Name: Smoky Sweet Potato Vegetarian Chilli Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 large sweet potato, peeled and cut into 1/2-inch cubes; 1 tablespoon chili powder; 1 teaspoon smoked paprika; 1 can (15 ounces) black beans, drained and rinsed; 1 can (15 ounces) kidney beans, drained and rinsed; 1 can (14.5 ounces) diced tomatoes; 2 cups vegetable broth; Salt and black pepper to taste

This hearty smoky sweet potato vegetarian chilli cooks in just 30 minutes for a comforting, healthy weeknight dinner. Packed with black beans, tender sweet potatoes, and rich chipotle heat, it is perfect for easy meal prep. Serve it hot with your favorite toppings like fresh avocado or tortilla chips.

Instructions

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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for about 4 to 5 minutes until the onion is soft and translucent.

Stir in the cubed sweet potatoes, chili powder, and smoked paprika. Cook for 2 minutes, stirring constantly, until the spices are highly fragrant and coat the sweet potatoes.

Add the black beans, kidney beans, diced tomatoes with their juices, and vegetable broth to the pot. Stir well to combine all the ingredients and scrape up any browned bits from the bottom of the pot.

Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes. The chilli is ready when the sweet potatoes are fork-tender and the liquid has thickened slightly.

Season the chilli with salt and black pepper to taste, then ladle it into warm bowls. Top with fresh cilantro, sliced jalapeños, or avocado slices before serving.