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Servings:

Sweet Potato Black Bean Chili

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

Total Time

1hr 5min

4.8

5 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

4 cloves

Garlic , minced

•

Large Onions , diced

•

1 Tbsp

Coconut Oil

•

Large Sweet Potatoes , chopped, peeled

•

Large Carrots , sliced, peeled

•

Large Parsnips , sliced, peeled

•

Small Bell Peppers , chopped

•

2 cans
(15 oz)

Black Beans

•

1 can
(15 oz)

Fire Roasted Diced Tomatoes

•

1 can
(6 oz)

Tomato Paste

•

1 1/2 cups

Low-Sodium Vegetable Broth

•

2 Tbsp

Chili Powder

•

2 tsp

Ground Cumin

•

1 tsp

Simply Organic Garlic Powder

•

1 tsp

Sea Salt

•

1/2 tsp

Ground Black Pepper

•

1/4 tsp

Cayenne Pepper

•

to taste

Tortilla Chips

Optional Toppings

•

to taste

Sour Cream

or Greek Yogurt

•

to taste

Shredded Cheese

Cooking Instructions

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.

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 (2 tsp) , Simply Organic Garlic Powder (1 tsp) , Sea Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , and Cayenne Pepper (1/4 tsp) . Stir to combine well.

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

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

Nutrition Per Serving

CALORIES

205

FAT

1.8 g

PROTEIN

8.9 g

CARBS

40.1 g