Sweet Potato Chili
A delightful and comforting dish that combines nutritious sweet potatoes with hearty beans and vibrant vegetables, perfect for any day of the week.
Ingredients
Main ingredients
- 2 medium sweet potatoes, peeled and diced Choose firm and smooth-skinned sweet potatoes.
- 1 tablespoon olive oil For sautéing.
- 1 large onion, chopped Provides flavor base.
- 3 cloves garlic, minced Enhances aroma and taste.
- 1 medium red bell pepper, chopped Adds sweetness and color.
- 1 can black beans, drained and rinsed (15 oz) Can use canned or cooked beans.
- 1 can kidney beans, drained and rinsed (15 oz) Can substitute other beans if preferred.
- 1 can diced tomatoes (28 oz) Adds acidity and moisture.
- 2 tablespoons chili powder Key spice for chili flavor.
- 1 teaspoon ground cumin Enhances overall flavor.
- 1/2 teaspoon smoked paprika Adds a smoky flavor.
- 3 cups vegetable broth Use low-sodium if preferred.
- to taste Salt and black pepper Adjust according to preference.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 to 4 minutes until soft and translucent.
- Add the minced garlic and chopped red bell pepper to the pot. Sauté for an additional 2 to 3 minutes.
- Stir in the diced sweet potatoes, chili powder, ground cumin, smoked paprika, salt, and black pepper. Sauté for about 2 minutes.
Cooking
- Add the diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for about 30 to 35 minutes until sweet potatoes are tender.
- Taste and adjust seasoning if needed. Serve hot, garnishing with fresh cilantro, diced avocado, or a dollop of yogurt if desired.
Notes
For a chili bar, serve toppings like chopped green onions, cheese, sour cream, or fresh cilantro. Tortilla chips or crusty bread are great accompaniments.