Sweet Potato and Black Bean Chili

20 INGREDIENTS • 5 STEPS • 55MINS

Sweet Potato and Black Bean Chili

Packed with anti-oxidant rich bell peppers, juicy tomatoes, tender sweet potatoes, and protein-packed black beans, this hearty vegetarian chili is a satisfying meal that you’ll feel good about eating every day of the week.
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Packed with anti-oxidant rich bell peppers, juicy tomatoes, tender sweet potatoes, and protein-packed black beans, this hearty vegetarian chili is a satisfying meal that you’ll feel good about eating every day of the week.
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Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com

55MINS

Total Time

Ingredients

Servings
4
us / metric
Olive Oil
1 Tbsp
Olive Oil
Red Bell Pepper
1
Small Red Bell Pepper, diced
Green Bell Pepper
1
Small Green Bell Pepper, diced
Yellow Onion
1/2
Medium Yellow Onion, diced
Garlic
2 cloves
Garlic, minced
Mexican Chili Powder
1 tsp
Mexican Chili Powder
Ground Cumin
1 tsp
Ground Cumin
Dried Oregano
1/2 tsp
Dried Oregano
Smoked Paprika
1/2 tsp
Smoked Paprika
or Regular Paprika
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Sweet Potato
1
Large Sweet Potato
Black Beans
1 can
(15 oz)
Black Beans, rinsed, drained
Fire Roasted Diced Tomatoes
1 can
(28 oz)
Fire Roasted Diced Tomatoes
Vegetable Stock
1 cup
Vegetable Stock
or Chicken Stock
Kosher Salt
to taste
Kosher Salt
Avocado
to taste
Avocados, diced
Scallion
to taste
Thinly Sliced Scallions
Fresh Cilantro
to taste
Chopped Fresh Cilantro
Shredded Cheddar Cheese
to taste
Shredded Cheddar Cheese
or Crumbled Cojita or Feta Cheese
Hot Sauce
to taste
Hot Sauce

Nutrition Per Serving

VIEW ALL
Calories
278
Fat
4.0 g
Protein
12.4 g
Carbs
48.6 g
Love This Recipe?
author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com

Cooking Instructions

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step 1
Heat Olive Oil (1 Tbsp) in a Dutch oven or large pot. Add the Red Bell Pepper (1), Green Bell Pepper (1), Yellow Onion (1/2), and Garlic (2 cloves). Sauté for about 5 minutes, until the peppers soften and the onions become translucent.
step 1 Heat Olive Oil (1 Tbsp) in a Dutch oven or large pot. Add the Red Bell Pepper (1), Green Bell Pepper (1), Yellow Onion (1/2), and Garlic (2 cloves). Sauté for about 5 minutes, until the peppers soften and the onions become translucent.
step 2
Stir in the Mexican Chili Powder (1 tsp), Ground Cumin (1 tsp), Dried Oregano (1/2 tsp), Smoked Paprika (1/2 tsp), Kosher Salt (to taste) and Crushed Red Pepper Flakes (1/2 tsp) and cook for about 2 minutes until fragrant.
step 3
Add the Sweet Potato (1), Black Beans (1 can), Fire Roasted Diced Tomatoes (1 can), Hot Sauce (to taste) and Vegetable Stock (1 cup).
step 3 Add the Sweet Potato (1), Black Beans (1 can), Fire Roasted Diced Tomatoes (1 can), Hot Sauce (to taste) and Vegetable Stock (1 cup).
step 4
Bring your chili to a boil over high heat. Lower to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are very tender. Remove the lid and simmer for 10 more minutes or until the chili has thickened slightly.
step 4 Bring your chili to a boil over high heat. Lower to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are very tender. Remove the lid and simmer for 10 more minutes or until the chili has thickened slightly.
step 5
Ladle chili into bowls and serve with Fresh Cilantro (to taste), Avocados (to taste), Shredded Cheddar Cheese (to taste), and Scallions (to taste) if desired.
step 5 Ladle chili into bowls and serve with Fresh Cilantro (to taste), Avocados (to taste), Shredded Cheddar Cheese (to taste), and Scallions (to taste) if desired.

Tags

Beans & Legumes
American
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Game Day
Mexican
Vegetables
Soups & Stews
Winter
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