Description
This hearty Sweet Potato & Black Bean Chili is a warm, comforting dish packed with vibrant flavors, perfect for cozy evenings or gatherings with friends.
Ingredients
Scale
- 3 medium sweet potatoes, diced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bell peppers (red or green), chopped
- 2 tsp cumin
- 1 tbsp chili powder
- 4 cups low-sodium vegetable broth
- Juice of 1 lime
Instructions
- Sauté the Aromatics: In a large pot over medium heat, drizzle in olive oil. Add chopped onion and bell peppers; sauté until tender, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Add the Sweet Potatoes: Mix in the diced sweet potatoes along with cumin and chili powder. Cook for about 3 minutes to let the spices coat the vegetables.
- Incorporate the Beans: Pour in the rinsed black beans and vegetable broth. Stir well to combine and bring to a gentle simmer.
- Simmer: Cover the pot and let it simmer on low heat for about 20 minutes or until sweet potatoes are fork-tender, stirring occasionally.
- Finish with Lime: Remove from heat and stir in fresh lime juice. Taste and adjust seasoning if necessary.
- Serve: Ladle into bowls and garnish with cilantro if desired. Enjoy with cornbread or tortilla chips!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added sweetness, consider including corn. Spice lovers can enhance with jalapeños or cayenne pepper. Leftovers can be stored in an airtight container for up to five days or frozen for longer storage.