Description
A hearty and nutritious chili made with black beans and sweet potatoes, perfect for a cozy meal.
Ingredients
Scale
- 2 cups black beans, cooked
- 2 cups sweet potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn, frozen or fresh
- 1 lime, juiced
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
- Add sweet potatoes, vegetable broth, diced tomatoes, black beans, and spices. Stir well.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Stir in corn and lime juice, cooking for an additional 5 minutes.
- Adjust seasoning to taste and serve hot.
Notes
- For extra heat, add diced jalapeños.
- This chili can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chili, black beans, sweet potatoes, vegan, gluten-free