Ingredients
2 large sweet potatoes, peeled and cubed
2 cans (15 oz each) black beans, rinsed and drained
1 large yellow onion, diced
1 red bell pepper, chopped
4 cloves garlic, minced
1 can (28 oz) diced fire-roasted tomatoes
3 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon lime juice
Optional toppings: Avocado, cilantro, sour cream
Instructions
Step 1: Heat the olive oil in a large Dutch oven or pot over medium heat.
Step 2: Add the onion and bell pepper, sautéing for about 5-7 minutes until softened and translucent.
Step 3: Stir in the garlic, chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant.
Step 4: Add the cubed sweet potatoes, black beans, diced tomatoes (with juices), and vegetable broth.
Step 5: Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 30-35 minutes, or until the sweet potatoes are tender.
Step 6: Remove from heat and stir in the lime juice and salt. Adjust seasoning to taste and serve with your favorite toppings.
Notes
For a smokier flavor, add a teaspoon of minced chipotle peppers in adobo sauce. This chili freezes perfectly for up to 3 months.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 14 g
- Protein: 12 g
- Cholesterol: 0 mg