Roasted Sweet Potato and Black Bean Chili

A warm and comforting vegetarian chili originating from the American South, featuring roasted sweet potatoes and black beans in a rich and smoky tomato broth.

🛒 Ingredients

• 2 medium sweet potatoes
• 1 can black beans
• 1 large onion
• 3 cloves garlic
• 1 large red bell pepper
• 2 cups diced tomatoes
• 4 cups vegetable broth
• 2 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 bunch fresh cilantro

👨‍🍳 Instructions

1. 1

   Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork several times and roast them in the oven for 45-50 minutes, or until tender.

2. 2

   While the sweet potatoes are roasting, heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.

3. 3

   Add the garlic, red bell pepper, and cumin to the pot and cook for an additional 2-3 minutes.

4. 4

   Add the black beans, diced tomatoes, vegetable broth, chili powder, salt, and black pepper to the pot. Stir to combine.

5. 5

   When the sweet potatoes are done roasting, let them cool slightly before scooping out the flesh and adding it to the pot.

6. 6

   Bring the chili to a simmer and let cook for 20-25 minutes, or until the flavors have melded together and the chili has thickened slightly.

7. 7

   Taste and adjust the seasoning as needed.

8. 8

   Serve the chili hot, garnished with fresh cilantro and your choice of toppings.

💡 Pro Tips

To make this recipe perfect, be sure to roast the sweet potatoes until they're tender and easily pierced with a fork. Common mistakes to avoid include overcooking the chili, which can make it too thick and dry. Storage instructions: let the chili cool completely before refrigerating or freezing. Reheat the chili over low heat, whisking occasionally, until warmed through.

📊 Nutrition per Serving