Description
A hearty and flavorful sweet potato chili that’s perfect for chilly days. Packed with protein and veggies, it’s a satisfying meal for any occasion.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Sauté for 5 minutes.
- Stir in sweet potatoes and cook for another 5 minutes.
- Add black beans, kidney beans, diced tomatoes, and vegetable broth.
- Season with chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, until sweet potatoes are tender.
- Serve hot with your favorite toppings.
Notes
- For extra heat, add a diced jalapeño.
- Top with avocado, cilantro, or shredded cheese if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
