Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream (or vegan alternative), shredded cheese
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and diced red bell pepper and cook for another 2 minutes.
- Add diced sweet potatoes to the pot and cook for about 5 minutes, stirring occasionally. Then stir in black beans, diced tomatoes, tomato sauce, and vegetable broth.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20 to 40 minutes.
- Once the sweet potatoes are tender, taste and adjust the seasonings. Serve the chili and garnish with your favorite toppings.
Notes
- Spice Level: Adjust chili powder to control heat.
- Sweet Potato Size: Dice uniform pieces for even cooking.
- Broth Options: Vegetable or chicken broth can be used.
- Topping Ideas: Consider corn chips, lime, or hot sauce.
- Storage: Refrigerate leftovers for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg