Sweet Potato Black Bean Chili
Full of flavor and so simple to make, this Sweet Potato Black Bean Chili is a wonderfully satisfying vegetarian meal! Best served with avocado chunks, cilantro and cornbread.
Ingredients
- 1 tablespoonsolive oil
- 1 mediumonion, diced small
- 2garlic cloves, minced
- 1 largesweet potato, peeled and diced
- 2 tbspmild chili powder
- 2 tspcumin
- 2 tspsmoked paprika
- 1 tspsalt
- 28 ozdiced tomatoes, with their juices (or fire roasted tomatoes)
- 115-ounce cans black beans, drained and rinsed
- 2 cupwater
- 1chopped avocados
- chopped cilantro
- chopped green onions
- vegan sour cream
- vegan cornbread
Directions
- 1
In a large pot over medium heat, add the olive oil. Saute the diced onion for 3-4 minutes, until translucent, then add in the garlic and sweet potato and cook about 2 more minutes.
- 2
Next add the chili powder, cumin, smoked paprika and salt. Stir into the vegetable mixture.
- 3
Pour in the diced tomatoes along with their juices, drained and rinsed black beans and the 2 cups of water. Stir to combine. Simmer the mixture, uncovered, for 20-25 minutes.
- 4
Use the back of a spoon to mash some of the sweet potatoes for a thicker texture, if desired.
- 5
Serve with avocado chunks, cilantro, chopped green onions, vegan cornbread or vegan sour cream.