Sweet Potato Black Bean Chili
This hearty Sweet Potato Black Bean Chili is a delicious and nutritious dish perfect for a cozy dinner. Packed with protein, fiber, and vibrant flavors, it's a wholesome meal that can be enjoyed by everyone.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1.5 pounds sweet potatoes Peeled and diced.
- 1 can (15 oz) black beans Rinsed and drained.
- 1 can (14 oz) diced tomatoes With juices.
- 1 cup vegetable broth
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 1 medium red bell pepper Diced.
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- as desired optional toppings Such as avocado, cilantro, lime wedges.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for about 5 minutes, or until the onion is translucent.
- Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until fragrant.
- Add the diced sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.
- Pour in the diced tomatoes (with juices) and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
- Stir in the black beans and continue to cook for another 5 minutes to heat through.
- Taste and adjust seasoning, adding more salt and pepper if needed.
- Serve hot, garnished with optional toppings such as avocado, cilantro, and lime wedges.
Notes
This chili can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Feel free to adjust the spice level by adding cayenne pepper or your favorite hot sauce.