Sweet Potato Chili
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium sweet potatoes peeled and diced
- 1 red bell pepper diced
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 can 15 ounces diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic, sauté until onion is translucent.
- Stir in sweet potatoes and red bell pepper, cooking for 5 minutes.
- Add black beans, kidney beans, diced tomatoes, and vegetable broth to the pot.
- Stir in chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using).
- Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Once sweet potatoes are tender, remove from heat and stir in lime juice.
- Allow chili to rest for 5 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
For an enhanced flavor, try roasting the sweet potatoes beforehand for a caramelized effect. Adjust the spice level to your preference by adding more or less cayenne pepper. This dish can be made in advance and tastes even better the next day as the flavors meld. If you prefer a thicker chili, mash some of the sweet potatoes directly in the pot during the simmering process.
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