This healthy Sweet Potato Black Bean Chili is full of flavor, easy to make, and always a hit.
Author:Healthy Happy Mama
Prep Time:7 minutes
Cook Time:37 minutes
Total Time:44 minutes
Yield:serves 4 - 61x
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!