/gheeː peaː teaː/
Servings: 4 | 45 minutes | 279 kcal
This recipe was created in my kitchen on a rainy day when I was craving something warm and comforting. I wanted to make something vegan, healthy, and flavorful, so I decided to combine sweet potatoes and black beans to create a hearty and satisfying dish that would warm me up from the inside out.
The first time I made this chili, I served it with some vegan sour cream and tortilla chips on the side, and it was a hit with my family and friends. It' now one of my go-to recipes for potlucks and gatherings, and it' always a crowd-pleaser!
Ingredients
- 2 tbsp olive oil
- 1 large sweet potato, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lime juiced
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss sweet potato cubes with 1 tbsp olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt and black pepper. Spread on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender and golden brown.
- In a large pot, heat remaining olive oil over medium heat. Add black beans, diced tomatoes, and vegetable broth. Stir well and bring to a simmer.
- Add the roasted sweet potatoes to the pot and stir well. Let simmer for 10-15 minutes or until heated through.
- Remove from heat and stir in lime juice and cilantro. Serve hot.