Chunky Sweet Potato and Black Bean Chili with Corn

This chunky sweet potato and black bean chili with corn is a hearty and flavorful dish that's perfect for a cold night. The sweet potatoes add a touch of sweetness to the chili, while the black beans and corn provide a boost of protein and fiber. This chili is also a great way to use up leftover sweet potatoes.

I first came up with this recipe when I was looking for a way to use up some leftover sweet potatoes. I had already made a batch of chili, but I wanted something a little different. I decided to add some sweet potatoes to the chili, and the result was amazing! The sweet potatoes added a touch of sweetness to the chili, and they also made it thicker and more filling. I've been making this chili ever since, and it's always a hit with my family and friends.

Prep time: 20 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 large sweet potatoes, peeled and cubed
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, red bell pepper, and green bell pepper and cook until softened, about 5 minutes more.
4. Add the sweet potatoes and black beans and cook for 5 minutes.
5. Add the corn and cook for 5 minutes more.
6. Season with salt and pepper to taste.

Why It Works

• The sweet potatoes add a touch of sweetness to the chili, which balances out the heat from the chili peppers.
• The black beans and corn add a boost of protein and fiber to the chili, making it a more filling and satisfying meal.
• This chili is a great way to use up leftover sweet potatoes, making it a budget-friendly and sustainable dish.