Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon, 5g)
  • 1 red bell pepper, chopped (approx. 1 cup, 150g)
  • 2 medium sweet potatoes, peeled and diced (approx. 3 cups, 450g)
  • 1 jalapeño pepper, seeded and minced (optional, for spice) (approx. 1 tbsp, 10g)
  • 1 teaspoon chili powder (5 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat) (1.25 ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 cup vegetable broth (240 ml)
  • 1/2 teaspoon salt (2.5 ml), or to taste
  • 1/4 teaspoon black pepper (1.25 ml), or to taste
  • Optional toppings: shredded cheddar cheese, sour cream (or Greek yogurt), chopped cilantro, avocado slices, lime wedges

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add bell pepper, sweet potato, and jalapeño (if using). Cook, stirring occasionally, until slightly softened, about 5 minutes.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  4. Add crushed tomatoes, black beans, kidney beans, and vegetable broth. Stir to combine. Bring to a simmer, then reduce heat and cover. Simmer for at least 30 minutes, or up to an hour, stirring occasionally, until the sweet potatoes are tender and the chili has thickened to your liking.
  5. Season with salt and pepper to taste. Serve hot, topped with your favourite toppings.