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Smoky Sweet Potato and Black Bean Chili

Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 250 kcal
Author Delish D'Lites

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion chopped
  • 1 large bell pepper chopped
  • 1 medium sweet potato peeled and chopped into 1/4-inch pieces
  • 3 cloves fresh garlic minced
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 tsp kosher salt or to taste
  • 1-2 teaspoons chipotle hot sauce
  • 14 1/2 oz canned diced tomatoes with juice
  • 1 cup low sodium vegetable broth
  • 15 oz canned black beans rinsed and drained
  • 1/2 cup avocado diced
  • 4 tablespoons plain Greek yogurt or reduced-fat sour cream
  • 2 scallions chopped
  • 1/2 lime cut into wedges

Instructions

  1. In a large heavy pot or Dutch oven, heat the olive oil over medium heat.
  2. When the oil shimmers, add the onion and bell pepper.
  3. Cook, stirring occasionally, until softened, about 3 to 5 minutes.
  4. Stir in the sweet potato, garlic, chili powder, cumin, coriander, oregano and salt and cook for 1 minute.
  5. Add the tomatoes and their juice, broth and hot sauce.
  6. Bring the mixture to a boil. Reduce the heat, cover, and simmer for 20 minutes.
  7. Stir in the beans and simmer until potatoes are fully cooked, another 8 to 10 minutes.
  8. Serve topped with avocado, sour cream, scallions and lime wedges.

Recipe Notes

If Greek yogurt alone is too tangy for you, make a 50/50 mix of Greek yogurt and sour cream.