Ingredients
2 large sweet potatoes, peeled and cubed
2 cans (15 oz each) black beans, rinsed and drained
1 large yellow onion, diced
1 red bell pepper, chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
3 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, sautéing for about 5 minutes until softened.
Step 2: Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant to form the flavor base for the sweet potato and black bean chili.
Step 3: Add the cubed sweet potatoes and stir to coat them in the spice mixture.
Step 4: Pour in the crushed tomatoes, black beans, and vegetable broth. Stir well to combine all ingredients.
Step 5: Bring the sweet potato and black bean chili to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the sweet potatoes are tender.
Step 6: Season with salt and pepper. Serve hot, garnished with cilantro and a squeeze of lime juice.
Notes
For extra smokiness, add one minced chipotle pepper in adobo sauce. This chili freezes beautifully for up to 3 months.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 14 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: sweet potato and black bean chili, vegetarian chili, vegan dinner, healthy meal prep, gluten free chili
