Easy Sweet Potato Black Bean Chili
A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a comforting meal in under 30 minutes.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
Seasoning
- to taste Salt and pepper
Optional Toppings
- to taste fresh cilantro
- to taste avocado
- to taste sour cream
- to taste shredded cheese
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 2–3 minutes until the onion is translucent.
- Stir in the red bell pepper and sweet potato cubes. Cook for another 5 minutes, stirring occasionally until they start to soften.
- Incorporate the chili powder and cumin, stirring well to coat the vegetables with the spices.
- Pour in the black beans, diced tomatoes, and vegetable broth. Stir everything together and bring it to a boil.
- Reduce the heat, cover, and let it simmer for about 15–20 minutes until the sweet potatoes are cooked through and tender.
- Add salt and pepper as needed. Serve hot with your favorite toppings!
Notes
Feel free to substitute other beans or use butternut squash for sweet potatoes. Store leftovers in an airtight container in the fridge for up to 3–5 days or freeze for up to 3 months.