Sweet Potato Black Bean Chili

Recipe by Simple Veganista

Servings: 4-6
Total Time: 45 minutes

INGREDIENTS

• 1 tbsp. olive oil (or 1/4 cup water)

• 1 medium onion, diced

• 2-3 garlic cloves, minced

• 1 1/2 tbsp. chili powder

• 1 tbsp. cumin

• 1 tsp. dried oregano

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. sea salt

• 1 large sweet potato, diced (with or without skin)

• 2 cans (15 oz each) black beans, drained and rinsed

• 1 can (15 oz) fire-roasted diced tomatoes (or 1 1/2 cups diced fresh tomatoes)

• 1 can (6 oz) tomato paste

• 1 can (4 oz) diced green chilies

• 2 cups water or vegetable broth

• To Serve (optional): diced avocado, cilantro, tortilla strips, diced onion and/or jalapeño, sour cream

INSTRUCTIONS

1. In a large pot or dutch oven, heat olive oil over medium heat. Add onions, cook until soft and edges browned, about 5-6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic powder, and onion powder, and cook 1 minute more or until fragrant.

2. Add the beans, diced tomatoes, tomato paste, sweet potato, green chilies, and vegetable broth, and stir until combined. Bring to a boil, reduce heat to low, cover slightly askew and cook for 30-40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.

3. Serve with optional garnishes.