Sweet Potato and Black Bean Chili
A delicious and hearty chili that combines sweet potatoes and black beans, making for a nutritious and satisfying meal.
Ingredients
Main ingredients
- 2 large sweet potatoes, diced Look for firm ones without blemishes.
- 1 can black beans, drained and rinsed You can substitute with other beans if desired.
- 1 onion, chopped
- 2 cloves garlic, minced Avoid burning garlic for optimal flavor.
- 1 large bell pepper, chopped
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tsp cumin Consider toasting for enhanced flavor.
- 1 tsp chili powder Adjust to taste.
- 1/2 tsp paprika
- 2 tbsp olive oil For sautéing the vegetables.
Instructions
Preparation
- Gather all ingredients and have them ready at your workspace.
- Heat olive oil in a large pot over medium heat.
Cooking
- Add chopped onion and bell pepper to the pot and sauté for about 5 minutes, until softened.
- Stir in minced garlic and cook for an additional minute.
- Add diced sweet potatoes and drained black beans into the pot.
- Pour in the can of diced tomatoes and vegetable broth.
- Season with cumin, chili powder, paprika, salt, and pepper; stir to combine.
- Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
- Taste and adjust seasoning if needed. Serve hot with your choice of toppings.
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Notes
For serving, consider toppings like avocado, cilantro, lime juice, or crunchy tortilla chips. Leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.