Sweet Potato and Black Bean Chili
A hearty, nutritious vegetarian chili that's perfect for chilly evenings. This recipe combines the natural sweetness of sweet potatoes with protein-packed black beans, creating a satisfying and flavorful meal.
Ingredients
- 2 large sweet potatoes peeled and cubed (about 3 cups)
- 2 cans 15 oz each black beans, drained and rinsed
- 1 large onion diced
- 3 cloves garlic minced
- 2 bell peppers any color, chopped
- 2 cans 14.5 oz each diced tomatoes
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and bell peppers, cooking for another 2-3 minutes until fragrant.
- Stir in all the spices (chili powder, cumin, paprika, and cayenne), letting them toast for 30 seconds to release their flavors.
- Add sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Let the chili rest for 5-10 minutes before serving to allow flavors to meld.