Description
This hearty and nutritious Sweet Potato Chili is a comforting dish that’s perfect for chilly evenings. Packed with protein and fiber, this vegan and gluten-free chili is not only delicious but also easy to make.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 ½ cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- juice of ½ lime
- chopped cilantro and avocado for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and sauté for 3–4 minutes until soft.
- Stir in the garlic, sweet potato, and bell pepper, and cook for another 5 minutes.
- Add the black beans, kidney beans, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, or until the sweet potatoes are tender and the chili has thickened.
- Stir in lime juice just before serving.
- Ladle into bowls and garnish with cilantro and avocado if desired.
Notes
- For added protein, stir in cooked quinoa or lentils.
- This chili tastes even better the next day and freezes well for up to 3 months.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 9g
- Sodium: 530mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg
