Photo By : YUMNA JAWAD
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 large sweet potatoes, peeled and chopped into ½-inch pieces
- 1 green bell pepper, seeded and diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups low-sodium vegetable broth
- 2 15 oz cans black beans, rinsed and drained
- 1 28 oz can fire-roasted diced tomatoes with its juices
- 1 4.5 oz can chopped green chilis with its juices
- Avocados, diced, for serving
- Fresh cilantro, for serving
Directions
- In a large heavy-bottom pot over medium-high heat, heat the olive oil. Add the onions, sweet potatoes, bell pepper, and garlic. Stir to combine, and cook until the onions are translucent and the vegetables soften, about 5–7 minutes.
- Add the chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir to coat the vegetables.
- Pour in the vegetable broth, black beans, diced tomatoes with their juices, and chopped green chilis with their juices. Stir to combine and bring the mixture to a boil.
- Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30–35 more minutes, stirring a couple of times, until the vegetables continue to soften and the mixture thickens.
- Ladle into bowls and serve with diced avocados and fresh cilantro, if desired.
Equipment & Notes
- Recipe makes about 8 cups.
- Storage: Store any leftovers in an airtight container. They will last about 3–4 days in the fridge.
- Make-Ahead Tips: You can chop everything up to 2 days in advance. Sweet potatoes can stay chopped at room temperature or in the fridge without getting spoiled.
- Substitutes: For best results, follow the recipe as is. However, you can switch up the beans and some of the spices if you prefer.
- Knife Block Set
- Non-Slip Cutting Board
- Garlic Press
- 5-Piece Cookware Set
- Non-Stick Dutch Oven Pot