Black Bean Sweet Potato Chili

Name: Black Bean Sweet Potato Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 servings
Cuisine: Latin
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (diced); 1 bell pepper (diced); 2 clove garlic (minced); 1 sweet potato (peeled and diced into 0.5-inch cubes); 1.5 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.25 teaspoon red pepper flakes; 1 can black beans (rinsed and drained); 1 can diced tomatoes (undrained); 1 cup vegetable broth; 1 tablespoon tomato paste; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 1 cornbread muffin (small); 0.5 avocado (sliced); 1 tablespoon fresh cilantro (chopped)

A comforting and hearty vegetarian chili packed with black beans, sweet potatoes, and rich spices, served with warm cornbread and fresh avocado slices.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 1
Cuisine: Latin
Difficulty: Easy
Cost: $9.16/serving

Dietary

Vegetarian
Dairy-Free
Vegan
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
0.5 yellow onion (diced)
1 bell pepper (diced)
2 clove garlic (minced)
1 sweet potato (peeled and diced into 0.5-inch cubes)
1.5 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.25 teaspoon red pepper flakes
1 can black beans (rinsed and drained)
1 can diced tomatoes (undrained)
1 cup vegetable broth
1 tablespoon tomato paste
0.75 teaspoon salt
0.25 teaspoon black pepper
1 cornbread muffin (small)
0.5 avocado (sliced)
1 tablespoon fresh cilantro (chopped)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1/2 each yellow onion and 1 each bell pepper; cook until softened, about 5-7 minutes.
Add 2 cloves minced garlic and 1 each diced sweet potato. Cook for 5 minutes, stirring occasionally.
Stir in 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
Add 1 can rinsed black beans, 1 can diced tomatoes (undrained), 1 cup vegetable broth, and 1 tablespoon tomato paste. Stir everything together.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until sweet potatoes are tender and flavors have melded. Stir occasionally.
Season the chili with 3/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
Warm 1 each cornbread muffin according to package directions or your preferred method.
Ladle the chili into a bowl. Top with 0.5 each sliced avocado and 1 tablespoon chopped fresh cilantro, if desired. Serve with the warm cornbread muffin.

Notes

This chili freezes well, making it great for meal prep. Feel free to add a dash of hot sauce if you prefer extra heat.

Nutrition (per serving)

Calories: 710
Protein: 27.5 g
Carbohydrates: 105.8 g
Fat: 20.1 g
Fiber: 29.3 g
Sodium: 1450 mg
Saturated Fat: 2.8 g
Sugar: 22.1 g