Sweet Potato Black Bean Chili

20 INGREDIENTS • 4 STEPS • 1HR 5MINS

Sweet Potato Black Bean Chili

Recipe

4.8

5 ratings

Sweet Potato Chili loaded with black beans, carrots, garlic and parsnips! This is definitely a comforting crowd pleaser!

Sweet Potato Chili loaded with black beans, carrots, garlic and parsnips! This is definitely a comforting crowd pleaser!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

1HR 5MINS

Total Time

$1.00

Cost Per Serving

Ingredients

Servings

12

us / metric

4 cloves

Garlic, minced

2

Large Onions, diced

1 Tbsp

Coconut Oil

3

Large Sweet Potatoes, chopped, peeled

3

Large Carrots, sliced, peeled

3

Large Parsnips, sliced, peeled

2

Small Bell Peppers, chopped

2 cans
(15 oz)

1 can
(15 oz)

Fire Roasted Diced Tomatoes

1 can
(6 oz)

Tomato Paste

360 mL

Low-Sodium Vegetable Broth

2 Tbsp

Chili Powder

2 tsp

Ground Cumin

1 tsp

Garlic Powder

1 tsp

1/2 tsp

Ground Black Pepper

1/4 tsp

Cayenne Pepper

to taste

Tortilla Chips

Optional Toppings

to taste

or Greek Yogurt

to taste

Shredded Cheese

Nutrition Per Serving

VIEW ALL

Calories

205

Fat

1.8 g

Protein

8.9 g

Carbs

40.1 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

Cooking Instructions

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step 1

Using a large pot, saute Onions (2) and Garlic (4 cloves) in Coconut Oil (1 Tbsp) for 2-3 minutes. Add Sweet Potatoes (3), Carrots (3), Parsnips (3), and Bell Peppers (2) and continue cooking until onions are soft and translucent, 5 to 7 minutes.

step 1 Using a large pot, saute Onions (2) and Garlic (4 cloves) in Coconut Oil (1 Tbsp) for 2-3 minutes. Add Sweet Potatoes (3), Carrots (3), Parsnips (3), and Bell Peppers (2) and continue cooking until onions are soft and translucent, 5 to 7 minutes.

step 2

Reduce heat to medium low, add Black Beans (2 cans), Fire Roasted Diced Tomatoes (1 can), Tomato Paste (1 can), Low-Sodium Vegetable Broth (360 mL), Chili Powder (2 Tbsp), Ground Cumin (2 tsp), Garlic Powder (1 tsp), Sea Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Cayenne Pepper (1/4 tsp). Stir to combine well.

step 2 Reduce heat to medium low, add Black Beans (2 cans), Fire Roasted Diced Tomatoes (1 can), Tomato Paste (1 can), Low-Sodium Vegetable Broth (360 mL), Chili Powder (2 Tbsp), Ground Cumin (2 tsp), Garlic Powder (1 tsp), Sea Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Cayenne Pepper (1/4 tsp). Stir to combine well.

step 3

Simmer, partly covered for 20-25 minutes, stirring occasionally until all flavors have mixed and all vegetables are cooked.

step 4

Served in bowls, topped with Shredded Cheese (to taste), Sour Cream (to taste), and Tortilla Chips (to taste). if desired!

step 4 Served in bowls, topped with Shredded Cheese (to taste), Sour Cream (to taste), and Tortilla Chips (to taste). if desired!

Tags

Budget-Friendly

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