Ingredients
Scale
- 2 medium Sweet Potatoes, diced
- 2 cans Black Beans, drained and rinsed
- 1 medium Onion, chopped
- 1 Bell Pepper, chopped
- 2 cans Diced Tomatoes
- 4 cups Vegetable Broth
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- Optional: Avocado, cilantro, sour cream or vegan alternative, lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add sweet potatoes, onion, and bell pepper; sauté for 5-7 minutes until softened.
- Add chili powder, cumin, smoked paprika, garlic powder, salt, and pepper; cook for another minute.
- Stir in black beans, diced tomatoes (with juice), and vegetable broth; mix well.
- Bring to a simmer, reduce heat, cover, and let cook for 20-25 minutes until sweet potatoes are tender.
- Adjust seasonings to taste and serve hot with desired toppings.
Notes
- Adjust chili powder for spice preference; add cayenne for extra heat.
- Dice sweet potatoes uniformly for even cooking.
- Using quality vegetable broth enhances flavor.
- Longer simmer times allow flavors to meld.
- Toppings can include corn, jalapeños, and shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg