• 1 tablespoon olive oil or ¼ cup water (for water saute)
• 1 medium onion, diced
• 2 – 3 garlic cloves, minced
• 1.5 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon EACH garlic + onion powder, optional (for good measure)
• 1 teaspoon pink salt, or to taste
• 1 large sweet potato (about 1 lb.), diced (with or without skin)
• 2 cans (15 oz) black beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 ½ cups diced fresh tomatoes
• 1 can (6 oz) tomato paste
• 1 can (4oz) diced green chilies
• 2 cups water or vegetable broth
• diced avocado
• cilantro
• tortilla strips
• diced onion and/or jalapeno
• a dollop of vegan sour cream
Steps
Step 1In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, cook 1 minute more (or until fragrant).
Step 2Add the beans, diced tomatoes, tomato paste, sweet potato, green chilies, and vegetable broth, stir until combined. Bring to a boil, reduce heat, cover slightly askew and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
Step 3Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew ‘Sour Cream’.
Step 4Serves 4 generously
Step 5Leftovers can be kept in an airtight container in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer, in freezer-safe containers, for up to 2 – 3 months.
