Description
A hearty and nutritious chili made with sweet potatoes and black beans, perfect for chilly nights and accommodating various dietary preferences.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 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
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the diced sweet potatoes, canned tomatoes, black beans, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Allow the chili to simmer for 20-25 minutes, or until sweet potatoes are tender. Serve hot, garnished with fresh cilantro or creamy avocado if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the microwave or on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg