Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 1 medium (120g) green bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 2 large (600g) sweet potatoes, peeled and cubed
  • 2 cans (15oz/425g each) kidney beans, drained and rinsed
  • 1 can (28oz/800g) fire-roasted diced tomatoes with juices
  • 2 tbsp (32g) tomato paste
  • 2 tbsp (16g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) cayenne pepper
  • 2 cups (480ml) low-sodium vegetable broth

Instructions:

  1. Heat oil in a pot over medium heat. Add diced onion and bell pepper; sauté for 5–7 minutes until translucent.
  2. Stir in minced garlic and tomato paste. Cook for 2 minutes until the paste turns deep brick red.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne. Toast spices for 60 seconds.
  4. Pour in fire-roasted tomatoes and vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Gently fold in cubed sweet potatoes and beans. Cover and simmer for another 20 minutes until potatoes are tender.