Hearty chili featuring sweet potatoes, black beans, and rich spices for comforting, easy meals.
# The Ingredients You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes (about 1.1 lbs), peeled and diced
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans & Tomatoes
06 - 2 cans (14 oz each) black beans, drained and rinsed
07 - 1 can (14 oz) diced tomatoes
08 - 2 tablespoons tomato paste
→ Liquids
09 - 2 cups vegetable broth
→ Spices & Seasonings
10 - 2 teaspoons ground cumin
11 - 2 teaspoons chili powder
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon ground cinnamon (optional)
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
→ Garnishes (optional)
17 - Chopped fresh cilantro
18 - Sliced avocado
19 - Sour cream or Greek yogurt (use dairy-free for vegan)
20 - Lime wedges
# Step-by-Step Instructions:
01 - Heat a large pot or Dutch oven over medium heat. Add a splash of oil, then sauté onion, bell pepper, and jalapeño (if using) for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced sweet potatoes along with ground cumin, chili powder, smoked paprika, ground coriander, cinnamon (if using), salt, and black pepper. Stir well to coat the vegetables evenly with spices.
04 - Add black beans, diced tomatoes with their juices, tomato paste, and vegetable broth. Bring the mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender and the chili has thickened.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, avocado, sour cream, and lime wedges, if desired.
