Sweet Potato Chili
A hearty and flavorful chili packed with sweet potatoes, beans, and spices, perfect for chilly evenings and gatherings.
Ingredients
Chili Base Ingredients
- 2 medium sweet potatoes, peeled and diced Choose firm, vibrant potatoes.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes Include juices.
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped
- 1 medium carrot, diced
- 2 cups vegetable broth
- 2 tablespoons chili powder Adjust spice level to taste.
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- to taste Salt and pepper
- 2 tablespoons olive oil For sautéing.
Toppings (optional)
- Fresh cilantro For garnish.
- Avocado slices For serving.
- Lime wedges For serving.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add minced garlic, chopped bell pepper, and diced carrot to the pot. Sauté for another 3-4 minutes until softened.
- Stir in the chili powder, cumin, and smoked paprika, allowing the spices to toast for about 1 minute.
- Add diced sweet potatoes, black beans, kidney beans, and diced tomatoes (with juices) to the pot.
- Pour in the vegetable broth and stir everything together. Bring to a boil, then reduce heat and let simmer for about 30-40 minutes, until sweet potatoes are tender.
- Check for seasoning and adjust with salt and pepper to taste.
Serving
- Serve the chili hot with your choice of toppings: fresh cilantro, avocado slices, and lime wedges.
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Notes
For extra flavor, let the chili sit for a while before serving. It tastes better the next day as the flavors meld beautifully.