Rohila - Sweet Potato & Black Bean Chili

  • Prep time: 15 minutes

  • Cook time: 30 minutes

  • Servings: 4

Ingredients

  • 1 large sweet potato, diced into small cubes (leaves skin on for maximum whole nutrients)

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 1 bell pepper (any color), diced

  • 2 cans (15 oz each) black beans, rinsed and drained (or cooked from scratch)

  • 1 can (14.5 oz) diced tomatoes, no salt added

  • 1 cup vegetable broth, low-sodium or homemade sodium-free

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon black pepper

  • 1 pinch of salt (optional, keeping to your minimal salt preference)

  • Fresh cilantro and lime wedges for serving

Instructions

  1. Sauté the aromatics: Heat a large pot over medium heat. Add the diced onion and bell pepper. Instead of oil, use 2–3 tablespoons of water or vegetable broth to keep them from sticking. Sauté for about 5 minutes until soft.

  2. Add garlic and spices: Stir in the minced garlic, chili powder, cumin, and smoked paprika. Toast for about 1 minute until fragrant, adding a splash of water if the pot gets too dry.

  3. Simmer the chili: Add the diced sweet potato, black beans, diced tomatoes (with their juices), and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20–25 minutes, or until the sweet potatoes are fork-tender.

  4. Finish and serve: Taste and adjust with a tiny pinch of salt if absolutely necessary. Ladle into bowls and top with fresh cilantro and a squeeze of fresh lime juice to contrast the smoky flavors.