If you like warm, delicious comfort food that is also super nutritious, this Veggie Based Sweet Potato and Black Bean Chili is for you!
Jam packed with creamy sweet potatoes, black beans and plenty of onions, peppers, and garlic this chili will both comfort and fuel you all at the same time.
I like to make this chili on the weekend and then repurpose it into different meals during the week. It’s great stuffed into tacos, spooned on top of a salad, or simply packed into a thermos to bring for lunch.
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Black Bean + Sweet Potato Chili
Servings: 6 servings
Calories: 270kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 bell pepper any color, chopped
- 4 cups chopped sweet potatoes about 2 medium sweet potatoes
- 4 garlic cloves chopped
- 1 tablespoon Chili Powder
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- Salt and pepper to taste
- 2 cans 15 ounces fire roasted tomatoes
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces garbanzo beans, drained and rinsed
- 4 cups low sodium veggie broth
Instructions
- Heat the olive oil in a large a medium to large pot. Add in the onions, peppers, and sweet potatoes along with a pinch of salt. Cook, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes.
- Stir in the garlic, chili powder, cumin, and curry powder along with a little more salt and some black pepper. Add the tomatoes, beans, and broth and stir. Bring everything up to a light boil and then reduce down to a simmer and cook for about 30 minutes, stirring occasionally, or until the chili has reduced down and has a nice hearty consistency.
- Serve in your favorite bowl and top with your favorite chili toppings. Enjoy!
Nutrition
Calories: 270kcal | Carbohydrates: 49g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1189mg | Potassium: 752mg | Fiber: 12g | Sugar: 11g | Vitamin A: 14860IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 4mg
Comments
Carole says
Hi Dani,
Just wondering, instead of fire roasted tomatoes, can I use a can of crushed tomatoes?
Louise Tortora says
I happened upon you from being on a Whole Foods website. I think you’re recipes are just what we need right now. My husband suffered two heart attacks in 7 months (he’s on the mend and in cardiac rehab, just started this week. Part of the rehab is Dean Ornish style eating, and you nail it. Thanks for making my job ssssoooooo much easier!
Dani says
Welcome! I’m s glad to have you here and happy you have been enjoying the recipes. XO
MimiSTL says
This is one my all time favorite recipes. It’s very adaptable. Most of the time I add some frozen corn. If I don’t have bell peppers or to save chopping time I sub 2 cups of Trader Joe’s Frozen Roasted Bell Pepper and Onion Strips. I still go ahead and use a small fresh chopped onion. I try to avoid refined oil so I simply sauté my veggies in a little of the broth instead of oil. It works great! This tastes wonderful as soon as it’s made but gets better over the next few days. Thanks for this tasty recipe!
Dani says
You are so welcome! I’m glad you are enjoying it and making it your own.
Amanda Rush says
This is a great chili. So easy to swap out for what you have to use up and delicious flavor. The family really enjoyed this. We made another batch to send in thermos’ for lunches. Kids gobbled it up.