Sweet Potato & Black Bean Chili

Ingredients

• 2 Tablespoons olive oil (extra virgin )
• 1 1/2 pound sweet potatoes (diced into 1/2 inch cubes)
• 1 yellow onion (diced)
• 1 red bell pepper (diced)
• 4 cloves garlic (minced)
• 2 14.5 ounce cans fire-roasted diced tomatoes (undrained)
• 2 14.5 ounce cans black beans (drained and rinsed)
• 1 4 ounce can diced green chiles
• 2 1/2 cups vegetable broth
• 2 Tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup frozen corn kernels
• 1/4 cup chopped cilantro
• 2 Tablespoons fresh lime juice
• Tortilla Strips
• Sour Cream
• Green Onions
• Jalapeno

Instructions

1. 1

   In a large Dutch oven or pot, heat the 2 Tablespoons olive oil. Sauté 1 ½ pound sweet potatoes, 1 yellow onion, and 1 red bell pepper on medium-high heat for 8 minutes, stirring frequently. Add the 4 cloves garlic and saute for 1 minute longer.

2. 2

   Add the 2 14.5 ounce cans fire-roasted diced tomatoes and their liquid, 2 14.5 ounce cans black beans, 1 4 ounce can diced green chiles, 2 ½ cups vegetable broth, 2 Tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt & ½ teaspoon black pepper. Stir, and bring to a simmer. Cover and cook for 30 minutes, stirring occasionally.

3. 3

   Stir in the 1 cup frozen corn kernels, ¼ cup chopped cilantro and 2 Tablespoons fresh lime juice and season to taste with additional salt and pepper.

4. 4

   Serve with desired toppings. Enjoy!