Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups vegetable broth
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges, shredded cheese, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced sweet potatoes and chopped onions, stirring occasionally until they begin to soften (about 5-6 minutes). Add minced garlic and cook for another minute until fragrant.
- Stir in the rinsed black beans, diced tomatoes, and tomato sauce. Mix well to combine all the ingredients.
- Pour in the vegetable broth, then add chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together, bring to a boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Once the sweet potatoes are fork-tender, your Sweet Potato Black Bean Chili is ready! Ladle into bowls and garnish with your favorite toppings like avocado, cilantro, or a squeeze of lime.
Notes
- Spice it up: Add a diced jalapeño or a pinch of cayenne for extra heat.
- Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
- Meal prep friendly: This chili tastes even better the next day as flavors meld.
- Freezer-friendly: Store in airtight containers for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Vegan (optional)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg