Description
A warm and nutritious chili made with sweet potatoes and black beans, perfect for chilly evenings.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and add the chopped onion and bell pepper. Sauté for 5–7 minutes until softened.
- Stir in the minced garlic, chili powder, and cumin. Sauté for about a minute.
- Add the sweet potatoes and black beans to the pot, then stir in the diced tomatoes and vegetable broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 25–30 minutes until the sweet potatoes are tender.
- Season with salt and pepper to taste. Serve hot.
Notes
This chili makes for wonderful leftovers and can be easily frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican