Black Bean and Sweet Potato Chili
This hearty vegetarian chili comes together in under an hour and is perfect for game day or a busy weeknight! With black beans & sweet potatoes and packed full of flavor, I guarantee you won't miss the meat!
Servings: 6 people
Ingredients
- 1 tbsp. olive oil
- 1 small onion chopped
- 2 medium sweet potatoes cubed
- 2 cloves garlic minced
- 1 red pepper chopped
- 6 oz. can tomato paste
- 3 15 oz. black beans undrained
- 2 cups vegetable broth
- 1 ½ tsp. salt
- ½ tsp. black pepper
- 1 tbsp. chili powder
- 2 tsp. cumin
- ½ tsp. oregano dried
- ½ tsp. garlic powder
Instructions
- Start by chopping all the veggies for the chili. Chop a small onion and a red pepper. Peel sweet potatoes & dice into 1 inch cubes. 2 medium sweet potatoes will yield about 3 cups diced. Set aside.
- In Dutch oven or soup pot, heat olive oil over medium high heat. Add onion & red pepper and sauté for 2 minutes. Add garlic and cook another minute.
- Add cubed sweet potatoes along with salt, pepper, chili powder, cumin, oregano and garlic powder. Continue to sauté another 5-7 minutes until potatoes begin to soften. Mix in tomato paste.
- Add undrained black beans and vegetable broth. Bring to a simmer and cook over medium low heat 15 minutes.
- Remove cover and using a potato masher or the back of a wooden spoon, mash some of the black beans and sweet potatoes. You don't want them completely mashed, but this helps thicken the chili.
- Leave uncovered and continue to simmer another 10-15 minutes.
Notes
- Serve with tortilla chips for dipping
- Top with sour cream, red onion, cilantro and a squirt of lime juice