This Sweet Potato Black Bean Chili is the perfect cozy meal for chilly days. It's hearty, satisfying, and packed with flavor, making it a go-to dish for both vegans and meat-lovers alike. Plus, it's a one-pot wonder that makes cleanup a breeze!
The star of the show is the sweet potato, which adds a natural sweetness and heartiness to the chili. Black beans provide protein and a creamy texture, while diced tomatoes bring acidity and depth. A mix of chili powder, cumin, and smoked paprika infuse the chili with warmth and a hint of smokiness. Don't forget the fresh lime juice and cilantro at the end to brighten everything up!
Serve this chili with a side of warm, crusty bread or over a bed of fluffy rice. It also pairs well with a light salad or a dollop of sour cream for added creaminess. For a bit of crunch, sprinkle some crushed tortilla chips on top.
Start by heating up the olive oil in a large pot over medium heat. Once it's warm, toss in the chopped onion and minced garlic. You want to sauté these until the onion turns translucent, which should take about 5 minutes. This step is crucial as it forms the flavorful base of your chili.
Next, add in the diced sweet potatoes and red bell peppers. Cook them for about 5 minutes, stirring occasionally, just until they start to soften. This helps them blend seamlessly into the chili later on.
Now, it's time to add the bulk of your chili: the black beans, diced tomatoes, and vegetable broth. Give it a good stir to combine all those colors and textures.
Add the chili powder, cumin, smoked paprika, and a dash of salt and pepper. Stir everything together, and you'll see the spices start to meld into a rich, enticing aroma. Bring this mixture to a boil.
Once it's boiling, reduce the heat and let it simmer for about 30 minutes. You'll know it's ready when the sweet potatoes are fork-tender.
Finally, stir in the lime juice and chopped cilantro right before serving. These add a fresh, zesty finish to your chili.
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