- 10 minutes
- 45 minutes
This rich, spicy chili pairs perfectly with sweet cornbread on a cool, autumn day. Cook up a batch and enjoy while you watch the leaves turn.
Heat olive oil in a large pot and add chopped onion, bell pepper, jalapeño, a sprinkle of salt and sweet potato if using fresh. Cook, stirring occasionally, until the onions become translucent. Add garlic and cook for another minute.
Then add vegetable broth, tomatoes, chili powder, cumin, paprika, pinto beans, black beans, salt and pepper, plus sweet potatoes if using canned. Stir, then simmer covered for at least 45 minutes.
When cooking is finished, if a thicker consistency is desired, ladle half of mixture into a blender and pulse until mostly blended. Pour back into the pot, stir, and ladle into serving bowls topped with sour cream and your favorite hot sauce if desired. Enjoy with cornbread for a spicy and filling meal.