Sweet Potato and Black Bean Chili Bowl

Cozy up with this Sweet & Spicy Sweet Potato and Black Bean Chili Bowl, a comforting dish that's perfect for chilly evenings or family gatherings. Packed with rich flavors and healthy ingredients, this easy weeknight dinner is both satisfying and nutritious. The natural sweetness of sweet potatoes balances the spices, creating a crave-worthy experience. Save this recipe for later and treat yourself to a warm bowl of goodness tonight!

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Ingredients

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

1 can (15 oz) black beans, rinsed and drained for a cleaner taste

1 cup corn kernels (fresh or frozen, to add sweetness)

1 medium onion, finely diced for flavor depth

3 cloves garlic, minced for aromatic richness

1 can (14.5 oz) diced tomatoes (including juices for added moisture)

2 cups vegetable broth (or more for desired consistency)

1 tablespoon olive oil for sautéing

1 tablespoon chili powder for warmth

1 teaspoon ground cumin for earthiness

1/2 teaspoon smoked paprika for a hint of smokiness

1/2 teaspoon cayenne pepper (adjust based on spice preference)

Salt and freshly cracked pepper, to taste

Fresh cilantro, chopped (for garnish and freshness)

Creamy avocado slices (for topping and added richness)

Lime wedges (for serving and enhancing flavor)

Instructions

Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Incorporate the minced garlic, cooking for an additional minute until it releases its fragrant aroma.

Cook Sweet Potatoes: Stir in the diced sweet potatoes. Cook for roughly 5 minutes, stirring occasionally, until they start to soften slightly.

Add Spices: Sprinkle the chili powder, cumin, smoked paprika, cayenne pepper, and a pinch of salt and pepper over the vegetables. Blend the spices into the mixture by stirring well, ensuring all the ingredients are coated.

Incorporate Tomatoes and Broth: Pour the diced tomatoes (with their juices) and vegetable broth into the pot. Increase the heat to bring the mixture to a gentle boil, then lower the heat and let it simmer uncovered for about 15 minutes, or until the sweet potatoes are fork-tender.

Add Beans and Corn: Fold in the rinsed black beans and corn. Allow the chili to continue cooking for an additional 5 to 10 minutes, letting the flavors meld and the chili thicken. Taste and adjust seasoning as necessary.

Serve: Ladle the chili into serving bowls. Garnish with fresh avocado slices, a sprinkle of chopped cilantro, and a generous squeeze of lime juice to brighten the flavors.

Enjoy: Serve hot, with extra lime wedges on the side for those who desire additional zing. Pair it with crusty bread or spoon it over cooked rice for a satisfying, complete meal.

Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings