Chunky Sweet Potato and Black Bean Chili

This chunky sweet potato and black bean chili is a hearty and flavorful dish that's perfect for a cold winter night. The sweet potatoes add a natural sweetness to the chili, while the black beans provide a hearty dose of protein. The chili is also packed with vegetables, making it a healthy and satisfying meal.

I first developed this recipe back in the early 2000s, when I was living in New York City. I was working long hours at a demanding job, and I often found myself coming home too exhausted to cook. But I still wanted to eat healthy, so I started experimenting with recipes that were easy to make and didn't require a lot of prep work.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 15 ounce can black beans, drained and rinsed
• 15 ounce can diced tomatoes (undrained)
• 15 ounce can tomato sauce
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Heat a large pot or Dutch oven over medium heat.
2. Add the onion and cook until softened about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the sweet potato, black beans, tomatoes, tomato sauce, vegetable broth, cumin, chili powder, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potato is tender.
6. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or avocado.
7. Enjoy!

Why It Works

• The combination of sweet potatoes and black beans creates a hearty and flavorful chili.
• The chili is also packed with vegetables, making it a healthy and satisfying meal.
• The recipe is easy to make and doesn't require a lot of prep work.