quick and cozy sweet potato black bean chili
30 minutes, vegan-friendly, hearty and filling...Your move, weeknights.
Ingredients
- 1 medium yellow onion, diced
- 2 medium sweet potatoes, chopped
- 2 tsp smoked paprika
- 1 1/2 tsp chipotle chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tbsp tomato paste
- 1 can fire-roasted diced tomatoes
- 2 cups vegetable broth
- 3 cans black beans, drained
- sour cream, shredded cheddar, avocado, green onions, and cilantro, to serve
Instructions
- Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat. Toss in the onion and potatoes and saute for 6-8 minutes until the onion softens. Stir in the smoked paprika, chipotle chili powder, cumin, and garlic powder for 30-60 seconds until fragrant, then swirl in the tomato paste.
- Dump in the diced tomatoes and broth and bring the liquid to a simmer. Cook 10 minutes or until the potatoes are fork-tender. Stir in the black beans until warmed through. Taste for salt and pepper and season as needed.
- Dish the chili into bowls and top with an assortment of fine shit. I love yogurt/sour cream, cheese, green onions, cilantro, and sliced avocado!
Notes
*Too spicy? You can switch out the chipotle chili powder for regular chili powder if your tastebuds are too alight!