Sweet Potato and Black Bean Chili
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 3 cups vegetable broth
- Optional toppings: chopped cilantro, shredded cheese, sour cream, diced avocado
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic, chili powder, cumin, paprika, and cayenne pepper.
- Cook for another 1-2 minutes until fragrant.
- Add the diced sweet potatoes and red bell pepper to the pot.
- Season with salt and pepper.
- Cook for about 5 minutes, stirring occasionally, until the sweet potatoes start to soften.
- Pour in the vegetable broth and diced tomatoes with their juices.
- Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let the chili simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- Add the black beans to the pot and stir to combine.
- Let the chili simmer for an additional 5-10 minutes to allow the flavors to meld.
- Taste the chili and adjust the seasoning with more salt, pepper, or spices as needed.
- Serve the sweet potato and black bean chili in bowls, and top with your choice of optional toppings like chopped cilantro, shredded cheese, sour cream, or diced avocado.
Nutrition
Calories: 300kcalCarbohydrates: 60gProtein: 10gFat: 3gFiber: 12g
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