Smoky Two-Bean Sweet Potato Chili

Ingredients

• 350 g canned black beans, drained and rinsed
• 150 g canned kidney beans, drained and rinsed
• 180 g sweet potato, peeled and diced small
• 200 g canned diced tomatoes
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 200 ml vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp fine salt

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute. Add the onion and bell pepper and cook, stirring now and then, until the onion is soft and translucent, about 5 minutes.
2. Add the garlic, chili powder, cumin, and smoked paprika and stir for 30 seconds until the spices smell toasty and fragrant — this blooms them and deepens the flavor.
3. Add the diced sweet potato, both beans, diced tomatoes, vegetable broth, and salt. Stir well and bring to a gentle boil, then lower the heat to a simmer.
4. Cover and simmer, stirring occasionally, until the sweet potato is fork-tender and the chili has thickened, about 20 minutes. If it looks dry before the potato is done, add a splash more broth. Taste, adjust salt, and serve hot.

Nutrition (per serving)

Calories

548

Protein

25 g

Fat

8 g

Carbs

92 g