Sweet Potato Chili

Sweet Potato Chili

from lastingredient.com
35 min
4 servings

This easy sweet potato chili has black beans, corn and red bell peppers. It's seasoned with chili powder, cayenne pepper, cumin and more dried spices.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, (roughly chopped)
  • 2 garlic cloves, (minced)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper, (diced)
  • 1 pound sweet potatoes, (peeled and diced (about 2 medium or 3 small sweet potatoes))
  • 1 15-ounce can black beans, (rinsed and drained)
  • 1 15-ounce can corn, (rinsed and drained)
  • 1 28-ounce can fire-roasted tomatoes
  • 4 cups low-sodium vegetable broth
  • Optional Toppings: (sliced jalapeños, tortilla chips, shredded cheddar cheese, cilantro, chopped red onions, avocados, lime wedges)

Directions

  1. 1

    Heat the oil in a large pot or dutch oven over medium heat.

  2. 2

    Sauté the onions until they start to soften and turn translucent, about 4-5 minutes.

  3. 3

    Stir in the garlic, chili powder, cumin, cayenne pepper, garlic powder, onion powder, oregano, salt and pepper. Continue cooking for 1-2 minutes until the onions become fragrant.

  4. 4

    Add the bell peppers and sauté for a few minutes.

  5. 5

    Stir in the sweet potatoes, beans, corn, tomatoes and vegetable broth. Bring the chili to a boil. Reduce heat and simmer for 25-30 minutes until the sweet potatoes becomes tender and the chili thickens.

  6. 6

    Divide the chili into bowls and garnish with desired toppings.