Sweet Potato Chili
A comforting and nutritious sweet potato chili packed with robust spices and hearty beans, perfect for cozy dinners or gatherings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large sweet potatoes, peeled and chopped into 1/2 inch pieces
- 1 large green bell pepper, seeded and diced
- 4 cloves garlic, minced
Spices
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquid Ingredients
- 2 cups low-sodium vegetable broth
- 2 cans (15 oz) black beans, rinsed and drained
- 1 can (28 oz) fire-roasted diced tomatoes with their juices
- 1 can (4.5 oz) chopped green chilis with their juices
Garnishes
- 1 each avocado, diced for serving
- 1 bunch fresh cilantro for serving
Instructions
Preparation
- In a large, heavy-bottomed pot, heat the olive oil over medium-high heat.
- Add the chopped onion, sweet potatoes, green bell pepper, and minced garlic. Sauté for about 5 to 7 minutes until vegetables are softened.
- Sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Stir well to coat the vegetables.
- Pour in the vegetable broth, then add the black beans, fire-roasted diced tomatoes, and chopped green chilis. Stir to combine.
- Increase the heat until the mixture begins to boil. Cover the pot and reduce to a gentle simmer.
- Allow the chili to simmer for about 30 to 35 minutes, stirring occasionally, until the vegetables are soft and the mixture thickens.
- Serve the chili in bowls, garnished with diced avocado and cilantro.
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Notes
For variations, consider adding more vegetables like zucchini or corn, or substitute beans and proteins according to your preference.