Sweet Potato Black Bean Chili

This light, vegan chili is a perfect throw-together, one-pot meal. It’s delicious served on its own, or over brown rice or quinoa for a heartier meal. Take the spice up a notch by doubling the cayenne and leaving the seeds in the jalapeno.

Ingredients

  • 2 medium-large sweet potatoes, peeled and diced
  • 1 large sweet onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeno pepper, seeded and minced
  • 2 cups cooked black beans
  • 1 cup frozen sweet corn
  • 1 (14 oz.) can fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 3 cloves garlic, minced
  • 1 tbsp. chili powder
  • 1/2 tsp. cayenne
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. sea salt
  • juice of one lime
  • cilantro, optional

Directions

  1. Combine all ingredients - except for lime and cilantro - in a medium pot. Bring to boil, then lower heat and simmer, covered, for 30 to 45 minutes, stirring occasionally to prevent any burning at the bottom.
  2. Squeeze lime juice - and top with cilantro, if you’d like - onto each serving.

Photo via Bari Studio