Description
This hearty and nutritious Sweet Potato & Black Bean Chili is a flavorful vegetarian dish packed with comforting sweetness from sweet potatoes and the robust taste of black beans. Perfect for a wholesome meal, it combines warm spices and fresh vegetables in a rich, savory broth, making it an ideal choice for a cozy dinner or meal prep.
Ingredients
Scale
Vegetables & Legumes
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
Canned Goods & Liquids
- 1 can diced tomatoes
- 2 cups vegetable broth
Spices & Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat the pot: Warm a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add chopped onion and bell pepper to the pot and cook until softened, about 5 minutes, stirring occasionally.
- Add spices and garlic: Stir in the minced garlic, chili powder, and cumin, cooking for 1 minute to release their flavors.
- Add main ingredients: Mix in the diced sweet potatoes, rinsed black beans, canned diced tomatoes, and vegetable broth.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until the sweet potatoes are tender and flavors meld.
- Season: Add salt and pepper to taste, adjusting seasoning as needed.
- Serve hot: Ladle the chili into bowls and enjoy warm, optionally with toppings like chopped cilantro, avocado, or vegan sour cream.
Notes
- For a spicier chili, add a pinch of cayenne pepper or chopped jalapeño along with the garlic and spices.
- This chili can be stored in the refrigerator for up to 4 days and freezes well for longer storage.
- To add protein, consider topping with chopped avocado or adding a dollop of Greek yogurt if not vegan.
- Serve with cornbread, rice, or tortilla chips for a complete meal.
