Sweet Potato Chili
A thick, spiced chili built on roasted sweet potato, beans, and tomato base. Simmered until flavors meld and served warm with customizable toppings.
Ingredients
Method
Cut sweet potato into 1/2-inch cubes. Dice onion and mince garlic.
Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, about 3 minutes.
Add garlic and cook for 30 seconds until fragrant.
Stir in chili powder and cumin, cooking for 1 minute to bloom the spices.
Add sweet potato cubes, canned tomatoes with their juice, beans, and vegetable broth. Stir well and bring to a boil.
Reduce heat to low and simmer uncovered for 25–30 minutes, until sweet potato is tender and flavors have melded.
Season with salt and black pepper to taste. Stir in lime juice if desired.
Ladle into bowls and top with cilantro or parsley. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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