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What kind of recipe is it?
Sweet Potato & Black Bean Chili is a hearty and comforting dish that perfectly balances flavors and nutrition.
This vibrant, plant-based chili showcases the sweet creaminess of sweet potatoes alongside the protein-packed goodness of black beans.
It’s a versatile recipe, ideal for both meat lovers and vegetarians alike, making it a great choice for family dinners or gatherings.
Packed with spices and nutrients, this chili not only warms the soul but also satisfies hunger, making it perfect for anyone looking for a wholesome meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet potatoes | 2 medium (about 1 lb) |
| Black beans (canned or cooked) | 1 can (15 oz) or 1.5 cups cooked |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Red bell pepper | 1, diced |
| Green bell pepper | 1, diced |
| Celery | 2 stalks, diced |
| Carrot | 1 medium, diced |
| Vegetable broth | 3 cups |
| Canned diced tomatoes | 1 can (15 oz) |
| Chili powder | 2 tablespoons |
| Cumin | 1 tablespoon |
| Smoked paprika | 1 tablespoon |
| Salt | 1 teaspoon (to taste) |
| Black pepper | ½ teaspoon (to taste) |
| Fresh cilantro (optional) | for garnish |
| Lime wedges (optional) | for serving |
Cooking Steps
- Prepare ingredients: Peel and dice 2 medium sweet potatoes, 1 onion, 1 medium carrot, and dice the red and green bell peppers as well as 2 stalks of celery. Mince 3 cloves of garlic and rinse 1 can (15 oz) of black beans under cold water. Set aside.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat (about 175 °C / 350 °F). Allow the oil to heat for around 2 minutes until shimmering.
- Add the diced onion, minced garlic, and diced carrot to the pot. Sauté for 5–7 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Stir in the diced sweet potatoes, red and green bell peppers, and diced celery. Cook for an additional 3–4 minutes, allowing the vegetables to soften slightly.
- Sprinkle in 2 tablespoons of chili powder, 1 tablespoon of cumin, and 1 tablespoon of smoked paprika. Stir the spices into the vegetable mixture, allowing them to toast for 1–2 minutes until aromatic.
- Pour in 3 cups of vegetable broth, 1 can (15 oz) of canned diced tomatoes, and the rinsed black beans. Stir well to combine all ingredients. Increase the heat to bring the chili to a boil (about 100 °C / 212 °F).
- Once boiling, reduce the heat to low and cover the pot. Allow the chili to simmer gently for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened (test texture with a fork).
- Taste the chili and adjust seasoning with 1 teaspoon of salt and ½ teaspoon of black pepper as needed.
- After tasting, let it simmer uncovered for an additional 5 minutes if needed to enhance flavor.
- Serve hot, garnishing each bowl with fresh cilantro and lime wedges (optional).
- If not serving immediately, allow the chili to cool for about 10 minutes before storing in the refrigerator or serving, letting flavors meld further during cooling.
Variations
- Spicy Chipotle Chili: Add 1-2 chopped chipotle peppers in adobo sauce for a smoky heat and depth of flavor.
- Quinoa & Sweet Potato Chili: Incorporate 150 g (1 cup) of rinsed quinoa to the chili for added protein and a heartier texture.
- Vegan Coconut Chili: Replace vegetable broth with 400 ml (1 ⅔ cups) of coconut milk to provide a creamy, rich base while keeping it dairy-free.
- Autumn Harvest Chili: Mix in 200 g (2 cups) of diced butternut squash and 1 apple, peeled and chopped, for a seasonal twist, adding sweetness to the dish.
Tips on plating and presentation
As I prepare to serve my sweet potato and black bean chili, I always keep in mind that great presentation can elevate the dining experience.
I love using a vibrant bowl to showcase the rich colors of the chili. A sprinkle of fresh cilantro on top adds a pop of green, while a dollop of avocado or vegan sour cream brings creaminess and sophistication.
What other dishes can I pair it with?
To enhance your meal, consider pairing the sweet potato and black bean chili with some delicious sides.
A crunchy kale salad adds a fresh contrast, while cornbread brings a comforting touch.
If you’re in the mood for something heartier, roasted Brussels sprouts or a quinoa pilaf can complement the flavors nicely.
These additions create a balanced, fulfilling Thanksgiving feast that everyone will enjoy!
What drinks can I pair it with?
Beverages can elevate your sweet potato and black bean chili experience to new heights.
I love pairing it with a crisp, invigorating lager or a smooth IPA, which complements the chili’s spices.
For something non-alcoholic, a tangy limeade or herbal iced tea brightens the dish beautifully.
These choices enhance the flavors while keeping the meal satisfying and delightful. Enjoy experimenting!
Frequently Asked Questions
How Long Does the Chili Keep in the Refrigerator?
Chili usually keeps well in the refrigerator for about 3 to 5 days. I’ve often found it tastes even better after sitting a day or two, as the flavors get a chance to meld together.
Can I Freeze the Sweet Potato and Black Bean Chili?
Yes, you can freeze the chili! I often portion it into containers for easy meals later. Just make sure it cools completely before freezing, and it’ll taste delicious when you reheat it later!
What Are the Nutritional Benefits of This Dish?
This dish’s packed with nutrients! I love its high fiber content, antioxidants from sweet potatoes, and protein from black beans. It’s not just delicious; it fuels my body with essential vitamins and minerals for peak health.
Is This Chili Gluten-Free?
Yes, it’s gluten-free! I always check the ingredients to guarantee no hidden gluten sneaks in. When I make it, I focus on using whole, fresh ingredients that everyone can enjoy without worries.
Can I Make This Recipe in a Slow Cooker?
Yes, I can easily make this recipe in a slow cooker. I just add all the ingredients, set it on low, and let it cook for several hours until everything’s deliciously melded together.