Sweet Potato Black Bean Chili
A comforting and nutritious chili made with sweet potatoes and black beans, spiced with chili powder and cumin for an exciting flavor profile.
Ingredients
Main ingredients
- 2 medium sweet potatoes, peeled and diced Choose firm sweet potatoes without blemishes.
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes Include juices for more flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped (any color)
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste Adjust based on your preference.
- 1 tablespoon olive oil Use for sautéing.
Optional toppings
- avocado
- cilantro
- lime wedges
- tortilla chips
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and bell pepper, and cook until they soften, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for an additional minute until fragrant.
- Add the diced sweet potatoes, diced tomatoes (with their juices), and vegetable broth to the pot. Stir well to combine.
Cooking
- Bring the mixture to a simmer. Cover the pot and cook for about 20-25 minutes, or until the sweet potatoes are tender.
- Stir in the black beans and cook for another 5 minutes to heat through.
- Season with salt and pepper to taste, adjusting based on your preference.
Serving
- Serve hot, and don’t forget to add your favorite toppings.
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Notes
This chili is versatile; feel free to add different beans or vegetables based on your preference. Check for sweet potatoes that are firm and free of blemishes for optimal cooking. It’s ideal for meal prep and can be stored in the refrigerator or frozen for later use.