Ingredients of Vegetarian Chili with Sweet Potatoes
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes
2 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1 tablespoon fresh lime juice
Optional toppings: avocado slices, chopped cilantro, sour cream, shredded cheese
Instructions for making Vegetarian Chili with Sweet Potatoes
Prepare the Sweet Potatoes: In a large pot, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for 5-7 minutes until they start to soften, stirring occasionally.
Saute the Vegetables: Add the chopped onion, garlic, and bell peppers to the pot. Cook for another 5 minutes until the vegetables are softened and fragrant.
Add the Beans and Tomatoes: Stir in the black beans, kidney beans, and diced tomatoes, along with their juices. Pour in the vegetable broth and stir well to combine.
Season the Chili: Add the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and pepper. Stir to evenly distribute the spices throughout the chili.
Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30-40 minutes, or until the sweet potatoes are tender and the flavors have melded together.
Finish and Serve: Stir in the fresh lime juice before serving. Ladle the chili into bowls and garnish with your favorite toppings like avocado slices, chopped cilantro, sour cream, or shredded cheese.
Enjoy these delicious and nutritious Vegetarian Chili with Sweet Potatoes as a part of your next meal!
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