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Black Bean and Sweet Potato Chile

• Prep time: 10 minutes
• Cook time: 25 minutes
• Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced

• 1 small onion, diced

• 2 small sweet potatoes, peeled and chopped

• 2 medium carrots, sliced

• 1/2 red bell pepper, chopped, optional

• 1 (15-ounce) can black beans

• 1 (15-ounce) can diced tomatoes, or tomato sauce

• 1/2 cup water, or vegetable broth

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon cayenne, or to taste

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Fresh cilantro, for garnish

Instructions

Gather the ingredients.

• Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the garlic and onions and sauté for 1 to 2 minutes.

• Add the chopped sweet potatoes, sliced carrots, and chopped bell pepper (if using) to the pan and cook until the onions are soft, 5 to 6 minutes.

• Reduce the heat to medium-low and add all of the remaining ingredients, stirring to combine well.

• Allow the chili to simmer, partially covered and stirring occasionally over medium-low heat, for 20 to 25 minutes, until the flavors have mingled and the sweet potatoes, carrots, and bell peppers are soft.

• Serve in a bowl with desired chili toppings.