Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeño pepper, seeded and minced (adjust to your preferred level of spiciness)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Lime wedges (for garnish)
Instructions:
- 1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onions become translucent and fragrant.
- 2. Add the diced sweet potato, red bell pepper, and yellow bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- 3. Stir in the minced jalapeño, black beans, crushed tomatoes, and vegetable broth. Add the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and pepper. Stir everything together until well combined.
- 4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 20-25 minutes, or until the sweet potatoes are tender and the flavors have melded together.
- 5. Taste the chili and adjust the seasonings according to your preference.
- 6. Once the sweet potato and black bean chili is ready, ladle it into bowls.
- 7. Garnish each bowl with freshly chopped cilantro, avocado slices, and a squeeze of lime juice. 8. Serve the delicious Sweet Potato and Black Bean Chili hot, and enjoy the comforting flavors and textures.
This hearty and nutritious chili is perfect for cold days and makes for a satisfying meal. It’s packed with the goodness of sweet potatoes, black beans, and a medley of spices that will surely delight your taste buds!