1 tablespoon oil
1 onion, diced
1 large sweet potato, washed and cut into small cubes
1 red bell pepper, cut into small pieces
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
1 can of petite diced tomatoes in juice
1 can full of water
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
salt and pepper, to taste
Directions
In a large pot with lid, heat oil over a medium high heat.
Add onion and a sprinkle of salt and cook, stirring, for about 5 minutes until translucent.
Add in sweet potato and stir to coat in oil, cover and cook with onions for another 5 minutes, stirring occasionally and adding a little water to the pot if anything is sticking.
Add red bell pepper and spices, stir and cook for 1 minute. Add the can of tomatoes with juice, fill the can up with water and pour that in as well. Add the rinsed black beans and kidney beans and stir everything to combine. Cover and lower the heat to medium-low.
Cook at a simmer for about 30 minutes, stirring occasionally, until the potatoes are tender but not mushy. If it’s looking a bit watery, cook uncovered for about 5 minutes or until the chili has reduced and thickened.
Optional: top with avocado or full-on guacamole, salsa or hot sauce.
Adapted From
http://voraciousvander.com/2014/07/01/black-bean-sweet-potato-chili-vegan-with-slow-cooker-option/
Nutrition
makes 4 servings
300 cal | 4.1g fat | 49g carbs | 14.1g protein