Description
Discover a delicious recipe for Sweet Potato Chili that is hearty and flavorful. Learn how to make this comforting dish perfect for cozy nights in!
Ingredients
- – 1 tablespoon (15 ml) olive oil
- – 1 onion, chopped
- – 2 large sweet potatoes, peeled and chopped into 1/2 inch (1.25 cm) pieces
- – 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 15 oz can (425 g) black beans, rinsed and drained
- – 1 28 oz can (794 g) fire roasted diced tomatoes with its juices
- – 1 14.5 oz can (411 g) chopped green chilis with its juices
- – Avocados, diced, for serving
- – Fresh cilantro, for serving
Instructions
- In a large pot with a thick base, warm the olive oil over medium-high heat. Toss in the onions, sweet potatoes, bell pepper, and garlic. Mix them all together and cook until the onions become see-through and the vegetables start to soften, which should take about 5-7 minutes.
- Sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, and pepper, ensuring the vegetables are well-coated with the spices.
- Add the vegetable broth, black beans, fire-roasted diced tomatoes with their juices, and chopped green chilis with their juices. Mix everything well and bring to a rolling boil.
- Place a lid on the pot and lower the heat to keep a gentle simmer. Let it cook for another 30-35 minutes, stirring occasionally until the vegetables are tender, and the mixture becomes thicker.
- Serve in bowls and top with diced avocados and fresh cilantro if you wish.
Notes
- Consider adding a pinch of cayenne pepper or diced jalapeño for extra heat.
- Enhance flavors by sprinkling lime juice over the finished dish before serving.
- Customize toppings with shredded cheese, sour cream, or tortilla strips for added texture and taste.
