55 minServes 6dinnerveganvegetarianone potmake ahead

Sweet Potato and Black Bean Chili

Name: Sweet Potato and Black Bean Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 1 red bell pepper, chopped; 2 sweet potatoes (about 1 1/2 lb), peeled and cut into 1/2 inch pieces; 3 cloves garlic, minced; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 1 can (28 oz) diced tomatoes; 2 cans (15 oz each) black beans, drained and rinsed; 2 cups vegetable stock; 1 tbsp lime juice; Avocado, cilantro, and tortilla chips, to serve

Recipe by gingham

A thick, smoky chili with soft sweet potatoes and plenty of beans. No meat, and nobody misses it.

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Ingredients

2 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
2 sweet potatoes (about 1 1/2 lb), peeled and cut into 1/2 inch pieces
3 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt
1 can (28 oz) diced tomatoes
2 cans (15 oz each) black beans, drained and rinsed
2 cups vegetable stock
1 tbsp lime juice
Avocado, cilantro, and tortilla chips, to serve

Method

Heat the oil in a large pot over medium heat. Cook the onion and bell pepper until soft, about 6 minutes.
Add the sweet potatoes, garlic, chili powder, cumin, paprika, and salt and stir for 2 minutes.
Add the tomatoes, beans, and stock and bring to a boil. Simmer, partly covered and stirring now and then, until the sweet potatoes are tender and the chili has thickened, 25 to 30 minutes.
Stir in the lime juice, taste for salt, and serve with the toppings.

Notes from the source

It keeps for 4 days in the fridge and freezes for 3 months.