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!
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!