The Top 3 Reasons you Need to Make This Chili As Soon As Possible:
1.) It’s National Chili Month. Celebrate!
2.) The colors! Could there be a more perfect Halloween meal?
3.) It’s a perfect veggie-centric (vegan!) way to switch up your chili routine. Variety is good!
I could go on, but I thought a top 10 list might be a little obnoxious. Really, though, this sweet potato and black bean chili is pretty amazing. The flavors are bold and assertive. Nobody will go around calling this healthy chili bland.
I used ancho chili powder, which is made from the pablano chili pepper. Pablano peppers can range from mild to medium-hot, but the ancho chili powder gives this dish some heat. If you don’t want the spice, use regular chili powder. If you want the heat, but don’t have ancho chili powder, use regular chili powder and add a little cayenne pepper instead.
I’m in love with this sweet potato and black bean chili because of its bold flavor, but I can’t ignore that it’s also a super easy recipe. The hardest thing you have to do is chop an onion and some sweet potatoes. You can handle that, right? I think you’re going to love this chili, so I hope you give it a try!
1 tablespoon extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
2 medium-large sweet potatoes, peeled and cubed
1 1/2 tablespoons ancho chili powder
2 teaspoons ground cumin powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1 (15 ounce) can diced fire-roasted tomatoes
3-4 cups chicken or vegetable stock
2 tablespoons tomato paste
2 (15 ounce) cans black beans, drained and rinsed
Heat the olive oil over medium heat. Add the onion and cook until softened and lightly browned, about 5-7 minutes. Add the garlic and cook one more minutes. Next, add the sweet potato, chili powder, cumin, salt, pepper, smoked paprika, and cinnamon. Stir until the sweet potatoes are coated with the spices. Next, add the diced fire-roasted tomatoes, 3 cups of the stock, and the tomato paste. Bring it to a boil, and then reduce the heat and allow the mixture to simmer until the potatoes are soft, about 30 minutes. Stir in the black beans and cook until they are warmed, a few minutes more. If the chili is too thick for your preference, add another cup of stock. Serve with fresh cilantro and lime wedges. <—–Although optional, I highly recommend using the cilantro and lime! The cilantro and lime juice compliments and balances the flavors nicely. Enjoy!