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A hearty bowl of sweet potato black bean chili topped with fresh avocado and cilantro.

Sweet Potato Black Bean Chili

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 325
Ingredients Method

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, 1/4-inch dice
  • 3 cloves garlic , minced
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 quart low -sodium vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon sal t
  • 0.25 teaspoon cayenne pepper

Method
 

  1. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering.
  2. Add diced onion and sauté for 5 to 7 minutes until translucent and soft.
  3. Add minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper; stir continuously for 60 seconds to toast spices without burning.
  4. Incorporate diced sweet potatoes, black beans, crushed tomatoes, and vegetable broth into the pot.
  5. Increase heat to medium-high and bring the liquid to a rolling boil.
  6. Reduce heat to low, cover partially, and simmer for 35 to 40 minutes or until the sweet potatoes are tender when pierced with a fork.
  7. Season with salt to taste and adjust thickness by lightly mashing a portion of the sweet potatoes against the side of the pot if a thicker consistency is desired.
  8. Serve hot with optional garnishes such as cilantro, lime, or avocado.