Sweet Potato and Black Bean Chili
A hearty, healthy meal packed with flavor. This Sweet Potato and Black Bean Chili offers a perfect balance of sweet, spicy, and savory flavors, while remaining vegetarian-friendly and protein-rich.
Ingredients
- 2 large sweet potatoes peeled and cubed (about 4 cups)
- 2 cans 15 oz each black beans, drained and rinsed
- 1 large onion diced
- 3 garlic cloves minced
- 2 bell peppers chopped (any color)
- 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 teaspoon oregano
- 2-3 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and bell peppers, cooking for another 2-3 minutes until fragrant.
- Stir in all the spices (chili powder, cumin, paprika, and oregano) and cook for 30 seconds to bloom the flavors.
- Add the sweet potato cubes, diced tomatoes with their juice, and 2 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the black beans and additional broth if needed. Simmer for another 10-15 minutes until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot with your choice of toppings.