Smoky Sweet Potato and Black Bean Chili

A hearty and nutritious chili that combines the natural sweetness of sweet potatoes with the rich, earthy flavor of black beans. Perfect for a cozy weeknight meal and packed with vitamins, this chili is a wholesome choice for health-conscious eaters.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium sweet potatoes, peeled and cubed

2 cans (15 oz each) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon apple cider vinegar

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent.

2. Add minced garlic and cook for another 1 minute until fragrant.

3. Stir in cubed sweet potatoes and cook for 5 minutes, stirring occasionally.

4. Add black beans, diced tomatoes, vegetable broth, chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.

5. Bring the mixture to a boil, then reduce heat to simmer. Cover and cook for 25-30 minutes or until sweet potatoes are tender.

6. Stir in apple cider vinegar and adjust seasoning to taste.

7. Serve hot, garnished with fresh cilantro and lime wedges.

Storage

Store the chili in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a pot over medium heat until warmed through, or microwave individual servings for about 2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.