Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 large sweet potatoes, peeled and cut into ½-inch cubes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp lime juice

Instructions:

  1. Heat olive oil in your Dutch oven over medium high heat. Add the cubed sweet potatoes and sear without stirring for 3-4 minutes until the bottoms are golden brown.
  2. Toss in the diced onion and bell pepper. Sauté for another 5 minutes until the vegetables soften and smell fragrant.
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Cook for 60 seconds until the spices smell toasted and aromatic.
  4. Pour in the crushed tomatoes, fire roasted tomatoes, and vegetable broth. Stir in the black beans and kidney beans.
  5. Bring the mixture to a rolling boil, then immediately turn the heat down to low.
  6. Cover the pot and simmer for 20-25 minutes until the sweet potatoes are tender when pierced with a fork.
  7. Remove the lid and stir in the lime juice.
  8. Using the back of your wooden spoon, lightly crush a few of the cooked sweet potato cubes directly in the pot. Stir these back in to thicken the Sweet Potato Chili.