Smoky Sweet Potato Black Bean Chili

This vibrant Smoky Sweet Potato Black Bean Chili is a delicious and nutritious twist on a classic chili recipe, perfect for those seeking a hearty and flavorful meal. Loaded with nutrient-rich sweet potatoes, protein-packed black beans, and a smoky blend of spices, this chili is a perfect addition to your cozy dinner repertoire.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

2 tsp smoked paprika

1 tsp ground cumin

1/2 tsp chipotle powder

1/2 tsp salt

1/4 tsp black pepper

2 large sweet potatoes, peeled and diced

1 red bell pepper, diced

2 cups vegetable broth

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

1 (14 oz) can fire-roasted diced tomatoes

2 tbsp tomato paste

1 tbsp lime juice

1/4 cup fresh cilantro, chopped

Avocado slices, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until onion is translucent.

2. Stir in smoked paprika, cumin, chipotle powder, salt, and black pepper, cooking for another minute until fragrant.

3. Add the diced sweet potatoes and red bell pepper, stirring to coat with the spices.

4. Pour in vegetable broth, and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.

5. Add black beans, fire-roasted tomatoes, and tomato paste, stirring to combine. Simmer for another 20 minutes or until sweet potatoes are tender.

6. Stir in lime juice and fresh cilantro before serving. Garnish with avocado slices.

Storage

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

Reheating

Reheat the chili on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, reheat in the microwave in a microwave-safe bowl.

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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.