Description
A delightful and hearty chili combining the sweetness of sweet potatoes with the protein-packed goodness of black beans, perfect for cozy nights.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions and bell pepper, and sauté until softened and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for another minute until aromatic.
- Add diced sweet potatoes, drained black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Stir to combine. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until sweet potatoes are tender.
- Adjust seasoning if necessary, serve hot, and garnish with cilantro, avocado, or sour cream if desired.
Notes
This chili is vegan-friendly, gluten-free, and perfect for meal prep. Feel free to customize with additional veggies or spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg