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Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.

Add minced garlic and cook for another 1 minute until fragrant.

Stir in the diced sweet potato, black beans, undrained diced tomatoes, and vegetable broth. Add chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine.

Bring the chili to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender, stirring occasionally.

Taste and adjust seasonings as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, sour cream, diced avocado, and a lime wedge, if desired.


Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.

Add minced garlic and cook for another 1 minute until fragrant.

Stir in the diced sweet potato, black beans, undrained diced tomatoes, and vegetable broth. Add chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine.

Bring the chili to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender, stirring occasionally.

Taste and adjust seasonings as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, sour cream, diced avocado, and a lime wedge, if desired.
