Description
A hearty and flavorful sweet potato chili recipe packed with nutrients.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups vegetable broth
Instructions
- Heat a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add bell pepper and cook for another 3 minutes.
- Stir in sweet potatoes, chili powder, cumin, salt, and pepper.
- Add black beans, kidney beans, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes until sweet potatoes are tender.
- Serve hot, garnished with your choice of toppings.
Notes
- Adjust spices according to your taste.
- Can be stored in the refrigerator for up to 5 days.
- Freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sweet potato chili recipe, vegetarian chili, healthy chili