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.
