Sweet Potato and Black Bean Chili
Looking for a tasty vegetarian chili? This Sweet Potato and Black Bean Chili is packed with flavor and perfect for a chilly Autumn day!
Servings: 6 servings
Calories: 429kcal
Ingredients
- 1 Tbsp olive oil
- 3 large sweet potatoes peeled and cut into ½” cubes
- 1 cup red onion diced
- 1 red bell pepper diced
- 2 tsp garlic minced
- 2 Tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp ground chipotle powder
- ½ tsp ground cayenne
- 2 15-oz. cans black beans, rinsed
- 1 15-oz. can corn, rinsed
- 1 28-oz. can diced tomatoes, undrained
- 2 cups vegetable stock
- 1 Tbsp lime juice
- 1 tsp salt
- ½ tsp pepper
- {garnishes} sour cream chopped fresh cilantro, crumbled Cotija or feta cheese, toasted sunflower seeds
Instructions
- Using a large Dutch oven or stockpot, add the olive oil and place over medium-high heat. Once hot, add sweet potatoes, onions and bell pepper. Cook, stirring occasionally, for 4-5 minutes, or until onion begins to soften slightly.
- Reduce heat to medium-low. Add all remaining ingredients (garlic, chili powder, cumin, chipotle powder, cayenne, black beans, corn, tomatoes, vegetable stock, lime juice, salt and pepper). Stir and bring mixture to a simmer.
- Cover and continue cooking at a simmer for 45-60 minutes, or until sweet potatoes are tender.
- Before serving, garnish with sour cream, cilantro, Cotija/feta cheese and toasted sunflower seeds.
Nutrition
Calories: 429kcal | Carbohydrates: 83g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Sodium: 1001mg | Potassium: 1442mg | Fiber: 21g | Sugar: 14g | Vitamin A: 18038IU | Vitamin C: 47mg | Calcium: 140mg | Iron: 6mg