Description
This healthy Sweet Potato Black Bean Chili is full of flavor, easy to make, and always a hit.
Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 medium-large sweet potatoes, peeled and cubed
- 1 1/2 tablespoons ancho chili powder
- 2 teaspoons ground cumin powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1 (15 ounce) can diced fire-roasted tomatoes
- 3-4 cups chicken or vegetable stock
- 2 tablespoons tomato paste
- 2 (15 ounce) cans black beans, drained and rinsed
- Optional
- fresh cilantro
- lime wedges
- avocado slices
Instructions
- Heat the olive oil over medium heat.
- Add the onion and cook until softened and lightly browned, about 5-7 minutes.
- Add the garlic and cook one more minutes.
- Next, add the sweet potato, chili powder, cumin, salt, pepper, smoked paprika, and cinnamon. Stir until the sweet potatoes are coated with the spices.
- Next, add the diced fire-roasted tomatoes, 3 cups of the stock, and the tomato paste. Bring it to a boil, and then reduce the heat and allow the mixture to simmer until the potatoes are soft, about 30 minutes.
- Stir in the black beans and cook until they are warmed, a few minutes more.
- If the chili is too thick for your preference, add another cup of stock.
- Serve with fresh cilantro and lime wedges. <—–Although optional, I highly recommend using the cilantro and lime! The cilantro and lime juice compliments and balances the flavors nicely. Enjoy!
- Prep Time: 7 minutes
- Cook Time: 37 minutes
- Category: main meal
- Method: stove top
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 264
- Sugar: 14 grams
- Fat: 7 grams
- Saturated Fat: 1 gram
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 8 grams
- Protein: 9 grams