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Sweet Potato and Black Bean Chili

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings

Ingredients

  • 1 teaspoon olive oil
  • ½ medium yellow onion diced
  • 2 cups raw sweet potato peeled, cut into 1/2-inch chunks
  • 4 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cayenne pepper
  • ¾ teaspoon salt
  • 1½ cups vegetable or chicken broth
  • 1 can fire-roasted petite diced tomatoes (14.5 ounces)
  • 2 cans black beans (15.5 ounces)
  • 1 can pinto beans in mild chili sauce (15.5 ounces)
  • 2 tablespoons fresh lime juice
  • ¼ cup freshly chopped cilantro

Instructions

  • Grab a large pot or Dutch oven and place on burner. Set heat to medium and add oil to pot. Once pot is hot, add onion and sweet potato. Cook on medium heat until it begins to brown, about 8 minutes. Add minced garlic and cook for 30 seconds. Add chili powder, cumin, onion powder, garlic powder, and cayenne pepper. Cook for 1 minutes.
  • Add chicken broth and stir to loosen up burned bits from the bottom of the pot. Add tomatoes and pinto beans in chili sauce to pot. Drain black beans and add to the pot. Cover and bring mixture to a boil. Once boiling, remove lid and reduce temperature to medium-low so it's now simmering. Let simmer (uncovered) for 15 minutes until sweet potatoes are cooked through.
  • Once it's done, remove from heat and add lime juice and cilantro. Serve immediately.

Notes

Recipe adapted from Chelsea's Messy Apron