Sweet Potato and Black Bean Chili

20 INGREDIENTS • 5 STEPS • 55MINS

Sweet Potato and Black Bean Chili

Recipe

4.3

3 ratings

Packed with anti-oxidant rich bell peppers, juicy tomatoes, tender sweet potatoes, and protein-packed black beans, this hearty vegetarian chili is a satisfying meal that you’ll feel good about eating every day of the week.

Packed with anti-oxidant rich bell peppers, juicy tomatoes, tender sweet potatoes, and protein-packed black beans, this hearty vegetarian chili is a satisfying meal that you’ll feel good about eating every day of the week.

Domesticate Me

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

http://domesticate-me.com

55MINS

Total Time

$1.63

Cost Per Serving

Ingredients

Servings

4

us / metric

1 Tbsp

1

Small Red Bell Pepper, diced

1

Small Green Bell Pepper, diced

1/2

Medium Yellow Onion, diced

2 cloves

Garlic, minced

1 tsp

Mexican Chili Powder

1 tsp

Ground Cumin

1/2 tsp

1/2 tsp

or Regular Paprika

1/2 tsp

Crushed Red Pepper Flakes

1

Large Sweet Potato

1 can
(15 oz)

Black Beans, rinsed, drained

1 can
(28 oz)

Fire Roasted Diced Tomatoes

240 mL

Vegetable Stock

or Chicken Stock

to taste

to taste

Avocados, diced

to taste

Thinly Sliced Scallions

to taste

Chopped Fresh Cilantro

to taste

Shredded Cheddar Cheese

or Crumbled Cojita or Feta Cheese

to taste

Hot Sauce

Nutrition Per Serving

VIEW ALL

Calories

278

Fat

4.0 g

Protein

12.4 g

Carbs

48.6 g

Domesticate Me

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

http://domesticate-me.com

Cooking Instructions

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step 1

Heat Olive Oil (1 Tbsp) in a Dutch oven or large pot. Add the Red Bell Pepper (1), Green Bell Pepper (1), Yellow Onion (1/2), and Garlic (2 cloves). Sauté for about 5 minutes, until the peppers soften and the onions become translucent.

step 1 Heat Olive Oil (1 Tbsp) in a Dutch oven or large pot. Add the Red Bell Pepper (1), Green Bell Pepper (1), Yellow Onion (1/2), and Garlic (2 cloves). Sauté for about 5 minutes, until the peppers soften and the onions become translucent.

step 2

Stir in the Mexican Chili Powder (1 tsp), Ground Cumin (1 tsp), Dried Oregano (1/2 tsp), Smoked Paprika (1/2 tsp), Kosher Salt (to taste) and Crushed Red Pepper Flakes (1/2 tsp) and cook for about 2 minutes until fragrant.

step 3

Add the Sweet Potato (1), Black Beans (1 can), Fire Roasted Diced Tomatoes (1 can), Hot Sauce (to taste) and Vegetable Stock (240 mL).

step 3 Add the Sweet Potato (1), Black Beans (1 can), Fire Roasted Diced Tomatoes (1 can), Hot Sauce (to taste) and Vegetable Stock (240 mL).

step 4

Bring your chili to a boil over high heat. Lower to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are very tender. Remove the lid and simmer for 10 more minutes or until the chili has thickened slightly.

step 4 Bring your chili to a boil over high heat. Lower to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are very tender. Remove the lid and simmer for 10 more minutes or until the chili has thickened slightly.

step 5

Ladle chili into bowls and serve with Fresh Cilantro (to taste), Avocados (to taste), Shredded Cheddar Cheese (to taste), and Scallions (to taste) if desired.

step 5 Ladle chili into bowls and serve with Fresh Cilantro (to taste), Avocados (to taste), Shredded Cheddar Cheese (to taste), and Scallions (to taste) if desired.

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