Sweet Potato Chili
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(167)
Ingredients
4 servings
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 large sweet potatoes (peeled and chopped into ½ inch pieces)
- 1 green bell pepper (seeded and diced)
- 4 garlic cloves (minced)
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups low-sodium vegetable broth
- 2 15 oz can black beans (rinsed and drained)
- 1 28 oz can fire roasted diced tomatoes (with its juices)
- 1 4.5 oz can chopped green chilis (with its juices)
- Avocados (diced, for serving)
- Fresh cilantro (for serving)
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Preparation
Step 1
In a large heavy bottom pot over medium-high heat, heat the olive oil. Add the onions, sweet potatoes, bell pepper and garlic. Stir to combine, and cook until the onions are translucent and the vegetables soften, about 5-7 minutes.
Step 2
Add the chili powder, smoked paprika, cumin, oregano, salt and pepper, and stir to coat the vegetables.
Step 3
Pour the vegetable broth, black beans, diced tomatoes with their juices and chopped green chilis with their juices. Stir to combine and bring mixture to a boil.
Step 4
Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30-35 more minutes, stirring a couple times until the vegetables continue to soften and the mixture thickens.
Step 5
Ladle into bowls and serve with diced avocados and fresh cilantro, if desired.
Step 6
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