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Sweet Potato Black Bean Chili

 1 Onion
 1 large sweet potato
 4 cloves garlic
 15 oz can black beans
 15 oz can pinto beans (or kidney, black, etc.)
 15 oz can diced tomatoes
 2 ½ cups vegetable broth
 1 tbsp chili powder
 2 tsp cumin
 1 tsp smoked paprika
 Salt to taste
Optional Toppings:
 Avocado, cilantro, green onion, hot sauce, vegan sour cream, etc.
1

Dice onion. Peel and dice sweet potato. Mince garlic.

2

In a stockpot over med-high heat, saute onion for 6-7 min. (I use 3 Tbsp. broth/water for no-oil saute method.)

3

Add chili powder, cumin, smoked paprika, & sweet potato cubes. Saute for 3 min.

4

Add minced garlic and saute 1 min.

5

Add vegetable broth and diced tomatoes with juice.

6

Rinse and drain beans. Add to stockpot.

7

Increase heat & bring to a boil. Then cover, reduce heat, and simmer for about 25 min(or until sweet potatoes are cooked through), stirring occasionally.

8

Salt to taste and add any desired toppings.