Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 sweet potato, peeled and diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt to taste
- Black pepper to taste
- Fresh cilantro, chopped, for garnish
- Avocado, diced, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic, red bell pepper, and yellow bell pepper. Cook for another 5-7 minutes, until vegetables are tender-crisp.
- Add diced sweet potato, black beans, diced tomatoes, tomato sauce, and vegetable broth to the pot.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally, until sweet potatoes are tender and flavors have melded.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh cilantro and diced avocado.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can prepare this chili ahead of time; it often tastes even better the next day.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 10g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg