Description
A hearty and flavorful chili combining sweet potatoes, black beans, and spices, perfect for warming up on a chilly evening.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 medium 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 drizzle of olive oil over medium heat.
- Add the chopped onions and bell pepper to the pot. Sauté for about 5 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional minute.
- Add the diced sweet potatoes, black beans, and diced tomatoes. Pour in the vegetable broth, then add the chili powder, cumin, salt, and pepper. Stir well, bring to a boil, then reduce heat and simmer for 20-30 minutes until the sweet potatoes are tender.
- Adjust seasonings to taste and serve hot, topped with fresh cilantro or avocado if desired.
Notes
For added depth of flavor, consider roasting the sweet potatoes before adding. This chili stores well and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg