Description
A simple recipe for a hearty sweet potato and black bean chili.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced (about 2 cups)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced sweet potato, rinsed black beans, diced tomatoes, tomato sauce, and vegetable broth to the pot.
- Stir in the chili powder, cumin, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the sweet potatoes are tender.
- Stir occasionally to prevent sticking.
- Taste and adjust seasoning if needed before serving.
Notes
- Serve with your choice of toppings like avocado, cilantro, or a dollop of sour cream.
- This chili thickens as it cools. Add a little water or broth if you prefer a thinner consistency when reheating.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 11
- Sodium: 450
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 14
- Protein: 11
- Cholesterol: 0
Keywords: sweet potato chili, black bean chili, easy chili, vegetarian chili, simple recipe