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, drained and rinsed black beans, 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!