Sweet Potato and Black Bean Chili

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Step 1

Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add 1 diced medium yellow onion and 1 diced medium red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Step 2

Stir in 1 peeled and diced large sweet potato, 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 tablespoon kosher salt, and 1/2 teaspoon black pepper. Stir to coat the vegetables and cook for 1 minute more.

Step 3

Stir in 2 (about 15-ounce) cans drained and rinsed black beans, 1 (28-ounce) can crushed tomatoes and their juices, and 1 (14.5-ounce) can low-sodium vegetable broth. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the sweet potato is tender, the flavors meld, and the mixture is slightly thickened, about 30 minutes.

Step 4

Remove the pot from the heat. Stir in 1 teaspoon apple cider vinegar. Taste and season with more kosher salt and black pepper as needed. Ladle into bowls and serve with desired toppings.

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