Description
Warm up with this hearty Sweet Potato & Black Bean Chili, a colorful and nutritious dish perfect for cozy evenings or meal prep.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, diced (any color)
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 2 cups low-sodium vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- Juice of 1 lime
Instructions
- Prepare Your Ingredients: Peel and dice the sweet potatoes into bite-sized cubes. Chop the onion, mince the garlic, and dice the bell peppers.
- Sauté Aromatics: In a large pot over medium heat, add a drizzle of olive oil. Sauté the chopped onion and bell peppers until soft, about five minutes. Add in the minced garlic and cook for an additional minute until fragrant.
- Add Sweet Potatoes: Stir in the diced sweet potatoes along with chili powder and cumin. Mix well to coat the sweet potatoes with spices. Sauté for another five minutes.
- Combine Everything: Pour in the canned diced tomatoes (including juice) and vegetable broth. Add rinsed black beans to the mixture. Bring to a boil, then reduce to low heat.
- Simmer Away: Cover and let simmer for about 20 minutes until sweet potatoes are tender, stirring occasionally.
- Finish It Off: Remove from heat, stir in lime juice, and season with salt and pepper as needed. Serve hot in bowls topped with fresh cilantro or avocado slices if desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 215
- Sugar: 5g
- Sodium: 310mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize your chili by adding corn or swapping sweet potatoes for butternut squash. For added spice, include jalapeños or cayenne pepper. Store leftovers in an airtight container for up to five days; flavors improve overnight.