A hearty chili blending sweet potatoes, black beans, and spices for warm, comforting flavors.
# 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 tbsp olive oil
10 - 2 tsp ground cumin
11 - 1½ tsp smoked paprika
12 - 1 tsp chili powder
13 - ½ tsp ground cinnamon
14 - 1 tsp dried oregano
15 - ¾ tsp salt, or to taste
16 - ¼ tsp black pepper
→ Garnishes (optional)
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sliced avocado
20 - Sour cream or vegan alternative
# Method:
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 (if using), and diced red bell pepper. Sauté for 2 to 3 minutes until fragrant.
03 - Add diced sweet potatoes and cook for 3 to 4 minutes, stirring occasionally.
04 - Sprinkle ground cumin, smoked paprika, chili powder, ground cinnamon, dried oregano, salt, and black pepper over vegetables. Stir thoroughly to coat evenly.
05 - Pour in diced tomatoes with juices, black beans, and vegetable broth. Stir well and bring mixture to a simmer.
06 - Reduce heat to low, cover pot, and simmer for 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender and flavors are blended.
07 - Taste chili and adjust salt or spices as needed before serving.
08 - Ladle chili into bowls and garnish with chopped cilantro, lime wedges, sliced avocado, and sour cream or vegan substitute if desired.
