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Sweet Potato and Black Bean Chili

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A hearty and healthy vegetarian chili made with sweet potatoes, black beans, and warm spices. Perfect for a cozy dinner or meal prep.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium sweet potatoes (about 1 pound), peeled and diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon fresh lime juice (from about 1 lime)
  • 1/4 cup chopped fresh cilantro leaves

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add garlic, chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
  3. Add sweet potatoes, black beans, tomatoes with their juices, and vegetable broth. Stir to combine.
  4. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until the sweet potatoes are tender.
  5. Stir in lime juice and cilantro. Taste and adjust seasoning as needed.
  6. Serve hot, with optional toppings like avocado, sour cream, or cheese if desired.

Notes

  • Can be made ahead and stored in the refrigerator for up to 5 days.
  • Freezes well for up to 3 months.
  • Optional toppings include avocado, shredded cheese, sour cream, or tortilla chips.

Nutrition

Find it online: https://yumfamilyrecipes.com/sweet-potato-and-black-bean-chili/