Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- Salt and pepper to taste
- Fresh lime juice, to taste
- Chopped cilantro, for garnish
- Avocado or guacamole, for serving
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions and garlic, sautéing until translucent.
- Stir in bell pepper, sweet potatoes, cumin, smoked paprika, and chili powder; cook for 5 minutes.
- Add black beans and diced tomatoes, then bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Stir in lime juice and season with salt and pepper to taste.
- Garnish with chopped cilantro and serve with avocado.
Notes
This chili tastes even better the next day and is freezer-friendly. Try adding jalapeños for heat or a square of dark chocolate for depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg