Delicious Sweet Potato Chili
A hearty, plant-based chili featuring roasted sweet potatoes, black beans, and warming spices simmered in a rich tomato broth—perfect for cozy dinners and healthy comfort food.
Equipment
- Large Pot
- Baking Sheet
Ingrédients
- 2 large sweet potatoes peeled and cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder adjust to taste
- 1 can (15 oz) diced tomatoes undrained
- 4 cups vegetable broth
- 1 can (15 oz) black beans drained and rinsed
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Peel and cube sweet potatoes, then toss with olive oil on a baking sheet.
- Roast sweet potatoes for about 25 minutes, stirring halfway, until tender and slightly caramelized.
- Meanwhile, heat olive oil in a large pot. Sauté onion for 5 minutes until translucent.
- Add garlic, smoked paprika, cumin, and chili powder. Cook for 30 seconds until fragrant.
- Stir in diced tomatoes and vegetable broth. Bring to a gentle simmer for 5 minutes.
- Add roasted sweet potatoes and black beans. Stir gently to combine.
- Season with salt and pepper. Cover and simmer for 10 minutes to meld flavors.
- Taste and adjust seasoning. Serve hot with optional toppings like cilantro, avocado, or lime wedges.
Notes
For a creamier texture, blend half the soup before serving. Leftovers reheat well and can be frozen for up to 3 months.