Description
Sweet potato & black bean chili is a delightful, hearty dish that combines the natural sweetness of sweet potatoes with the rich, earthy flavor of black beans. This comforting chili is perfect for chilly evenings or gatherings with friends. With its vibrant colors and aromatic spices, every spoonful promises warmth and satisfaction. Easy to make and customizable with your favorite toppings, this recipe will quickly become a staple in your home.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), diced
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 can (14.5 oz) diced tomatoes
- 3 cups low-sodium vegetable broth
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- 1. Prep veggies: Dice sweet potatoes, onion, bell pepper, and mince garlic.
- 2. Sauté base: In a large pot over medium heat, add a splash of olive oil. Sauté onion and bell pepper until softened (about 5 minutes).
- 3. Add sweet potatoes & garlic: Stir in diced sweet potatoes and garlic; cook for an additional minute.
- 4. Add spices & tomatoes: Sprinkle cumin and chili powder over the mixture; stir well before adding diced tomatoes with juices. Cook for 2 minutes.
- 5. Pour in broth & beans: Add vegetable broth and black beans; bring to a gentle boil while stirring occasionally.
- 6. Simmer & serve: Reduce heat to low, cover partially, and simmer for 25-30 minutes until sweet potatoes are tender. Squeeze lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 360mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added richness, blend a portion of the chili before serving for a creamier texture. Feel free to customize by swapping sweet potatoes for butternut squash or adding corn for sweetness.