Sweet Potato Chili

This Sweet Potato Chili is basic in ingredients but sophisticated in flavor – it has a sweet smoky flavor & packed with a healthy dose of protein and fiber!

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 2 large sweet potatoes peeled and chopped into ½ inch pieces
• 1 green bell pepper seeded and diced
• 4 garlic cloves minced
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups low-sodium vegetable broth
• 2 15 oz canned black beans rinsed and drained
• 1 28 oz can fire roasted diced tomatoes with its juices
• 1 4.5 oz can chopped green chilis with its juices
• Diced avocados for serving
• Fresh cilantro for serving

Directions

1. In a large heavy bottom pot over medium-high heat, heat the olive oil. Add the onions, sweet potatoes, bell pepper and garlic. Stir to combine, and cook until the onions are translucent and the vegetables soften, about 5-7 minutes.
2. Add the chili powder, smoked paprika, cumin, oregano, salt and pepper, and stir to coat the vegetables.
3. Pour the vegetable broth, black beans, diced tomatoes with their juices and chopped green chilis with their juices. Stir to combine and bring mixture to a boil.
4. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30-35 more minutes, stirring a couple times until the vegetables continue to soften and the mixture thickens.
5. Ladle into bowls and serve with diced avocados and fresh cilantro, if desired.