Sweet Potato Black Bean Chili
A hearty sweet potato black bean chili made on the stovetop with simple ingredients. It is full of warm spices and makes the best cozy dinner or meal prep recipe.
Servings: 4
Ingredients
- 1 Tablespoon olive oil divided
- 1 large sweet potato (3 cups - 430g) peeled and chopped
- 1 yellow onion chopped
- 2 red or orange bell peppers chopped
- 2 cloves garlic minced
- 1 (15 oz) can black beans drained and rinsed
- 2 cups low-sodium vegetable broth plus more as desired
- 1 (28 oz) can diced tomatoes or fire roasted tomatoes
- 2 Tablespoons chili powder
- ½ teaspoon sea salt
- pinch of cayenne pepper
- pinch of cinnamon
- Toppings: avocado cilantro, sliced jalapeño, cashew sour cream
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
- Slow cooker method: Roast the sweet potatoes at 375°F until tender (20-25 min), then sauté the onion, peppers and garlic with the spices. Add everything to the slow cooker with the beans and tomatoes and cook on high for 2 to 3 hours or low for 4 to 5 hours.
Nutrition
Serving: 1/4 of recipe | Calories: 274kcal | Carbohydrates: 44g | Protein: 10g | Fat: 7g | Fiber: 13g | Sugar: 13g