Sweet Potato Chili

🛒 Ingredients

• Olive Oil 8 g · 68 kcal
• Onion, chopped 50 g · 20 kcal
• Garlic, minced 5 g · 7 kcal
• Red Bell Pepper, diced 38 g · 11 kcal
• Sweet Potato, diced 150 g · 130 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Tomato Paste 8 g · 6 kcal
• Canned Black Beans, drained 60 g · 85 kcal
• Canned Kidney Beans, drained 60 g · 83 kcal
• Vegetable Broth 240 g · 10 kcal
• Chili Powder 5 g · 15 kcal
• Ground Cumin 2 g · 6 kcal
• Smoked Paprika 1 g · 3 kcal
• Dried Oregano 0 g · 1 kcal
• Cayenne Pepper 0 g · 1 kcal
• Black Pepper 0 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper, sautéing until softened, about 5-7 minutes.
2. Stir in minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add diced sweet potatoes, canned diced tomatoes, tomato paste, black beans, kidney beans, and vegetable broth to the pot. Stir well to combine.
4. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until sweet potatoes are tender, stirring occasionally.
5. Season with salt and black pepper to taste. Serve hot, optionally garnished with fresh cilantro or a dollop of vegan sour cream.