Sweet Potato and Black Bean Chili
A hearty, nutritious chili made with tender sweet potatoes and protein-packed black beans, perfect for weeknight dinners.
Ingredients
Vegetables
- 2 large sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
Liquids
- 2 cups vegetable broth
Spices
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
Other
- Olive oil For sautéing
Instructions
Preparation
- Gather all ingredients to ensure you have everything on hand.
- Heat a splash of olive oil in a large pot over medium heat.
Cooking
- Add the chopped onion and bell pepper, sauté for about 5 minutes until soft and fragrant.
- Stir in the minced garlic and cook for another minute.
- Add the diced sweet potatoes and rinsed black beans to the pot.
- Pour in the can of diced tomatoes and the vegetable broth.
- Season with cumin, chili powder, paprika, salt, and pepper, then stir to combine.
- Bring the mixture to a boil, then reduce heat to low and allow to simmer for 20 to 25 minutes.
- Check the sweet potatoes for tenderness, adjust seasoning if necessary.
Serving
- Ladle into bowls, adding optional toppings like diced avocado, chopped cilantro, or lime juice.
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Notes
Sweet potatoes can be substituted with butternut squash or regular potatoes. Consider adding quinoa or lentils for more protein. Adjust spices according to your taste preference.