Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 large sweet potato, peeled and diced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 (4-ounce) can mild green chiles, undrained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, red bell pepper, and green bell pepper. Cook for another 5-7 minutes, until vegetables are tender-crisp.
- Stir in black beans, diced sweet potato, crushed tomatoes, diced tomatoes, green chiles, and vegetable broth.
- Add chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
- Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally, until sweet potatoes are tender.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, simmer uncovered for the last 15-20 minutes.
- This chili freezes well. Store in an airtight container for up to 3 months.
- Adjust the amount of cayenne pepper to your preferred spice level.
- You can add other vegetables like corn or zucchini.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 12g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg