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Mushroom and Sweet Potato Chili

A hearty, meat-free meal packed with flavor and nutrition, combining earthy mushrooms with subtly sweet sweet potatoes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 -8 servings
Calories 250 kcal

Ingredients
  

  • 2 large sweet potatoes cut into 1-inch cubes
  • 1 pound mixed mushrooms cremini, button, or portobello, roughly chopped
  • 2 cans 15 oz each black beans, drained and rinsed
  • 1 large onion diced
  • 4 garlic cloves minced
  • 2 red bell peppers chopped
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can 28 oz diced tomatoes
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
  • Add garlic and bell peppers, cooking for another 2-3 minutes until fragrant.
  • Stir in the mushrooms and cook until they release their moisture and begin to brown, approximately 7-8 minutes.
  • Add sweet potatoes, chili powder, cumin, and smoked paprika. Stir to coat everything evenly with the spices.
  • Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Add black beans and continue cooking for another 10-15 minutes, or until sweet potatoes are tender.
  • Season with salt and pepper to taste.