Sweet Potato Black Bean Chili
A hearty and flavorful chili made with sweet potatoes, black beans, and spices, perfect for a nutritious meal.
Equipment
- Large Pot
Ingredients
- 2 Tbsp. olive oil
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 1 1/2 cups diced bell pepper (any color or mix)
- 2 Tbsp. tomato paste
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. oregano
- 1 tsp. smoked paprika
- 1 medium-large sweet potato (16 oz / 450 grams, peeled and diced into ½ inch cubes)
- 1 can black beans (15 oz / 425 grams, drained and rinsed)
- 2 tsp. cocoa powder
- 2 cups vegetable stock (500 ml)
- 1 can whole or diced tomatoes (15 oz / 425 grams)
- 2 Tbsp. soy sauce
- Salt (to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until it begins to soften, about three minutes.
- Add garlic and diced bell peppers. Cook until the peppers are tender and fragrant, around four to five minutes.
- Stir in tomato paste, chili powder, cumin, oregano, and smoked paprika. Cook for about two minutes until the tomato paste darkens slightly.
- Add diced sweet potato, black beans, and cocoa powder. Pour in vegetable stock and canned tomatoes. Bring to a gentle boil.
- Reduce heat to medium-low and simmer for 20 to 30 minutes, or until sweet potatoes are tender. Adjust consistency with stock or water if needed.
- Stir in soy sauce and taste the chili, adding salt as needed. Serve hot.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in an airtight container in the fridge for up to five days or freeze for up to three months.