Description
A thick, smoky, and slightly sweet vegetarian chili that is packed with fiber and flavor. Perfect for cold evenings and meal prepping.
Ingredients
2 large sweet potatoes, peeled and cubed into 1/2 inch pieces
2 cans (15 oz each) black beans, rinsed and drained
1 large yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (28 oz) diced tomatoes
4 cups vegetable broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 cup frozen corn
1 tbsp olive oil
Salt and pepper to taste
Lime wedges and cilantro for garnish
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, sautéing until softened, about 5-7 minutes. Add the garlic and cook for another minute.
Step 2: Stir in the chili powder, cumin, and smoked paprika. Cook for 30 seconds until fragrant to bloom the spices.
Step 3: Add the cubed sweet potatoes, diced tomatoes (with juices), and vegetable broth. Stir to combine.
Step 4: Bring the sweet potato and black bean chili to a boil, then reduce heat to low. Simmer, partially covered, for 25-30 minutes or until the potatoes are tender.
Step 5: Stir in the black beans and corn. Continue to simmer for 10 minutes to allow the flavors to meld and the beans to heat through.
Step 6: Season with salt and pepper. Serve hot with fresh lime juice, cilantro, and your favorite toppings.
Notes
For a smokier flavor, add 1 finely chopped chipotle pepper in adobo sauce. If you prefer a thicker chili, smash a few of the sweet potatoes against the side of the pot during the final simmer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 14 g
- Protein: 12 g
- Cholesterol: 0 mg
