Comforting chili featuring sweet potatoes, black beans, and a blend of warming spices, ideal for busy weeknights.
# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and minced (optional)
→ Legumes
06 - 2 cans (14 oz each) black beans, drained and rinsed
→ Liquids
07 - 1 can (14 oz) diced tomatoes
08 - 2 cups vegetable broth
→ Spices & Seasonings
09 - 2 tablespoons olive oil
10 - 2 teaspoons ground cumin
11 - 1 ½ teaspoons smoked paprika
12 - 1 teaspoon chili powder
13 - ½ teaspoon ground cinnamon
14 - 1 teaspoon dried oregano
15 - ¾ teaspoon salt, or to taste
16 - ¼ teaspoon black pepper
→ Garnishes (optional)
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sliced avocado
20 - Sour cream or vegan alternative
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, jalapeño, and diced red bell pepper. Sauté an additional 2 to 3 minutes until fragrant.
03 - Add diced sweet potatoes and cook for 3 to 4 minutes, stirring occasionally to combine.
04 - Sprinkle ground cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and black pepper over the vegetables. Stir thoroughly to coat evenly.
05 - Pour in diced tomatoes with their juices, black beans, and vegetable broth. Stir well and bring mixture to a simmer.
06 - Reduce heat to low, cover, and cook for 25 to 30 minutes, stirring occasionally until sweet potatoes are tender and flavors meld.
07 - Taste chili and adjust seasoning as needed to preference.
08 - Ladle chili into bowls and garnish with cilantro, lime wedges, avocado slices, and sour cream or vegan alternative as desired.
