Ingredients
Scale
- 1 onion, chopped
- 2 sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
- 1 large can diced tomatoes
- 1 bell pepper, chopped (optional)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
- 1 cup vegetable broth
- Oil for cooking
Instructions
- Heat oil in a large pot over medium heat.
- Add chopped onion and diced sweet potatoes, and cook until softened, about 5 minutes.
- Stir in black beans, diced tomatoes, and bell pepper.
- Add chili powder, cumin, garlic, smoked paprika, salt, and pepper.
- Pour in vegetable broth and bring to a simmer.
- Cover and let simmer for about 25 minutes, stirring occasionally.
- If the chili gets too thick, add water to reach desired consistency.
- Serve hot with desired toppings.
Notes
Chili tastes even better the next day. Suitable for storage in the fridge for 4-5 days or in the freezer for a few months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg