This sweet potato and black bean chili is a perfect blend of sweet and savory flavors. It's easy to make, packed with nutrients, and has a satisfying texture. The combination of sweet potatoes, black beans, and aromatic spices creates a comforting and satisfying dish that is perfect for chilly evenings. This recipe is also vegetarian and can be easily customized to suit your personal taste preferences. Serve it with some warm cornbread or crusty bread for a complete meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14 ounces) diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh cilantro, for garnish
- Sour cream or Greek yogurt, for topping (optional)
- Shredded cheddar cheese, for topping (optional)
- Sliced green onions, for topping (optional)
Directions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and cook until the onion is softened and translucent.
- Add the diced sweet potatoes and red bell pepper to the pot, and cook for 5 minutes, stirring occasionally.
- Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the chili to a simmer and cover the pot.
- Cook for 20-25 minutes, or until the sweet potatoes are tender.
- Remove the pot from heat and let the chili sit for a few minutes to let the flavors meld.
- Serve the sweet potato and black bean chili hot, topped with chopped cilantro, sour cream or Greek yogurt, shredded cheddar cheese, and sliced green onions if desired.
