Sweet Potato Black Bean Chili


Sweet Potatoes

Vegetable Broth



Red Peppers

Black Beans


Fire-Roasted Tomatoes

Chili Powder Cayenne Pepper Cumin & Oregano Onion Powder Garlic Powder Salt & Pepper

Warm the olive oil in a large pot or dutch oven over medium heat. Sauté the onions until they are soft, about 4-5 minutes.

Stir in the garlic, chili powder, cumin, cayenne pepper, garlic powder, onion powder, oregano, salt and pepper. Sauté for 1-2 minutes until fragrant.

Sauté the red peppers. Give them a few minutes to cook.

Add the sweet potatoes, black beans, corn, crushed tomatoes and vegetable broth. Bring the chili to a boil and reduce heat. Simmer for 25-30 minutes.

The chili is ready when it has thickened and the sweet potatoes are tender. Divide the chili into bowls and top with diced avocados and cilantro.

Sweet Potato Black Bean Chili