Description
A delightful Sweet Potato Black Bean Chili that warms your heart and soul, perfect for chilly evenings or cozy gatherings.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 500 g)
- 1 can black beans, drained and rinsed (400 g)
- 1 can diced tomatoes (400 g)
- 1 medium onion, chopped (about 150 g)
- 3 cloves garlic, minced
- 1 bell pepper, chopped (any color, about 150 g)
- 4 cups vegetable broth (about 1 liter)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté until they soften, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
- Add the diced sweet potatoes to the pot. Stir well to combine with the sautéed vegetables. Cook for about 5 minutes, allowing the sweet potatoes to start softening.
- Pour in the diced tomatoes, black beans, vegetable broth, chili powder, cumin, salt, and pepper. Stir everything together, ensuring the sweet potatoes are submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
Notes
- For a spicier kick, add jalapeños or cayenne pepper.
- Use quinoa instead of sweet potatoes for a different texture.
- Swap black beans for kidney beans or chickpeas if desired.
- For a creamier texture, consider adding coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potato, Black Bean, Chili, Vegan, Comfort Food