Follow these steps for perfect results
Olive Oil
Onions
Chopped
Sweet Potatoes
Cut Into 1/2-inch Pieces
Garlic Powder
Vegetable Broth
Divided
Stewed Tomatoes
with Liquid
Black Beans
Rinsed
Chickpeas
Rinsed
Tomato Sauce
Chili Powder
Cumin
Basil
Salt
To taste
Pepper
To taste
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add chopped onions, sweet potato pieces, and garlic powder.
Sauté until the onions are translucent and the sweet potatoes are slightly tender, approximately 10 minutes, using vegetable broth to prevent sticking.
Stir in the stewed tomatoes (with liquid), rinsed black beans, rinsed chickpeas, tomato sauce, and remaining vegetable broth.
Season with chili powder, cumin, basil, salt, and pepper.
Reduce heat to low, cover, and simmer for at least 20-25 minutes, allowing the flavors to meld.
Check the consistency; add more broth if a thinner consistency is desired.
Serve hot, topped with cheese and/or sour cream, if desired.
Expert advice for the best results
Add a squeeze of lime juice for extra zing.
Top with avocado for added creaminess.
Adjust chili powder to your preferred spice level.
Everything you need to know before you start
15 minutes
Chili can be made 1-2 days in advance.
Serve in a bowl, garnished with your favorite toppings.
Serve with cornbread.
Top with shredded cheese, sour cream, and green onions.
Complements the chili's spice
Discover the story behind this recipe
A staple comfort food
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