Craving a comforting and wholesome meal? This Sweet Potato and Black Bean Chili is a fantastic addition to your collection of Healthy Clean Eating Recipes. It’s packed with flavor, nutrients, and incredibly easy to make, perfect for a satisfying weeknight dinner.
Key Ingredients & Substitutions:
- Sweet Potatoes: You can substitute with butternut squash or pumpkin for a similar sweetness.
- Black Beans: Kidney beans or pinto beans work well if you prefer.
- Diced Tomatoes: Crushed tomatoes can be used for a smoother chili.
- Vegetable Broth: Chicken broth (if you eat poultry) or a simple water substitution is fine.
- Chili Powder/Cumin: Essential for classic chili flavor; adjust to your spice preference.
Ingredients:
Main:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 4 cups vegetable broth
Spices:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Optional Toppings:
- Fresh cilantro, chopped
- Avocado, diced
- A dollop of plain Greek yogurt or dairy-free sour cream
- Lime wedges
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 320 calories
- Tools Needed: Large pot or Dutch oven, cutting board, knife.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Sweet Potatoes and Spices
Add the diced sweet potatoes to the pot. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 2-3 minutes, allowing the spices to coat the vegetables and become aromatic.
3. Combine Remaining Ingredients
Pour in the diced tomatoes (undrained), rinsed black beans, rinsed kidney beans, and vegetable broth. Stir everything together gently to combine. Bring the mixture to a boil.
4. Simmer to Perfection
Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 20-25 minutes. Simmer until the sweet potatoes are tender and the chili has thickened slightly. Season with salt and pepper to your taste.
5. Serve and Enjoy
Ladle the warm chili into bowls. Garnish with your favorite toppings like fresh cilantro, diced avocado, or a squeeze of lime. This hearty chili is ready to warm you up!
Variation Ideas:
- Extra Veggies: Add diced bell peppers, corn, or zucchini during the simmering stage.
- Smoky Flavor: A tiny pinch of liquid smoke can enhance the smoky notes.
- Grain Boost: Serve over a small scoop of brown rice or quinoa for a complete meal.
- Spicier Kick: Increase the cayenne pepper or add a diced jalapeño with the onions.
Storage Instructions:
Store any leftover Sweet Potato and Black Bean Chili in an airtight container in the refrigerator for up to 3-4 days. This chili freezes well too; store it in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave until thoroughly warm.
Frequently Asked Questions (FAQ):
Can I make this chili in a slow cooker?
Yes, you can! Sauté the onion and garlic first, then combine all ingredients in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until sweet potatoes are tender.
Is this chili gluten-free?
Absolutely, this recipe is naturally gluten-free, making it a great option for Healthy Clean Eating Recipes.
How can I make this chili thicker?
For a thicker chili, you can mash some of the sweet potatoes against the side of the pot during simmering, or remove about 1/2 cup of the chili, blend it, and stir it back into the pot.
Can I use canned sweet potatoes?
While fresh is best for flavor and texture, you can use canned sweet potatoes. If using canned, add them during the last 10-15 minutes of simmering to prevent them from becoming too mushy.
What kind of broth is best for this recipe?
A good quality low-sodium vegetable broth will give you the best flavor without adding excessive salt.
Can I prepare ingredients ahead of time?
Yes, you can chop your onion, mince your garlic, and dice your sweet potatoes a day in advance. Store them in separate airtight containers in the refrigerator.