Sweet Potato Black Bean Chili
A hearty, nutritious, and simple-to-make chili with a perfect balance of sweet and savory flavors. Packed with protein and fiber, this vegetarian chili satisfies even meat-lovers.
Ingredients
- 2 large sweet potatoes peeled and cut into 1-inch cubes
- 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 teaspoon oregano
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: avocado cilantro, lime wedges, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, 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 oregano), cooking for 30 seconds to bloom the flavors.
- Add sweet potato cubes, 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. If the chili is too thick, add more broth; if too thin, simmer uncovered until desired consistency is reached.
- Serve hot with your choice of toppings.