Sweet Potato Chili
A nourishing and hearty sweet potato chili that combines the goodness of wholesome ingredients, black beans, and spices for a comforting meal.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 large sweet potatoes, peeled and chopped into ½ inch pieces
- 1 medium green bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups low-sodium vegetable broth
- 2 cans (15 oz) black beans, rinsed and drained
- 1 can (28 oz) fire-roasted diced tomatoes with juices
- 1 can (4.5 oz) chopped green chilis with juices
- to taste Avocados, diced, for serving
- to taste Fresh cilantro, for serving
Instructions
Cooking
- In a large, heavy-bottomed pot over medium-high heat, add the olive oil.
- Once the oil is shimmering, introduce the chopped onions, sweet potatoes, green bell pepper, and minced garlic.
- Stir the mixture and cook for about 5-7 minutes, or until the onions turn translucent and the vegetables soften slightly.
- Add the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Stir well.
- Pour in the vegetable broth, black beans, fire-roasted diced tomatoes (with their juices), and chopped green chilis (including their juices). Mix everything together.
- Bring to a boil, cover the pot, and reduce the heat to a gentle simmer. Cook for 30-35 minutes, stirring occasionally.
- Once ready, ladle the warm chili into bowls and serve topped with diced avocados and freshly chopped cilantro.
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Notes
Customize spice levels as desired. For thickness, allow to simmer longer or add cornstarch. Storing instructions: Refrigerate for up to 4-5 days, freeze for up to 3 months.