Sweet Potato Black Bean Chili
Sweet Potato Black Bean Chili is a vegetarian chili full of spicy, sweet, and full of flavor. A great meal for a chilly night.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced finely, (about 2 cups)
- 1 large sweet potato, peeled and diced, (about 2 1/2 cups)
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 3 cups low-sodium chicken broth or vegetable broth, (I like better than bouillon base)
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (14.5 ounce) can petite diced tomatoes, undrained
- 2 tablespoons lime juice
Optional Toppings: shredded cheese, sour cream, sliced avocado, cilantro
Instructions
- In a large Dutch oven or pot, heat the olive oil over medium high heat.
- Add the onion and sweet potato and sautee about five minute or until onion is soft.
- Add the garlic, chili powder, cumin, and salt. Sautee another 30 seconds.
- Add the broth and bring to a boil. Reduce heat to a simmer, cook for 10-15 minutes until sweet potatoes are fork tender.
- Stir in the black beans, diced tomatoes, and lime juice. Add salt and pepper to taste. Serve and top with your favorite toppings. Store leftovers in the refrigerator in an airtight container.
Serving: 1cup, Calories: 129kcal, Carbohydrates: 17g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 307mg, Potassium: 394mg, Fiber: 3g, Sugar: 4g, Vitamin A: 8838IU, Vitamin C: 5mg, Calcium: 40mg, Iron: 1mg