This hearty sweet potato and black bean chili is all you'll need when the weather gets colder. It's satisfying, flavorful, and a cozy plant-based chili. It takes a quick 30-minutes to make and consists of 8 simple pantry ingredients - simply delicious!
In a large pot on medium heat, saute sweet potato cubes in olive oil for 3-5 minutes for them to soften.
In same pot as sweet potatoes add diced tomatoes, water, black beans, kidney beans, and all your seasonings (salt, pepper, paprika, cumin, chili powder, cayenne pepper). Cover with lid and let chili cook on medium heat for 30 minutes or until soup has thickened. Stir occasionally.
Let soup cool. Serve with cheese, crumbled tortilla chips, and cheese! YUM.
How to store: allow cooked chili to cool to room temperature before storing in an airtight container. Refrigerate for 4-5 days.
How to freeze: let chili cool to room temperature then store in an airtight container or ziplock freezer bag - freeze for 2-3 months.