Sweet Potato Black Bean Chili
Sweet Potato Black Bean Chili is a warm and hearty dish perfect for cozy evenings. Packed with vibrant flavors and wholesome ingredients, this chili is a delightful blend of sweet potatoes, black beans, and spices that come together to create a comforting meal. Ideal for busy weeknights or gatherings, this recipe is not only easy to prepare but also versatile enough to satisfy everyone at the table.
- 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, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes (fire-roasted recommended)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and cook for another minute.
- Stir in diced sweet potatoes along with chili powder and cumin; cook for about 5 minutes until slightly softened.
- Add fire-roasted tomatoes with their juices and vegetable broth; bring to a simmer.
- Mix in rinsed black beans and let simmer on low heat for 15-20 minutes until all ingredients are tender.
- Taste and adjust seasoning with salt, pepper, or additional spices if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 6g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added sweetness, consider incorporating corn or swapping black beans for kidney beans. A squeeze of fresh lime juice before serving brightens the dish beautifully. Store leftovers in an airtight container in the fridge for up to five days; reheat on the stove over low heat.