Spicy Sweet Potato & Black Bean Chili

By RobinPD

This spicy vegetarian chili is hearty enough to satisfy the most ferocious of appetites. Filled with fiber-rich beans and sweet potatoes, it's a healthy and delicious vegan dinner option any night of the week!

Ingredients

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 red pepper, cored, seeded, & chopped
• 1 green pepper, cored, seeded, & chopped
• 2 jalapeno peppers-seeded & diced
• 2 medium sweet potatoes, diced
• 3 large cloves garlic, minced
• 2-3 Tbsp chili powder
• 1 tsp sea salt
• 2 tsp cumin
• 1 tsp fresh ground pepper
• 1/4-1/2 tsp red pepper flakes
• 2 tsp dried basil
• 1 bay leaf
• 14.5 oz diced tomatoes
• 28 oz vegetable broth
• 30 oz black beans, washed, rinsed, drained
• Juice of 1 lime
• Garnish: chopped fresh cilantro, chopped scallions

Preparation

Step 1

Heat oil in large pot over medium heat.
Add onion, stirring occasionally for 10-15 minutes or until soft and translucent.
Add bell peppers, jalapeno & sweet potatoes. Cook, stirring occasionally, for 5 minutes.
Stir in garlic and cook one minute.
Add chili powder, salt, cumin, pepper, red pepper flakes, basil and bay leaf. Stir & cook 1 minute.
Add tomatoes & broth. Simmer uncovered for 30 minutes.
Stir in beans & continue to cook for 10 minutes.
Remove bay leaf & stir in lime juice.
Garnish and serve.