowing the spices to coat the vegetables.

        Incorporate Liquids: Pour in the vegetable broth and add the diced tomatoes (including their juice). Stir well to combine. Bring the mixture to a gentle boil.

          Simmer: Reduce the heat to a low simmer, cover, and let it cook for about 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally.

            Add Beans and Corn: Once the sweet potatoes are cooked through, gently stir in the black beans and corn. Simmer for an additional 5-10 minutes to heat everything through.

              Final Touches: Stir in the lime juice and adjust seasoning as needed. If you prefer a spicier chili, feel free to add more cayenne or a splash of hot sauce.

                Serve: Ladle the chili into bowls and garnish with fresh cilantro and sliced avocado if desired. Enjoy warm!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings