Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium sweet potato, peeled and diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 ½ cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 cup frozen or fresh corn kernels
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
- Add garlic and red bell pepper, and cook for another 2 minutes, until fragrant.
- Stir in the sweet potato, black beans, diced tomatoes, tomato sauce, and vegetable broth.
- Add chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir to combine.
- Bring the mixture to a simmer. Lower the heat, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
- Stir in the corn and cook for an additional 5 minutes.
- Finish with lime juice and adjust seasoning if needed. Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: chili
