Description
This Sweet Potato and Black Bean Chili is a comforting and hearty dish that balances sweet and savory flavors, perfect for gathering around the table.
Ingredients
Scale
2 tbsp Olive Oil
1 large Yellow Onion, chopped
4 cloves Garlic, minced
2 tbsp Chili Powder
1 tbsp Cumi
1 tsp Smoked Paprika
1/2 tsp Cayenne Pepper (optional)
2 medium Sweet Potatoes, peeled and diced (1/2-inch cubes)
2 (15-oz) cans Black Beans, rinsed and drained
1 (28-oz) can Diced Tomatoes, undrained
4 cups Vegetable Broth
2 tbsp Tomato Paste
1 whole Lime, juiced
1/4 cup Fresh Cilantro, chopped
Salt and Black Pepper, to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat
- Add the chopped onion and cook until softened, about 5-7 minutes
- Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using)
- Cook for another minute until the spices are fragrant
- Add the diced sweet potatoes to the pot and stir to coat with the spices
- Pour in the vegetable broth, diced tomatoes (with liquid), black beans, and tomato paste
- Stir to combine and bring to a boil
- Reduce heat to low, cover, and let simmer for 20-25 minutes until the sweet potatoes are fork-tender
- Remove from heat and stir in lime juice and cilantro
- Adjust seasoning with salt and black pepper as needed
- Serve hot, garnished with your choice of toppings
Notes
For a milder chili, omit cayenne pepper.
Chili can be made ahead of time and tastes even better the next day.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 0 mg