Sweet Potato Black Bean Chili

Ingredients

• 2 tbsp olive oil
• 10 ounces yellow onion – diced
• 6 ounces red bell pepper – diced
• 4 cloves garlic – minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1.5 pounds sweet potatoes – peeled, cut into 0.75-inch cubes
• 28 ounces canned diced tomatoes – with juices
• 2 cups vegetable broth
• 30 ounces canned black beans – drained and rinsed
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp fresh lime juice
• fresh cilantro – chopped (for serving)
• lime wedges – for serving

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced yellow onion and red bell pepper; cook, stirring occasionally, until softened and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the tomato paste and cook, stirring, until it darkens and sticks slightly to the pot, 2 minutes.
5. Sprinkle in the chili powder, ground cumin, smoked paprika, and dried oregano; cook 1 minute to bloom the spices.
6. Add the sweet potatoes, canned diced tomatoes with juices, vegetable broth, and canned black beans; stir to combine and bring to a boil.
7. Reduce to a gentle simmer, cover partially, and cook, stirring occasionally, until the sweet potatoes are tender and the chili is thickened, 20–25 minutes; add a splash of water if it gets too thick.
8. Season with the kosher salt and black pepper, then stir in the fresh lime juice. Let rest off heat 5 minutes.
9. Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges.