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Chili is a beloved dish that transcends borders and cultures, known for its comforting warmth and hearty nature. Whether enjoyed on a chilly evening or served at a gathering, it brings people together with its rich flavors and satisfying textures. Traditional chili recipes often feature meat, but there are countless delicious vegetarian versions that showcase the potential of plant-based ingredients. One such recipe is Sweet Potato Black Bean Chili, a vibrant and nutritious option that caters not only to vegetarians but also to vegans and those following a gluten-free diet.

Sweet Potato Black Bean Chili – Hearty & Healthy!

Discover the hearty and nutritious Sweet Potato Black Bean Chili, a perfect dish for cozy nights or gatherings. This vegetarian and vegan-friendly recipe combines the sweetness of sweet potatoes with protein-packed black beans, creating a comfort food that’s both satisfying and wholesome. Bursting with flavor from a blend of spices like cumin and smoked paprika, this chili is not only delicious but also rich in essential nutrients. Perfect for meal prepping, it can be enjoyed on its own or served with toppings like avocado and cilantro. Try this vibrant chili for a healthy, hearty meal everyone will love!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (15 oz) diced tomatoes (with juice)

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 can (4 oz) mild green chilies

2 cups vegetable broth

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional, for heat)

Salt and pepper, to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Lime wedges (for serving)

Instructions
 

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

    Add Spice: Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir the spices into the onion mixture, cooking for another minute to toast the spices.

      Combine Ingredients: Add the diced sweet potatoes, black beans, diced tomatoes (with all the juice), green chilies, and vegetable broth to the pot. Stir well to combine all ingredients.

        Simmer the Chili: Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.

          Season to Taste: Once the sweet potatoes are cooked through, taste the chili and adjust seasoning with salt and pepper as needed. If you'd like a thicker chili, you can mash a few sweet potato pieces against the side of the pot with a spoon.

            Serve: Ladle the chili into bowls and top with fresh cilantro, avocado slices, and a squeeze of lime juice for brightness.

              Enjoy: Serve warm and savor the hearty comfort of this nutritious chili!

                Prep Time, Total Time, Servings:

                  15 minutes | 50 minutes | Serves 6