Healthy vegetarian sweet potato black bean chili. Studded with sweet potatoes, perfectly seasoned chili beans, fire-roasted tomatoes, and a blend of spices, this chili makes for a flavorful one-pot recipe. Perfect for a weeknight!
1 tablespoon avocado oil
½ medium yellow onion, chopped
1 poblano pepper (or green bell pepper), diced
3 garlic cloves, minced
2 cups (about 1 large) sweet potatoes, peeled and diced
1 tablespoon chili powder
1 teaspoons ground cumin
¼ teaspoon cayenne pepper
½ teaspoon freshly cracked pepper
¼ teaspoon fine sea salt
2 15-ounce cans BUSH’S® Black Beans in Mild Chili Sauce
1 28-ounce can fire-roasted crushed tomatoes
1–2 cups low-sodium vegetable broth
Heat the avocado oil in a large pot over medium high heat. Add the onions and diced pepper to the pot. Sauté until tender; around 8-10 minutes. Add diced sweet potatoes, garlic, chili powder, cumin and cayenne to the pot, and stir. Once the garlic is fragrant, about 30 seconds, season with salt and pepper.
Add the diced tomatoes and one cup vegetable broth to the pot and stir, scraping the bottom of the pot to get any golden-brown bits. Add the undrained beans and stir to combine. Bring the chili to a boil.
Once boiling, lower the heat to a simmer and place a lid on top of the pot. Let the chili simmer for 20 minutes or longer, if desired. The flavor concentrates the longer it cooks. Taste the chili and adjust seasoning or salt if necessary. Add an additional cup of broth to thin the chili if desired.
To store and reheat: Store leftover chili in an airtight container in the fridge for up to a week. To reheat, place the chili in a pot over medium heat on the stove top. Add additional broth to thin chili to desired consistency. Bring to a low boil and simmer until warmed through.