Description

Sweet potato and black bean chili is a deliciously comforting dish perfect for chilly fall evenings. This hearty, vibrant meal combines the natural sweetness of roasted sweet potatoes with protein-rich black beans, creating a delightful balance of flavors. Infused with spices and served warm, each bowl offers a cozy embrace, making it ideal for family dinners or meal prepping for busy weeks. Enjoy this nutritious dish solo or shared with loved ones, and savor the essence of autumn in every bite.

Ingredients

Scale

2 medium sweet potatoes, cubed (about 2 cups)
1 can (15 oz) black beans, rinsed and drained
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper (any color), diced
1 can (14 oz) crushed tomatoes
2 cups low-sodium vegetable broth
2 tsp chili powder
1 tsp ground cumin
2 tbsp olive oil

Instructions

Heat olive oil in a large pot over medium heat. Sauté onions and bell peppers until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
Stir in cubed sweet potatoes, chili powder, and cumin until well coated. Add crushed tomatoes and vegetable broth; bring to a gentle boil.
Reduce heat to low and simmer for about 20 minutes or until sweet potatoes are tender.
Gently fold in rinsed black beans and warm through for another 5 minutes.
Adjust seasoning as needed before serving hot. Garnish with cilantro or sour cream if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 4g
Sodium: 220mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg

Keywords: Customize by adding corn or jalapeños for an extra kick. This chili stores well in the refrigerator for up to five days or can be frozen for longer storage.