Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 1 tbsp smoked paprika
  • 1 large sweet potato, peeled and cut into ½-inch cubes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and jalapeño, sautéing for 5–7 minutes until the onions are translucent and slightly golden. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  2. Add the cubed sweet potatoes, chili powder, and cumin. Stir constantly for 2 minutes to toast the spices. Pour in the crushed tomatoes and vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20–25 minutes until sweet potatoes are tender.
  3. Stir in the rinsed black beans and simmer uncovered for another 5 minutes to allow the chili to thicken. Remove from heat and stir in the fresh lime juice. Season with salt and pepper to taste.