Black Bean and Sweet Potato Chili

@smernit.bsky.social

Black Bean and Sweet Potato chili is a great meal.. This vibrant vegetarian chili is filling and flavorful and uses up ingredients that come, week after week, in my winter and spring CSA boxes.

Prep 00:15
Cook 00:30
Total 00:45
Yield 6 servings

Ingredients

  • 1 TBSP olive oil
  • 1 medium yellow onion
  • 1 large sweet potato
  • 1 jalapeño
  • 3-4 cloves garlic
  • 2 TBSP chili powder
  • 1 TBSP ground cumin
  • 1 tsp salt
  • ½ tsp smoked paprika
  • 1 can (15 oz) crushed fire roasted tomatoes
  • 1 cup vegetable broth or water
  • 2 cans (15 oz each) black beans, drained and rinsed

Instructions

  1. 1
    Prep your vegetables and measure out remaining ingredients.
  2. 2
    Peel and dice onion. Remove seeds and pith from jalapeños before dicing. Peel and mince 3-4 cloves fresh garlic. Peel and dice sweet potato into ½ inch cubes.
  3. 3
    Add 1 TBSP oil to a large pot or dutch oven over medium-high heat. Sauté onion for 4-5 minutes then add jalapeño, sweet potato, and garlic. Season with chili powder, cumin, smoked paprika, and salt. Mix well and sauté for a few minutes until fragrant.
  4. 4
    Next add the remaining ingredients and increase heat until chili starts to boil. Stir and reduce heat to an active simmer. Cook covered for 25 minutes or until sweet potatoes are deliciously tender.
  5. 5
    Taste chili and add any additional spices to taste. Enjoy.
Category
Entree/Main
Method
Slow Cooking
Cuisine
American
Calories
299 kcal
Protein
16.0 g
Fat
4.0 g
Carbs
54.0 g

Recipe Attribution

Peas and Crayons
peasandcrayons.com/black-bean-and-sweet-potato-chili/