Ingredients
- 2 cups black beans, cooked and drained (or canned)
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Sour cream or Greek yogurt for garnish (optional)
- Fresh cilantro for garnish (optional)
- Grated cheddar cheese for garnish (optional)
- Sliced green onions for garnish (optional)
Instructions
-
In a large pot or Dutch oven, heat the olive oil over medium heat.
-
Add the chopped onion and cook for about 3-4 minutes until it’s softened.
-
Stir in the minced garlic and cook for an additional minute until fragrant.
-
Add the diced sweet potatoes and cook for about 5 minutes, stirring occasionally.
-
Mix in the red and green bell peppers and cook for another 3-4 minutes.
-
Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the vegetables. Stir to coat the vegetables with the spices.
-
Pour in the diced tomatoes, vegetable broth, and cooked black beans.
-
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the sweet potatoes are tender.
-
Taste and adjust the seasoning as needed.
-
Serve your Black Bean and Sweet Potato Chili hot.
-
Garnish with sour cream or Greek yogurt, fresh cilantro, grated cheddar cheese, and sliced green onions if desired.
Enjoy the warm and comforting flavors of Black Bean and Sweet Potato Chili, a nutritious and hearty dish perfect for a cozy meal.
