Description
A hearty and nutritious chili combining sweet potatoes and black beans, perfect for any cozy dinner or meal prep.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
- Olive oil for cooking
- Optional toppings: avocado, cilantro, lime juice
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté until softened, about 4-5 minutes.
- Stir in the minced garlic and sauté for an additional minute.
- Stir in the diced sweet potatoes, black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
- Adjust the seasoning as needed and serve hot, topped with avocado, cilantro, and lime juice.
Notes
Use fresh ingredients for best flavor. Great for meal prep and leftovers can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 370mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg