Sweet Potato Black Bean Chili
A hearty and spicy chili featuring sweet potatoes, black beans, tomatoes, and red bell pepper simmered with warming spices.
This vegetarian chili offers a satisfying blend of sweet and savory flavors. Diced sweet potatoes and black beans create a robust base, enhanced by tomatoes, red bell pepper, and aromatic spices simmered in vegetable broth until tender. Finish with a squeeze of lime and a sprinkle of fresh cilantro.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 500 ml
- Garlic - 3 cloves
- Tomatoes - 400 g
- Sweet Potatoes - 400 g
- Red Bell Pepper - 1 pc
- Cilantro - 10 g
- Onion - 1 pc
- Salt - 1 tsp
- Lime Juice - 15 ml
- Pepper - 0.5 tsp
- Oregano - 0.5 tsp
- Cumin - 1 tsp
- Chili Powder - 1 tsp
- Smoked Paprika - 0.5 tsp
- Black Beans - 400 g
- Olive Oil - 30 ml
Directions
Step 1
In a large pot, heat 30 ml olive oil over medium heat. Add 1 chopped onion and sauté until soft.
Step 2
Add 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute.
Step 3
Stir in 1 tsp cumin, 1 tsp chili powder, 0.5 tsp smoked paprika, and 0.5 tsp dried oregano; cook for 1 minute until fragrant.
Step 4
Add 400 g diced sweet potatoes, 1 chopped red bell pepper, 400 g diced tomatoes, and 400 g drained black beans.
Step 5
Pour in 500 ml vegetable broth, bring to a simmer, and cook for 30-35 minutes until the sweet potatoes are tender.
Step 6
Season with 1 tsp salt and 0.5 tsp black pepper.
Step 7
Stir in 15 ml lime juice and garnish with 10 g chopped fresh cilantro.
Step 8
Serve hot with rice or crusty bread.
Cook's Notes
For extra heat, add a dash of cayenne pepper.