I absolutely LOVE fall. The changing colors, crisp air, and not to mention…the food. I love when I can start to bust out my favorite warm chili and soup recipes on a breezy fall day. This is one of my favorites! It’s simple, fast, and perfect for a busy day when you need to get dinner on the table in less than 30 minutes. If you need a protein boost, add some shredded chicken (canned or rotisserie chicken work great). 

Black Bean & Sweet Potato Chili

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 people

Ingredients

  

• 2 tbsp avocado oil
• 1 medium sweet potato chopped
• 1 large onion chopped
• 4 cloves garlic minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1/2 tsp chipotle chili powder (optional)
• 1/2 tsp salt
• 2 1/2 cups water
• 2 15 oz cans black beans rinsed & drained
• 1 14 oz can diced tomatoes
• 1/2 lime

Instructions

 

• Heat oil in large saucepan or Dutch oven over medium-high heat. Add chopped sweet potatoes and onion. Cook, stirring often, until onion softens, about 5 minutes.
• Add garlic, chili powder, cumin, chipotle and salt. Cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to medium-low and simmer until sweet potato is cooked, about 10-12 minutes.
• Stir in beans, tomatoes, and lime juice from 1/2 lime. Let simmer for about 5 minutes. Remove from heat.
• Top with chopped avocado, shredded cheese, and/or tortilla chips.