A healthy veggie packed chili made with roasted sweet potatoes, bell pepper, tomatoes, corn and fiber rich black beans. Made with a well spiced broth and finished with flavorful garnishes. Perfect recipe for lunch or dinner.
Ready in: 1hour
2lbssweet potatoes(about 3 medium), peeled and cut into small cubes
Salt and pepper to taste
1medium yellow onion,chopped (1 1/2 cups)
1red bell pepper,cored and diced
2 1/2cupsvegetable broth,then more as desired
2(14 oz) cansfire roasted diced tomatoes
1ear corn,husked and kernels cut from cob (or 1 cup frozen corn)
Preheat oven to 425 degrees. Place sweet potatoes on baking sheet, drizzle with 1 Tbsp olive oil and toss then season with 1/2 tsp salt and toss.
Roast in preheated oven until tender, about 20 - 25 minutes, tossing once halfway through (they'll shrink down quite a bit).
Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes (or until beginning to soften), then add bell pepper and saute 2 minutes longer. Add garlic and saute 2 additional minutes.
Stir in 2 1/2 cups vegetable broth, tomatoes, fresh corn (if using frozen corn wait until the point where you add the black beans to add the frozen corn) ancho chili powder, cumin and season with salt and pepper to taste.
Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes. Stir in black beans, cover and simmer 5 minutes longer.
Gently toss in sweet potatoes and allow to just warm through (if they've cooled), about 1 - 2 minutes. Thin with an additional broth if desired. Serve with desired toppings.