Healthy Black Bean Sweet Potato Chili
Black bean and sweet potato chili made with pantry staples. Cumin, chili powder, oregano, diced tomatoes, and broth. Ready in 20 minutes with canned beans, tastes even better the next day. Works plant-based or add ground meat if you want.
6 people
Calories: 73kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 teaspoon salt, Kosher
- 2 teaspoons cumin powder
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 ½ cups sweet potatoes cut into medium sized pieces
- 2 cups canned tomatoes, whole or chopped
- 2 cups water
Instructions
- Heat the oil in a large pot.
- Add onion and garlic, constantly stirring to prevent sticking. Add salt, cumin, chili powder, and oregano. Leave for 30 seconds or until fragrant.
- Add the sweet potatoes, leave for about three minutes. Add the tomatoes, water, and beans.
- Cover and simmer for 15-20 minutes.
- Check for seasoning, adjust if necessary.
- Serve with avocado pieces, chopped cilantro and tortilla chips, rice or quinoa.
Notes
- Canned beans work perfectly. Drain and rinse before adding.
- Cut sweet potatoes small so they cook in 15 minutes.
- Any bean works: black, pinto, navy, garbanzo, or lentils.
- Spices go in early with the onion so they bloom before adding liquid.
- Freezes great in individual portions, up to 3 months.
- Add ground beef, turkey, or chorizo at the beginning for a meat version.
Nutrition
Serving: 1serving | Calories: 73kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 530mg | Potassium: 423mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5103IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 2mg