Sweet Potato and Black Bean Chili

Yum!  This chili is on point.  It's a bit spicy, but not in an overpowering way and it's so hearty you won't even miss the meat.  You get lots of vitamins by using sweet potatoes and it's full of vegetables and beans for protein.  Serve with a side of cornbread and scoop some sour cream (or Greek yogurt) on top.  Of course, if you're vegan, skip the sour cream and enjoy!

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

Ingredients:
1 Tbsp. olive oil
1 pound sweet potatoes, peeled and diced
1 yellow onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
¼ tsp. cayenne, adjust to taste
2 10 ounce cans  diced tomatoes with chiles, undrained
1 15 ounce can black beans, drained
2 cups vegetable broth
Optional toppings: sour cream (Greek yogurt), shredded cheese

Preparation:
In a large Dutch oven, heat oil over medium-high heat.
Add sweet potato, onion, garlic and bell pepper and saute until onion softens, about 5 to 7 minutes.
Stir in chili powder, cumin, oregano and cayenne, and saute for 1 minute.
Add diced tomatoes, black beans, and broth and stir until combined.
Bring to a boil and then simmer for 30 minutes, or until sweet potatoes are tender.
Serve with any toppings you wish.
Enjoy!

Recipe adapted from Alida's Kitchen