Hearty Vegan Sweet Potato Chili

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Ingredients

• 1 onion, chopped
• 2 bell peppers, any color, sliced
• 3 to 4 cloves of garlic, minced
• 2 medium-sized sweet potatoes, diced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• Salt and black pepper to taste
• 2 cans (15 oz each) black beans, rinsed and drained
• 2 cans (15 oz each) fire-roasted diced tomatoes
• 4 cups low-sodium vegetable broth

Instructions

1. In a large Dutch oven over medium heat, add olive oil, onions, bell peppers, and sweet potatoes. Season with a pinch of salt and cook for 5-8 minutes until vegetables soften.
2. Add minced garlic, chili powder, cumin, curry powder, salt, and black pepper. Stir to coat the vegetables with the seasonings.
3. Add black beans, diced tomatoes, and vegetable broth. Stir well and bring to a boil. Reduce heat to medium-low, cover partially, and simmer for 15 minutes. Remove the lid and simmer for an additional 10-15 minutes until sweet potatoes are tender and the chili thickens.
4. Serve hot, optionally topped with sour cream, diced avocado, and scallions. Enjoy this comforting and satisfying vegan chili!

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