Hearty blend of sweet potatoes, black beans, and spices for a comforting, flavorful meal.
# What you'll need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 large red bell pepper, diced
05 - 1 large sweet potato (about 14 oz), peeled and diced
06 - 1 jalapeño, seeded and finely chopped (optional)
→ Legumes
07 - 2 cans (14 oz each) black beans, drained and rinsed
→ Tomatoes & Liquids
08 - 1 can (14 oz) diced tomatoes
09 - 2 tablespoons tomato paste
10 - 2 cups vegetable broth
→ Spices & Seasonings
11 - 1 tablespoon chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon cayenne pepper (optional)
16 - Salt and black pepper, to taste
→ Optional Garnishes
17 - Fresh cilantro, chopped
18 - Avocado slices
19 - Lime wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic, diced red bell pepper, diced sweet potato, and jalapeño. Continue cooking for 4 to 5 minutes, stirring occasionally.
03 - Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to release flavors.
04 - Stir in tomato paste, diced tomatoes with juices, black beans, and vegetable broth. Bring mixture to a boil.
05 - Reduce heat to low, cover, and let simmer for 25 to 30 minutes until sweet potatoes are tender and the chili thickens. Stir occasionally.
06 - Taste and adjust salt and pepper as needed before serving.
07 - Ladle chili into bowls and garnish with chopped cilantro, avocado slices, and lime wedges if desired.
