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Sweet Potato Black Bean Chili

Oil

Sweet Potatoes

Vegetable Broth

Onions

Corn

Red Peppers

Black Beans

Garlic

Fire-Roasted Tomatoes

Chili Powder Cayenne Pepper Cumin & Oregano Onion Powder Garlic Powder Salt & Pepper

Warm the olive oil in a large pot or dutch oven over medium heat. Sauté the onions until they are soft, about 4-5 minutes.

Stir in the garlic, chili powder, cumin, cayenne pepper, garlic powder, onion powder, oregano, salt and pepper. Sauté for 1-2 minutes until fragrant.

Sauté the red peppers. Give them a few minutes to cook.

Add the sweet potatoes, black beans, corn, crushed tomatoes and vegetable broth. Bring the chili to a boil and reduce heat. Simmer for 25-30 minutes.

The chili is ready when it has thickened and the sweet potatoes are tender. Divide the chili into bowls and top with diced avocados and cilantro.

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Sweet Potato Black Bean Chili