Description
Sweet Potato and Black Bean Chili is a vibrant, hearty dish that combines creamy sweet potatoes with protein-rich black beans and aromatic spices. This vegan chili is not only comforting but also easy to prepare, making it the perfect meal for chilly evenings or gatherings. Packed with nutrition and flavor, it’s sure to delight your taste buds while warming your soul.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 tsp ground cumin
- 2 tsp chili powder (adjust to taste)
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
Instructions
- Prep by peeling and dicing the sweet potatoes; chop onion, bell pepper, and garlic.
- In a large pot over medium heat, add olive oil. Sauté onions and bell peppers for about five minutes until softened. Add garlic and cook until fragrant.
- Stir in sweet potato chunks, cumin, and chili powder; mix well.
- Pour in black beans, diced tomatoes (with juices), and vegetable broth. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for about 25 minutes until sweet potatoes are tender.
- Taste and adjust seasoning if needed. Serve hot in bowls garnished with fresh cilantro or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg