Sweet Potato and Black Bean Chili
A hearty and flavorful chili combining sweet potatoes and black beans, perfect for weeknight dinners or meal prep.
Equipment
- Large Pot or Dutch Oven
Ingredients
Vegetables
- 2 medium Sweet Potatoes Peeled and diced into 1-inch cubes.
- 1 can Black Beans 15 oz, rinsed and drained.
- 1 can Diced Tomatoes 14 oz, including their juice.
- 1 medium Onion Diced.
- 2 cloves Garlic Minced.
- 1 medium Bell Pepper Chopped (any color).
Spices
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Salt To taste.
- 1/4 teaspoon Black Pepper
- 2 cups Vegetable Broth Adjust for desired thickness.
- 1 tablespoon Olive Oil For sautéing the vegetables.
Optional Toppings
- Chopped Cilantro For garnish.
- Avocado Slices For garnish.
- Lime For a squeeze of freshness.
Instructions
- Prepare the vegetables: Peel and dice the sweet potatoes into 1-inch cubes. Dice the onion and chop the bell pepper, and mince the garlic.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper, sauté for about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes.
- Add the spices: Sprinkle in ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well and cook for about 1 minute.
- Incorporate the sweet potatoes: Add the diced sweet potatoes to the pot and stir to combine.
- Add the beans and tomatoes: Pour in the black beans and diced tomatoes. Stir everything together.
- Pour in the broth: Add the vegetable broth to the pot, ensuring all ingredients are submerged.
- Simmer the chili: Bring to a boil, then reduce heat to low and cover. Simmer for about 25-30 minutes until sweet potatoes are tender.
- Taste and adjust: After simmering, taste the chili and adjust seasoning if necessary.
- Serve hot: Ladle the chili into bowls and add your favorite toppings.
Notes
This chili can be customized with different beans, vegetables, or spices to suit your taste.