Description
A hearty and nutritious chili made with sweet potatoes and black beans, perfect for a comforting meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and bell pepper, sauté until softened.
- Stir in minced garlic and cook for another minute.
- Add diced sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until sweet potatoes are tender.
- Adjust seasoning as needed and serve hot.
Notes
- Can be served with avocado or cilantro on top for added flavor.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potato, Black Bean, Chili, Vegan, Hearty