Plant-Forward
Easy Vegetarian Chili Recipe with Sweet Potatoes & Beans
Warm up with this Sweet Potato and Black Bean Chili. It‚‘s the ultimate cozy comfort food for fall or winter! Packed with plant-based goodness, this chili features hearty sweet potatoes, black beans, kidney beans, and warm spices like cumin and chipotle. It‚‘s a healthy, protein and fiber rich one-p
Ingredients
- 1 tbls plus
- 2 tsp olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, chopped
- 2 tbls chili powder
- 4 tsp ground cumin
- 1/2 tsp ground chipotle chile
- 1/4 tsp salt
- 2 ½ cups water
- 1 (15 ounce) can black beans, rinsed
- 1 (15 ounce) can kidney beans, rinsed
- 1 (14 ounce) can diced tomatoes
- 4 tsp lime juice
- 1/2 cup cilantro
Directions
- 1
Heat oil in a Dutch oven over medium-high heat.
- 2
Add sweet potato and onion and cook, stirring often, until the onion starts to soften, about 4 minutes.
- 3
Add garlic, chili powder, cumin, chipotle and salt. Cook, stirring constantly, for 30 seconds. Add water and bring to a simmer.
- 4
Cover, reduce heat to a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
- 5
Add beans, tomatoes and lime juice; increase heat to high and stirring often.
- 6
Reduce heat and simmer until slightly reduced, about 5 minutes. R
- 7
emove from heat and stir in cilantro.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
