Description

Sweet potato black bean chili is a hearty, nutritious dish that brings warmth and comfort to any meal. With vibrant sweet potatoes and protein-packed black beans, this chili is not only delicious but also a healthy choice for chilly nights or gatherings. Perfectly spiced and easy to customize, it’s sure to become a family favorite. Dive into this bowl of goodness and enjoy the rich flavors that will leave you feeling satisfied!

Ingredients

Scale

2 medium sweet potatoes (about 500g), peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 medium onion, chopped
3 garlic cloves, minced
1 bell pepper (any color), diced
1 tsp ground cumin
2 tbsp chili powder (adjust to taste)
Salt and pepper to taste
4 cups vegetable broth

Instructions

Prepare the vegetables: Peel and dice sweet potatoes; chop onion and bell pepper.
Sauté aromatics: Heat oil in a large pot over medium heat. Add onion and garlic; sauté for about 2 minutes until fragrant. Add bell pepper and cook until softened.
Add sweet potatoes: Stir in diced sweet potatoes with cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes.
Pour in liquid: Add vegetable broth and black beans; stir to combine.
Simmer: Bring to a gentle boil, then reduce heat to low. Simmer uncovered for about 25 minutes or until sweet potatoes are tender.
Serve: Ladle into bowls and top with avocado slices and cilantro.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 4g
Sodium: 350mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg

Keywords: - For added protein, consider incorporating shredded chicken or quinoa. - Substitute sweet potatoes with butternut squash for a different flavor profile. - Leftovers can be stored in an airtight container for up to five days or frozen for three months.