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Recipes
Sweet Potato Black Bean Chili
Recipe

20 INGREDIENTS • 4 STEPS • 1HR 5MINS

Sweet Potato Black Bean Chili

4.8
5 ratings
Sweet Potato Chili loaded with black beans, carrots, garlic and parsnips! This is definitely a comforting crowd pleaser!
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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!
http://lemonsandbasil.com/
Sweet Potato Chili loaded with black beans, carrots, garlic and parsnips! This is definitely a comforting crowd pleaser!
1HR 5MINS
Total Time
$0.99
Cost Per Serving
Ingredients
Servings
12
US / Metric
Garlic
4 cloves
Garlic, minced
Onion
2
Large Onions, diced
Coconut Oil
1 Tbsp
Coconut Oil
Sweet Potato
3
Large Sweet Potatoes, chopped, peeled
Carrot
3
Large Carrots, sliced, peeled
Parsnip
3
Large Parsnips, sliced, peeled
Bell Pepper
2
Small Bell Peppers, chopped
Black Beans
2 cans
(15 oz)
Fire Roasted Diced Tomatoes
1 can
(15 oz)
Fire Roasted Diced Tomatoes
Tomato Paste
1 can
(6 oz)
Tomato Paste
Low-Sodium Vegetable Broth
1 1/2 cups
Low-Sodium Vegetable Broth
Chili Powder
2 Tbsp
Chili Powder
Ground Cumin
1/2 Tbsp
Ground Cumin
Garlic Powder
1 tsp
McCormick® Garlic Powder
Sea Salt
1 tsp
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Tortilla Chips
to taste
Tortilla Chips
Optional Toppings
Sour Cream
to taste
Sour Cream
or Greek Yogurt
Shredded Cheese
to taste
Shredded Cheese
Nutrition Per Serving
VIEW ALL
Calories
173
Fat
1.7 g
Protein
6.9 g
Carbs
34.1 g
Add to plan
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Sweet Potato Black Bean Chili
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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!
http://lemonsandbasil.com/
Cooking InstructionsHide images
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 (1 1/2 cups), Chili Powder (2 Tbsp), Ground Cumin (1/2 Tbsp), McCormick® 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 (1 1/2 cups), Chili Powder (2 Tbsp), Ground Cumin (1/2 Tbsp), McCormick® 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
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Beans & Legumes
American
4th of July
Budget-Friendly
Comfort Food
Lunch
Shellfish-Free
Fall
Vegetarian
Potatoes
Side Dish
Stew
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