A hearty and satisfying sweet potato chili on the table in 45 minutes!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 10cups
Ingredients
2tablespoonsolive oil
2sweet potatoespeeled and cubed into approximately ½ inch cubes (about 5 cups cubed)
1cupchopped yellow onion
1cupsliced celery
1tablespoonminced fresh garlic
1tablespoonchili powder
½teaspoonground cumin
1teaspoondried oregano
Pinchcayenne pepper
½teaspoonkosher salt
½teaspoonfreshly cracked black pepper
3cupsvegetable broth
128 ouncecan diced tomatoes in juice
215 ouncecans black beans drained and rinsed
2tablespoonschopped fresh cilantrooptional
Instructions
Heat olive oil over medium high heat in a dutch oven or soup pot. Add sweet potato cubes, onion and celery. Cook for about 5 minutes, or until onion and celery are soft (stirring often).
Add garlic, chili powder, cumin, oregano, cayenne pepper and salt. Stir well to combine.
Add vegetable broth, tomatoes with juices and black beans. Bring to a boil. Reduce heat to maintain a gentle simmer and cover.
Simmer for 20 to 25 minutes, or until sweet potatoes are tender.