Sweet Potato and Black Bean Chili
You'll never miss the meat in this hearty and satisfying vegetarian chili prepared with nutritious ingredients.
Servings 6
Ingredients
- 2 tablespoons olive oil
- 5 cups peeled and cubed sweet potatoes cubed into approximately ½ inch cubes
- 1 cup chopped yellow onion
- 1 cup sliced celery
- 1 tablespoon minced fresh garlic
- 3 cups vegetable broth
- 1 (28 ounce) can diced tomatoes undrained
- 2 (15 ounce) cans black beans rinsed and drained
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- pinch cayenne pepper
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro optional
Instructions
- Heat olive oil over medium high heat in a 6-quart Dutch oven or large soup pot. Add sweet potato cubes, onion, and celery. Cook for about 5 minutes or until onion and celery are softened (stirring often).
- Add garlic and cook until fragrant while stirring (about 30 seconds).
- Pour in vegetable broth, tomatoes with juices, and black beans. Stir to combine.
- Add chili powder, cumin, oregano, cayenne pepper, salt, and black pepper. Stir well to combine. Bring to a boil, then reduce heat as necessary to maintain a simmer.
- Simmer for 20 to 25 minutes (uncovered) or until sweet potatoes are tender.
- Garnish with chopped fresh cilantro when serving, if desired.
Notes
- Storage: Once cooled, store in an airtight container in the refrigerator for up to 3 to 4 days.
- To freeze: Store cooled soup in a freezer-safe airtight container or ladle into freezer zip-top bags, remove excess air, and seal. Lay bags flat in the freezer. Freeze for up to 3 months. Defrost overnight in the fridge.
- This recipe yields approximately 11 cups.