Ingredients:

  • 1 lb sweet potato, peeled and cubed into 1/2 inch pieces
  • 5 oz yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 6 oz bell pepper, diced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add diced onion and bell pepper, stirring frequently for 4–5 minutes until onions are translucent and peppers soften.
  2. Stir in minced garlic and cook for 60 seconds until fragrant.
  3. Add cubed sweet potatoes to the pot and stir to coat in oil. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Toast the spices and vegetables for 2 minutes to develop a deeper flavor.
  4. Pour in the crushed tomatoes and vegetable broth, then stir in the rinsed black beans.
  5. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 20–25 minutes until sweet potatoes are fork-tender and the liquid has thickened.