The changing leaves, the crisp air, and the comforting aroma of simmering chili – there’s something truly magical about fall. Today, I want to share with you a family favorite that celebrates the season’s bounty: Sweet Potato and Black Bean Chili. This recipe is not only packed with flavor and nutrition but also perfect for gathering loved ones around the table. It’s an ode to the joy of cooking together and savoring those cozy moments that make life special.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Skill Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for topping)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the garlic and sweet potato, stirring well. Cook for another 5 minutes until the sweet potato begins to soften.
- Stir in the black beans, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Reduce heat and let the chili simmer for 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded together.
- Stir in the lime juice and adjust seasoning if necessary.
- Ladle the chili into bowls and top with a dollop of sour cream and a sprinkle of fresh cilantro.
Helpful Tips
- If you prefer a spicier chili, add a pinch of cayenne pepper or a diced jalapeño along with the other spices.
- For a creamier texture, blend a portion of the chili and stir it back into the pot.
- Feel free to add other vegetables such as bell peppers or corn for added texture and flavor.
Storage and Substitutions
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This chili also freezes well for up to 3 months.
- Substitutions: You can substitute the sweet potato with butternut squash or use kidney beans instead of black beans for a different twist.
Pairings and Complements
This Sweet Potato and Black Bean Chili pairs beautifully with a side of cornbread or a simple green salad. A glass of chilled apple cider or a warm cup of spiced tea makes a perfect drink to complement the rich flavors of the chili.
We hope you enjoyed making and savoring this delicious Sweet Potato and Black Bean Chili as much as we do. Don’t forget to share your creations with us using #ZynahzRecipes or tagging Zynahz on Instagram. We would love to hear your feedback and see your delectable dishes! Visit us at Zynahz to leave a comment or find more inspirational recipes.
If you haven’t yet, subscribe to our newsletter for the latest updates and follow us on social media to stay connected with Zynahz.
