Sweet Potato Black Bean Chili
Sweet potato black bean chili is perfect for meatless Mondays. Adjust the heat on this chili to your liking, or keep it tame and serve hot sauce on the side.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 2 cloves garlic minced or pressed
- 1 poblano pepper chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked paprika
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 14.5-ounce can diced tomatoes (or 3 tomatoes, chopped)
- 4 cups diced sweet potatoes about 20 ounces
- 2 14.5-ounce cans black beans, rinsed and drained (or 1 cup dried beans, cooked)
- 2 to 3 cups water or vegetable broth
Instructions
- In a large pot over medium heat, add olive oil. When hot, add onion and sauté 5 minutes. Stir in garlic and sauté until fragrant. Add poblano pepper and cook until soft, then add tomatoes.
- Add chili powder, cumin, oregano, paprika, salt and pepper and stir vigorously.
- Add sweet potatoes and stir well, then add beans and desired amount of liquid. Stir and bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
- Remove cover, taste, and adjust seasonings if needed. If you want thicker chili, let simmer with the lid off until liquid has reduced. For thinner chili, add more water or broth and heat through.
