Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili is a nourishing, flavorful dish that warms you from the inside out. With tender roasted sweet potatoes and hearty black beans simmered in a spicy broth, this chili is perfect for cozy evenings or gatherings with friends. Quick to prepare and versatile enough for meal prep, it’s a delightful way to enjoy wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb), peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic until translucent (3-5 minutes).
- Add diced sweet potatoes, cumin, and chili powder; stir to coat.
- Pour in diced tomatoes with their juices and vegetable broth. Bring to a simmer.
- After about 10 minutes, stir in black beans and cook for an additional 10 minutes until sweet potatoes are tender.
- Serve hot, topped with fresh cilantro or avocado if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 6g
- Sodium: 430mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - Swap black beans for kidney beans or add corn for sweetness. - For added spice, include chopped jalapeños or cayenne pepper. - Store leftovers in an airtight container in the fridge for up to five days.