Description
A hearty and flavorful sweet potato chili packed with veggies and spices.
Ingredients
Scale
- 1 Tablespoon olive oil (divided)
- 1 medium sweet potato (peeled and chopped)
- 1 yellow onion (chopped)
- 2 red or orange bell peppers (chopped)
- 2 cloves garlic (minced)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup low-sodium vegetable broth
- 1 can (28 oz) diced tomatoes
- 2 Tablespoons chili powder
- ½ teaspoon sea salt
- pinch of cayenne pepper
- pinch of cinnamon
- Toppings: avocado
Instructions
- Add 1 Tablespoon olive oil to a pot or Dutch oven. Once oil is hot, add in the chopped onion, bell peppers and garlic. Sauté for 5-7 minutes until onions are fragrant and translucent.
- Add sweet potato, chili powder, salt, cayenne and cinnamon. Toss to combine and cook for 1 minute longer.
- Add black beans, diced tomatoes and broth.
- Increase heat to high and bring mixture to a boil. Once boiling, reduce heat to a simmer and cook uncovered, stirring occasionally until sweet potatoes are fork tender, about 30-35 minutes. Taste and season with additional salt and pepper or additional seasonings if needed.
- When ready to serve, top with your favorite chili toppings like avocado, cilantro, jalapeño or even cashew sour cream.
Notes
- This chili can be made vegan by ensuring all toppings are plant-based.
- Leftovers can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg