Ingredients
Scale
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- 2 medium sweet potatoes, diced
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- 1 can black beans, rinsed and drained
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- 1 can diced tomatoes (14 oz)
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- 1 onion, chopped
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- 2 cloves garlic, minced
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- 2 cups vegetable broth
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- 1 tbsp chili powder
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- 1 tsp cumin
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- Salt and pepper to taste
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- Olive oil
Instructions
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- Prep the Ingredients: Begin by prepping your ingredients. Dice the sweet potatoes, chop the onion, and mince the garlic. Rinse and drain the black beans.
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- Sauté Onion and Garlic: In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
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- Add Sweet Potatoes and Spices: Add the diced sweet potatoes to the pot along with the chili powder, cumin, salt, and pepper. Stir well to coat the sweet potatoes with the spices, cooking for about 2 minutes.
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- Incorporate Liquids: Pour in the can of diced tomatoes and the vegetable broth. Stir everything together and bring the mixture to a boil.
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- Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This allows the sweet potatoes to become tender and the flavors to meld together.
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- Add Black Beans: Stir in the rinsed and drained black beans. Cook for an additional 5 minutes to heat the beans through.
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- Adjust Seasoning: Taste the chili and adjust the seasoning as needed. Add more salt, pepper, or chili powder to suit your taste preferences.
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- Serve: Your Sweet Potato and Black Bean Chili is now ready to enjoy! Serve hot with your choice of garnishes.
Nutrition
- Serving Size: One Normal Portion
- Calories: 220
- Fat: 2g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g