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To make cozy loaded sweet potato chili, gather these key ingredients: - 2 large sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 large onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 cups vegetable broth - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for sautéing These ingredients create a rich and hearty dish that warms you up. To make your chili even better, add some fun toppings: - Diced avocado - Fresh cilantro - Shredded cheese - A dollop of sour cream These toppings add flavor and texture. They also make your chili look great. If you have dietary needs, you can swap some ingredients: - Use white beans or lentils instead of black or kidney beans. - Swap vegetable broth with chicken broth for more flavor. - Try using sweet corn for a touch of sweetness. These substitutions allow you to enjoy the chili while meeting your needs. To make this chili, start with the sweet potatoes. Peel and dice them into small cubes. This helps them cook evenly. Next, dice the large onion and chop the bell pepper. Mince the garlic cloves. Set these veggies aside. This prep takes about 10 minutes. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until they soften. Stir in the minced garlic and cook for 1 more minute. You want it to smell nice! Now, add the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the sweet potatoes with the spices. Pour in the diced tomatoes with their juice and vegetable broth. Mix everything together. Bring the chili to a boil. Then, reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes. You want the sweet potatoes to be tender. After that, stir in the black beans and kidney beans. Let the chili simmer for another 5 to 10 minutes. This helps all the flavors blend. Taste the chili and adjust the seasoning if needed. Serve the chili in warm bowls. Top it with diced avocado, fresh cilantro, and shredded cheese. You can also add a dollop of sour cream for extra creaminess. Enjoy your cozy meal! To get the best texture in your chili, focus on the sweet potatoes. Cut them into even cubes. This helps them cook at the same rate. When you sauté the onions and peppers, let them soften first. This builds a nice base for flavor. After adding the spices, stir well. This coats the sweet potatoes and enhances taste. Simmer the chili gently. This lets all the flavors blend together. When choosing sweet potatoes, look for firm ones with smooth skin. Avoid any with soft spots or blemishes. You can use orange or purple sweet potatoes for a twist. For spices, fresh is best. Use whole spices if possible. Grind them yourself for a more vibrant flavor. For the beans, canned is quick and easy. Rinse them well to remove excess salt. You can prep the sweet potatoes and chop the veggies ahead of time. Store them in the fridge for up to two days. This saves time on busy days. You can also make the chili a day in advance. Let it cool, then store it in an airtight container. Reheat it gently on the stove when you are ready to serve. This helps flavors deepen. {{image_2}} To make this chili fully plant-based, swap the toppings. Use avocado and cilantro instead of cheese and sour cream. The base is already vegan-friendly. The beans and sweet potatoes give great flavor and texture. If you want more plant goodness, add corn or mushrooms for extra taste. Not everyone likes heat. To make it milder, skip the chili powder or use less. You can also add a bit of sugar to balance flavors. For those who love spice, add more chili powder or diced jalapeños. You can always add hot sauce at the end for a kick. Feel free to mix up the beans. If you prefer pinto or navy beans, go for it! You can also change up the veggies. Carrots, zucchini, or even spinach would work well. The key is to keep it colorful and nutritious. Use what you have on hand for a fun twist. To keep your cozy loaded sweet potato chili fresh, store it in an airtight container. Place it in the fridge if you plan to eat it within a few days. For longer storage, freeze it. Make sure to let the chili cool completely before freezing. Use freezer-safe containers or bags to prevent freezer burn. Label your containers with the date, so you know when to use them. When you're ready to enjoy your chili again, reheat it gently. You can use the stove or microwave. If using the stove, pour the chili into a pot and heat over low to medium heat. Stir often to avoid sticking. For the microwave, place the chili in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until it's hot. This way, you keep the flavors fresh. When stored correctly, your chili can last up to five days in the fridge. If you freeze it, the chili can last up to three months. However, for the best taste, try to eat it within a month. Over time, the flavors can fade, but it will still be safe to eat. Always check for any signs of spoilage before enjoying your leftovers. Yes, you can use canned sweet potatoes. They save time and effort. Just drain and rinse them. Use about 2 cups of canned sweet potatoes. Keep in mind that they are softer. This may change the texture of your chili a bit. To thicken your chili, try these tips: - Let it simmer longer. This helps reduce the liquid. - Mash some of the sweet potatoes. This adds body to the chili. - Stir in a tablespoon of cornstarch mixed with water. This thickens quickly. - Add a handful of cornmeal. This gives a nice texture, too. Here are some great sides: - Cornbread: It pairs well and soaks up the chili. - Rice: A nice base to enjoy the chili on top. - Salad: A fresh side adds crunch and balance. - Tortilla chips: Perfect for dipping and adds crunch. This blog post covered how to make a delicious loaded sweet potato chili. We explored key ingredients like sweet potatoes and beans, suggested tasty toppings, and shared substitutions for different diets. I provided step-by-step instructions for prep and cooking, along with tips for the perfect texture and flavor. Finally, we discussed storage options and answered common questions. With these insights, you can now create a satisfying dish that’s flexible and full of flavor. Enjoy making your chili just the way you like it!

Cozy Loaded Sweet Potato Chili

Warm up with this Cozy Loaded Sweet Potato Chili that's sure to delight your taste buds! Packed with nutritious ingredients like sweet potatoes, black beans, and kidney beans, this hearty dish is perfect for any occasion. Easy to make and loaded with flavor, it’s a comforting meal the whole family will love. Click through to explore the full recipe and enjoy a cozy night in with a delicious bowl of chili!
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Ingredients
  

2 large sweet potatoes, peeled and diced

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

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 large onion, diced

3 cloves garlic, minced

1 bell pepper (any color), chopped

2 cups vegetable broth

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Olive oil for sautéing

Toppings: avocado, cilantro, shredded cheese, and sour cream (optional)

Instructions
 

In a large pot, heat 2 tablespoons of olive oil over medium heat.

    Add the diced onion and bell pepper. Sauté for about 5 minutes until softened.

      Stir in the minced garlic and cook for another 1 minute, until fragrant.

        Add the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir well to coat the sweet potatoes with the spices.

          Pour in the diced tomatoes (with their juice) and vegetable broth. Stir to combine all ingredients.

            Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until sweet potatoes are tender.

              Stir in the black beans and kidney beans. Let the chili simmer for another 5-10 minutes to heat through and meld the flavors.

                Taste and adjust seasoning as necessary.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

                    - Presentation Tips: Serve the chili in bowls and top with diced avocado, fresh cilantro, shredded cheese, and a dollop of sour cream for extra creaminess. Enjoy your cozy meal!