Gluten-Free Vegetarian Chili with Sweet Potatoes

Ingredients

• 2 medium Sweet potatoes
• 1 can Black beans
• 1 cup Corn kernels
• 1 can Diced tomatoes
• 1 medium Onion
• 1 medium Bell pepper
• 4 cups Vegetable broth
• 2 tbsp Chili powder
• 1 tbsp Cumin
• 1 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Prepare the vegetables: Peel the 2 medium sweet potatoes and cut them into 1/2-inch cubes. Peel and finely dice the 1 medium onion. Finely dice the 1 medium bell pepper.
2. 2Heat the 2 tablespoons of olive oil in a large pot over medium heat (350°F / 175°C). Add the diced onion and diced bell pepper and cook, stirring occasionally, until they are softened, about 5 to 7 minutes. Do not let them brown.
3. 3Add the cubed sweet potatoes, the 1 can of black beans (drained and rinsed), the 1 cup of corn kernels, the 1 can of diced tomatoes (undrained), and the 4 cups of vegetable broth to the pot. Stir in the 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
4. 4Increase the heat to high and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. The chili is ready when the sweet potatoes are fork-tender, meaning a fork can easily pierce them.
5. 5Taste the chili and add more salt or pepper if desired. Serve the chili hot.

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