This sweet potato black bean chili is packed with hearty texture and flavor! Tender chunks of sweet potatoes, perfectly seasoned beans, fire-roasted tomatoes, and a killer seasoning mix come together for an incredible vegetarian chili. Top your chili with some fresh cilantro, creamy avocado, and a handful of freshly grated cheese.
ONION AND SWEET POTATO: In a large pot over medium high heat add in olive oil. Once shimmering, add in the onion. Saute for 2-3 minutes or until almost translucent. Add in the 1/2 inch sweet potato chunks. Stir until quite tender, around 9-10 minutes. Add in the garlic and jalapeno. Stir for 1 minute. Stir in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper. Stir for 1 minute or until fragrant.
BEANS AND TOMATOES: Add the undrained chili beans, black beans (if you can't find the chili beans, use regular black beans and be sure to drain and rinse before adding), and undrained petite diced tomatoes. Add in the vegetable stock.
COOK: Stir everything to combine and bring to a boil. Once it is boiling, reduce the heat to medium low and cover the pot. Allow to simmer for 8-15 minutes or until a good amount of the liquid is absorbed and the sweet potatoes are tender. This time will vary depending on the heat of your stove-top. For best results, check it every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.
SEASON: Remove from the heat. Season to taste with any additional salt/pepper as needed. Add lime juice and cilantro.
ENJOY: Top individual bowls with favorite toppings. We top ours with a good handful of freshly grated sharp cheddar cheese, another squeeze of lime, a good spoonful of sour cream, fresh chopped avocado, and some more chopped cilantro. Don't forget the toppings; they add a lot!