Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili
Ingredients
For the Chili Base
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 1/2 pounds sweet potato, peeled and diced into 1/2-inch cubes
- 2 cans black beans, 15-ounce, rinsed and drained
- 1 can diced tomatoes, 28-ounce, undrained
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 3
Stir in the diced sweet potato, black beans, undrained diced tomatoes, and vegetable broth. Add chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine.
⏱️ 5 min
- 4
Bring the chili to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender, stirring occasionally.
⏱️ 30 min
- 5
Taste and adjust seasonings as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, sour cream, diced avocado, and a lime wedge, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato and Black Bean Chili
Ingredients
For the Chili Base
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 1/2 pounds sweet potato, peeled and diced into 1/2-inch cubes
- 2 cans black beans, 15-ounce, rinsed and drained
- 1 can diced tomatoes, 28-ounce, undrained
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 3
Stir in the diced sweet potato, black beans, undrained diced tomatoes, and vegetable broth. Add chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine.
⏱️ 5 min - 4
Bring the chili to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender, stirring occasionally.
⏱️ 30 min - 5
Taste and adjust seasonings as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, sour cream, diced avocado, and a lime wedge, if desired.
⏱️ 2 min