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Sweet Potato Black Bean Chili
5
from
6
votes
Sweet Potato Black Bean Chili
is a vegetarian chili full of spicy, sweet, and full of flavor. A great meal for a chilly night.
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Prep Time:
15
minutes
mins
Cook Time:
35
minutes
mins
Servings:
6
servings
Ingredients
2
tablespoons
olive oil
1
large
yellow onion, diced finely
,
(about 2 cups)
1
large
sweet potato, peeled and diced
,
(about 2 1/2 cups)
4
cloves
garlic, minced
2
tablespoons
chili powder
1
teaspoon
cumin
1/2
teaspoon
salt
3
cups
low-sodium chicken broth or vegetable broth
,
(I like better than bouillon base)
2
(15 ounce) cans
black beans, drained and rinsed
1
(14.5 ounce) can
petite diced tomatoes, undrained
2
tablespoons
lime juice
Optional Toppings: shredded cheese, sour cream, sliced avocado, cilantro
Instructions
In a large Dutch oven or pot, heat the olive oil over medium high heat.
Add the onion and sweet potato and sautee about five minute or until onion is soft.
Add the garlic, chili powder, cumin, and salt. Sautee another 30 seconds.
Add the broth and bring to a boil. Reduce heat to a simmer, cook for 10-15 minutes until sweet potatoes are fork tender.
Stir in the black beans, diced tomatoes, and lime juice. Add salt and pepper to taste. Serve and top with desired toppings.
Serving:
1
cup
,
Calories:
129
kcal
,
Carbohydrates:
17
g
,
Protein:
4
g
,
Fat:
6
g
,
Saturated Fat:
1
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
4
g
,
Sodium:
307
mg
,
Potassium:
394
mg
,
Fiber:
3
g
,
Sugar:
4
g
,
Vitamin A:
8838
IU
,
Vitamin C:
5
mg
,
Calcium:
40
mg
,
Iron:
1
mg
Cuisine:
American
Course:
All Recipes, Main Course
Author:
Christy Denney