Chili sin carne with sweet potato

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 teaspoon dried oregano
• 600 g sweet potato, peeled and cut into cubes about 1½ cm
• 1 can diced tomatoes (400 g)
• 200 ml vegetable broth
• 1 can black beans (400 g), rinsed and drained
• 1 can kidney beans (400 g), rinsed and drained
• ½ teaspoon salt, plus extra to taste
• Black pepper to taste
• 150 g yogurt
• 1 lime, cut into wedges
• 15 g fresh cilantro, roughly chopped

How to make it

1. 1

   Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Cook the onion and bell pepper for 5 minutes, until they start to soften. Stir in the garlic and cook for 1 minute.

2. 2

   Add the cumin, smoked paprika, chili powder and oregano. Stir for about 30 seconds, until the spices are fragrant.

3. 3

   Add the sweet potato, diced tomatoes, vegetable broth, salt and a little black pepper to the pot. Stir everything together and bring to a boil.

4. 4

   Turn the heat to low and simmer the chili uncovered for 15 minutes. Stir along the bottom of the pot from time to time.

5. 5

   Add the black beans and kidney beans. Simmer for another 10 to 15 minutes, until the sweet potato is tender and the chili has thickened. Stir from time to time; add a splash of water if the pot gets too dry.

6. 6

   Taste and add extra salt or pepper if needed. Spoon the chili into bowls and serve with yogurt, lime wedges and cilantro.