Black Bean and Sweet Potato Chili
A thick, smoky one-pot chili where sweet potato does the work of meat. Better the next day.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1½ lb sweet potatoes peeled, cut into ½-inch cubes
- 2 cans fire-roasted diced tomatoes 14.5 oz cans
- 2 cans black beans 15 oz cans, drained and rinsed
- 2 cups vegetable broth
- 1½ tsp kosher salt
- 1 lime
- ¼ cup chopped cilantro
- 1 avocado diced
Steps
Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Cook 1 yellow onion and 1 red bell pepper until soft.
Stir in 3 cloves garlic, 2 tbsp chili powder, 2 tsp ground cumin, and 1 tsp smoked paprika and cook until fragrant, about 1 minute.
Add 1½ lb sweet potatoes, 2 cans fire-roasted diced tomatoes, 2 cans black beans, 2 cups vegetable broth, and 1½ tsp kosher salt. Bring to a boil, then cover partway and simmer, stirring now and then, until the sweet potatoes are tender.
Mash a few sweet potato cubes against the side of the pot to thicken. Stir in the juice of ½ lime and taste for salt.
Serve topped with ¼ cup chopped cilantro, 1 avocado, and wedges cut from the rest of the lime (½ lime).
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