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One of the key elements in achieving a delicious Sweet & Spicy Sweet Potato Black Bean Chili is the art of gentle stirring. This method not only helps to prevent the ingredients from sticking to the bottom of the pot but also encourages the flavors to meld beautifully. As you stir, you allow the spices to infuse the vegetables, enhancing their natural sweetness and balancing the chili's heat. This gentle motion ensures that the sweet potatoes soften evenly and the black beans retain their texture, contributing to the overall harmony of the dish.

Sweet Potato Black Bean Chili

Discover the perfect blend of flavors with Sweet & Spicy Sweet Potato Black Bean Chili, a delicious twist on this beloved comfort food. Packed with nutritious ingredients like sweet potatoes for creaminess and black beans for protein, this plant-based chili offers a satisfying, hearty meal. Ideal for chilly evenings or casual gatherings, this dish combines sweet and savory elements, making it a favorite among both vegetarians and meat-lovers alike. Start cooking this comforting recipe today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

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

1 can (14 oz) diced tomatoes, including juices

1 cup low-sodium vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

1 green bell pepper, chopped into small pieces

1 tablespoon olive oil

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste for spice level)

Salt and black pepper, to taste

1 cup corn (can be fresh, frozen, or canned)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Optional toppings: diced avocado, sour cream, or shredded cheese

Instructions
 

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion and green bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened. Then, add the minced garlic and continue to cook for an additional 1-2 minutes, until the garlic is fragrant.

    Add Spices: Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, along with a pinch of salt and black pepper. Stir well to combine and cook for another minute, allowing the spices to release their aromatic flavors.

      Incorporate Sweet Potatoes: Carefully add the diced sweet potatoes to the pot, stirring vigorously to ensure they are well coated with the spice mixture.

        Add Remaining Ingredients: Pour in the canned diced tomatoes along with their juices, the drained black beans, the corn, and the vegetable broth. Gently stir to combine all the ingredients harmoniously.

          Simmer the Chili: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes. Stir occasionally, ensuring the sweet potatoes become tender and the flavors meld beautifully.

            Adjust Seasoning: After the simmering time, taste the chili and make any necessary adjustments to the seasoning, adding more salt, pepper, or spices to suit your flavor preferences.

              Serve: Serve the chili hot by ladling it into bowls. Garnish with a generous handful of fresh cilantro. Accompany with lime wedges for a zesty squeeze. For an additional treat, feel free to top with diced avocado, a dollop of sour cream, or a sprinkle of shredded cheese.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings

                  - Presentation Tips: Use colorful bowls for serving to enhance the visual appeal. Arrange lime wedges artistically on the side for a refreshing touch.