sweet potato black Bean chili

Main Courses


1–2 tablespoons olive oil
1 medium onion, diced small
2 celery stalks, sliced
2 garlic cloves, minced
1 large sweet potato, peeled and diced
2 tablespoons mild chili powder
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste
28 ounces diced tomatoes, with their juices
Two 15-ounce cans black beans, drained and rinsed
1/2 cup vegetable broth
1/2 cup chopped fresh cilantro to top

Heat the olive oil in a large pot over medium heat. Sauté the diced onion for about 4 minutes, until it begins to soften, then add in the garlic and sweet potato and cook around 2 to 3 more minutes. Add the chili powder, cumin, smoked paprika, salt, pepper, and cayenne. Stir everything together well. Pour in the diced tomatoes along with their juices, drained and rinsed black beans, and the vegetable broth. Stir to combine. Simmer uncovered for 20–25 minutes until sweet potato is tender. Garnish with chopped cilantro and serve.