Description
Discover a hearty and flavorful Sweet Potato Chili recipe that will warm you up on chilly days. Learn how to make this delicious and nutritious dish today!
Ingredients
- – 1 tablespoon (15 ml) vegetable oil
- – 1 onion, chopped
- – 2 large sweet potatoes, peeled and chopped into 1/2 inch pieces (1.25 cm)
- – 1 green bell pepper, seeded and diced
- – 4 garlic cloves, minced
- – 2 tablespoons (30 ml) chili powder
- – 2 teaspoons (10 ml) smoked paprika
- – 2 teaspoons (10 ml) cumin
- – 1 teaspoon (5 ml) oregano
- – 1 teaspoon (5 ml) salt
- – 1/2 teaspoon (3 ml) black pepper
- – 2 cups (480 ml) low-sodium vegetable broth
- – 1 can (15 oz/425 g) black beans, rinsed and drained
- – 1 can (28 oz/794 g) fire roasted diced tomatoes with its juices
- – 1 can (14.5 oz/411 g) chopped green chilis with its juices
- – Avocados, diced, for serving
- – Fresh cilantro, for serving
Instructions
- In a large, sturdy pot on medium-high heat, warm the vegetable oil. Toss in the chopped onion, sweet potato pieces, diced green bell pepper, and minced garlic. Mix well and cook until the onion becomes see-through and the veggies begin to soften, approximately 5-7 minutes.
- Sprinkle the chili powder, smoked paprika, cumin, oregano, salt, and black pepper over the vegetables. Stir thoroughly to ensure the spices coat everything evenly.
- Add the vegetable broth, rinsed black beans, fire-roasted diced tomatoes with their juices, and chopped green chilis with their juices to the pot. Stir everything together and allow the mixture to come to a rolling boil.
- Put a lid on the pot and lower the heat to let it gently simmer. Cook for another 30-35 minutes, stirring occasionally, until the veggies are tender and the chili has thickened.
- Serve the chili in bowls, optionally garnished with diced avocados and fresh cilantro for added flavor.
Notes
- For added heat, sprinkle cayenne pepper or red pepper flakes into the chili.
- Enhance the flavors by topping each bowl with a squeeze of lime juice or a dollop of sour cream.
- Serve the chili over cooked rice or quinoa for a heartier meal with extra texture and substance.
