Sweet Potato and Black Bean Chili

Delight in the heartiness of Sweet Potato and Black Bean Chili! In just 45 minutes, craft a comforting dish that warms the soul and satisfies the palate. Sauté red onion and jalapeno until golden, then infuse with garlic and chili powder for depth. Stir in diced tomatoes, sweet potatoes, black beans, and veggie broth, allowing flavors to meld into a harmonious blend. As the chili simmers, your kitchen fills with inviting aromas. Serve piping hot, adorned with a sprinkle of shredded mozzarella and raw diced red onion for added zest. It’s a bowlful of comfort, perfect for cozy nights in or sharing with loved ones.

Prep Time: 15 min
Cook Time: 30 min

Ingredients:

  • 1 red onion, small dice (reserve some for topping)
  • ½ jalapeno, deseeded and minced
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 can diced tomatoes
  • 1 large sweet potato, peeled and diced small
  • 1 can black beans, drained and rinsed
  • 3 cup veggie broth
  • 1 cup shredded mozzarella cheese

Directions:

In a large pot, heat a little olive oil over medium-high heat. Add in the diced onion and jalapeno and season with salt and pepper. Cook for about 5 minutes or until veggies start to brown. Add in garlic and chili powder and cook for 30 more seconds. Add in diced tomatoes, sweet potatoes, black beans and veggie broth. Bring to a boil and then lower the heat to a simmer. Simmer for about 30 minutes or until sweet potatoes are soft and chili has thickened. Serve and top with shredded mozzarella cheese and raw diced red onion.

Other Ways To Prepare This Meal:

Plant-based: Leave out the mozzarella cheese or use vegan cheese shreds.

Gluten-free: Check your veggie stock for gluten containing ingredients.

Kid-friendly: Leave out the jalapeno or use less.