Black Bean and Sweet Potato Chili
This vegetarian one-pot black bean and sweet potato chili is easy to make and packed full of fiber and plant-based protein. Plus, it keeps well in the fridge and freezer for days and months to come!
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Prep Time: 10 minutes -
Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Stovetop
Category:
Method:Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon cocoa powder (optional)
- 1 1/2 teaspoons salt
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can diced tomatoes
- 1/4 cup tomato paste
- 2 cups vegetable broth
- 2 sweet potatoes, peeled and cubed (about 4 cups)
- 2 (14 ounce) cans black beans, strained and rinsed
Instructions
- In a large pot or Dutch oven, warm olive oil on medium-high heat, add diced onion, and cook, stirring occasionally, for 4-5 minutes.
- Add diced bell pepper and garlic and cook for an additional 2-3 minutes until tender, then add the chili powder, paprika, cumin, oregano, cocoa powder, and salt, and cook for an additional 1 minute until fragrant.
- Add crushed tomatoes, diced tomatoes, tomato paste, and vegetable broth, and stir to combine, scraping up any tasty bits from the bottom of the pot.
- Add the cubed sweet potatoes and strained black beans, and stir until well combined.
- Bring to a gentle boil, then turn the heat to a simmer and cook for 25-30 minutes, stirring regularly until the sweet potatoes can easily be pierced with a fork and the chili has thickened. Taste and adjust seasoning with additional salt and pepper as needed.
- Once cooked, the chili can be served immediately with toppings of your choice or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #1 and add it in step #2 instead.
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder and add it in step #2.
To Use Kidney or Pinto Beans: Swap the black beans for equal parts pinto beans or kidney beans.
Crock Pot or Slow Cooker Instructions: Place all the ingredients in a slow cooker and stir all of the ingredients until well combined, cover and cook on high for 3 hours or low for 6 hours. Once cooked, stir again, taste, and season with additional salt and pepper as needed.
Instant Pot Instructions: Turn the Instant Pot to the Sauté setting and warm the olive oil, then add diced onions and bell pepper and cook for 2-3 minutes. Add the garlic, spices, and salt, and cook for an additional minute until fragrant. Add the diced tomatoes, crushed tomatoes, vegetable broth, cubed sweet potatoes, and black beans, and stir to combine. Cover and seal the Instant Pot, switch to the Soup/Broth setting, and set the timer for 10 minutes. Once cooked, immediately release the pressure, and carefully open the Instant Pot.
Nutrition
- Serving Size: 1 serving
- Calories: 453 calories
- Sugar: 19 grams
- Fat: 6 grams
- Carbohydrates: 89 grams
- Fiber: 25 grams
- Protein: 20 grams
Find it online: https://kaynutrition.com/black-bean-and-sweet-potato-chili/
