Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili is a warm, hearty delight perfect for chilly evenings. This vibrant dish features tender sweet potatoes, protein-packed black beans, and a harmonious blend of spices that create an explosion of flavor. Whether you’re hosting a gathering or enjoying a cozy night in, this chili caters to both meat lovers and vegans alike. Whip it up quickly for a weeknight dinner, and savor the comfort with every spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 2 tsp chili powder
- 1 tsp ground cumin
- 4 cups vegetable broth
Instructions
- Prep your ingredients: chop sweet potatoes, onion, bell pepper, and mince garlic.
- In a large pot over medium heat, drizzle olive oil and sauté onions and bell peppers for about 5 minutes until softened. Add minced garlic and sauté for an additional minute.
- Stir in diced sweet potatoes and canned tomatoes (juice included). Mix well.
- Add chili powder, cumin, salt, and pepper to taste. Stir to combine.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and let simmer for about 20 minutes until sweet potatoes are tender.
- Serve hot with optional toppings like avocado slices or cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added sweetness, consider including corn or swapping black beans for kidney beans. - To spice things up, incorporate jalapeños or smoked paprika.