Sweet Potato & Black Bean Chili
Sweet Potato & Black Bean Chili is a deliciously hearty dish that brings warmth and comfort to chilly evenings. Loaded with vibrant sweet potatoes and protein-rich black beans, this chili is infused with aromatic spices for a flavor explosion in every bite. Perfect for cozy nights in or when entertaining friends, it’s easy to prepare and can be customized to suit your taste. Serve it up with crusty bread or over rice for a satisfying meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb), diced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 tsp cumin
- 2 tsp chili powder
- 1 can (14.5 oz) diced tomatoes
- 3 cups low-sodium vegetable broth
Instructions
- Chop sweet potatoes into bite-sized cubes, and finely dice onion and bell pepper.
- Heat olive oil in a large pot over medium heat; sauté onions and bell peppers until tender (about 5 minutes).
- Add minced garlic, cumin, and chili powder; cook for an additional minute until fragrant.
- Stir in sweet potatoes, black beans, diced tomatoes, and vegetable broth; mix well.
- Bring to a boil, then reduce heat to low and cover; simmer for 25-30 minutes until sweet potatoes are tender.
- Serve hot, garnished with fresh cilantro or avocado if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Feel free to substitute kidney or pinto beans for variety. Adding corn can enhance sweetness; jalapeños bring an extra kick! For quick prep, consider pre-cooked sweet potatoes.