Description

Sweet Potato and Black Bean Chili is a warm, comforting dish perfect for chilly nights or gatherings. Packed with nutritious sweet potatoes and hearty black beans, this chili bursts with flavor from spices like cumin and chili powder. It’s not just easy to make but also visually appealing, making it a delightful centerpiece for any table. Ready in under an hour, it’s an ideal recipe for impressing family and friends without the fuss. Enjoy every spoonful of this vibrant and delicious chili that promises satisfaction and warmth.

Ingredients

Scale

2 cups diced sweet potatoes (about 1 large sweet potato)
1 can (15 oz) black beans, drained and rinsed
1 medium yellow onion, chopped
4 cloves garlic, minced
1 cup diced bell peppers (any color)
2 tsp ground cumin
2 tsp chili powder
1 can (14.5 oz) diced tomatoes with juice
3 cups low-sodium vegetable broth
2 tbsp fresh lime juice
Fresh cilantro (optional)

Instructions

Prepare your vegetables by chopping the onions, bell peppers, and mincing the garlic.
In a large pot over medium heat, add olive oil and sauté onions and garlic until translucent (3-4 minutes).
Stir in bell peppers and sweet potatoes; cook until sweet potatoes soften slightly (about 5 minutes).
Add cumin and chili powder; stir for another minute until fragrant.
Pour in black beans, diced tomatoes (with juice), and vegetable broth; bring to a gentle simmer.
Reduce heat to low, cover partially, and let simmer for about 20-25 minutes until sweet potatoes are tender yet firm.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 320
Sugar: 6g
Sodium: 400mg
Fat: 4g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 15g
Protein: 12g
Cholesterol: 0mg

Keywords: Customize by adding corn for sweetness or diced jalapeños for heat. Top with avocado or extra cilantro for freshness. Store leftovers in an airtight container in the fridge for up to five days.