Description
This Sweet Potato Chili is a hearty, one-pot meal loaded with black beans, sweet potatoes, tomatoes, and warming spices. It’s nutritious, comforting, and perfect for chilly nights or easy meal prep.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 can (15 oz) tomato sauce
- 2 cups vegetable broth
- Salt and pepper, to taste
- Optional toppings: cilantro, lime wedges, avocado slices
Instructions
- Prep ingredients: dice sweet potatoes, onion, and red bell pepper; rinse beans; mince garlic.
- In a Dutch oven, heat olive oil over medium heat. Sauté onion until soft, then add garlic and bell pepper; cook until fragrant.
- Add chili powder, cumin, and smoked paprika. Stir for 30 seconds to bloom the spices.
- Stir in sweet potatoes, black beans, diced tomatoes, tomato sauce, and vegetable broth. Mix well.
- Bring to a gentle boil, then reduce heat and simmer covered for 25–30 minutes, stirring occasionally, until sweet potatoes are tender.
- Season with salt and pepper to taste. Adjust spice level if desired.
- Serve hot, topped with cilantro, avocado, or lime juice.
Notes
- Add ground turkey or sausage for extra protein.
- Use jalapeños or chipotle for added spice.
- Swap in kidney or pinto beans for variety.
- Stir in kale or spinach at the end for added greens.
- Store in fridge for 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 9g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
