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Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

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Prep Time 15 minutes
Cook Time 35 minutes
Course Dinner
Servings 4
Calories 300 kcal

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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