Sweet Potato & Bean Chili

  • 2 TBS olive oil
  • 2 sweet potatoes, peeled and cut into half-inch cubes
  • 1 cup yellow onion, chopped
  • 1 cup celery, sliced
  • 1 TBS fresh garlic, minced
  • 1 TBS chili powder
  • 1/2 tsp. ground cumin
  • 1 tsp. dried oregano
  • Pinch Cayenne pepper
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 3 cups vegetable broth
  • 1 (28 oz.) can diced tomatoes
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can kidney beans, drained and rinsed
  • Cilantro

Heat olive oil over medium-high heat in a large pot or a dutch oven. Add sweet potatoes, onion, and celery. Cook, stirring often, until celery and onion soften, about 5 minutes.

Add garlic, chili powder, cumin, oregano, cayenne pepper, and salt, stirring well to combine.

Add vegetable broth, tomatoes with juices, black beans, and kidney beans. Once it comes to a boil, reduce heat, 0 cover and simmer for about 20-25 minutes, or until sweet potatoes are tender.

Garnish with fresh chopped cilantro.