Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 sweet potatoes, peeled and cubed
- 1 can (14 oz) black beans, drained
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
Spices & Seasonings
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add Vegetables and Beans: Stir in the cubed sweet potatoes, drained black beans, diced tomatoes with their juice, and vegetable broth. Mix well to combine all ingredients.
- Season the Chili: Add chili powder, cumin, salt, and pepper to the pot. Stir to evenly distribute the spices throughout the mixture.
- Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently, uncovered, for 25-30 minutes, or until the sweet potatoes are tender and the flavors meld.
- Adjust Seasoning and Serve: Taste the chili and add additional salt, pepper, or chili powder as needed. Serve hot, optionally garnished with avocado slices or a squeeze of lime juice for added freshness.
Notes
- For extra texture and flavor, add corn kernels or diced bell peppers during the sauté step.
- Top the chili with sliced avocado, fresh lime juice, or chopped cilantro to brighten the dish.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Stew / Dinner
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegan
