sweet potato chili

This recipe has been a favorite in our house the last month or so.  The best part is making leftover chili nachos later in the week to use up the leftovers!

Photo Feb 05, 17 01 53

Sweet Potato Chili

2 large sweet potatoes, peeled and chopped
1 red bell pepper, diced
1 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
2 tbsp chili powder
1 tsp cumin
1/2 tsp dried oregano
2 C water, vegetable broth, or chicken broth
1 can diced tomatoes in juice (14.5 oz.)
2 tbsp tomato paste
1 can black beans (15 oz.), rinsed and drained*
1 can kidney beans (15 oz.), rinsed and drained*
1/2 avocado, chopped (for garnish)

*You can use any kind of beans you want, I used all black beans because I do not love kidney beans

Heat the oil in a large saucepan over medium heat and add the onion and garlic. Cook, while stirring, until the onions become translucent, about 5 minutes.

Stir in the peppers and cook for about 10 more minutes. Stir in the chili powder, cumin, and oregano and cook for another 2 minutes.

Add the sweet potatoes, water/broth, diced tomatoes, tomato paste, black beans, and kidney beans and bring the mixture to a boil.

Lower to a simmer, cover, and cook it until the sweet potatoes are tender, about 25 minutes.

Garnish and serve!