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Sweet Potato Chili
Ingredients
1 tablespoon
olive oil
1
onion chopped
2 large
sweet potatoes peeled and chopped into ½ inch pieces
1
green bell pepper seeded and diced
4
garlic cloves minced
2 tablespoons
chili powder
2 teaspoons
paprika
2 teaspoons
cumin
1 teaspoon
oregano
1 teaspoon
salt
½ teaspoon
black pepper
2 cups
low-sodium vegetable broth
2 15 oz can
black beans rinsed and drained
1 28 oz can
fire roasted diced tomatoes with its juices
1 4.5 oz can
chopped green chilis with its juices
Avocados diced
for serving
Fresh cilantro
for serving
Instructions
1
Add the chili powder, smoked paprika, cumin, oregano, salt and pepper, and stir to coat the vegetables.
2
Pour the vegetable broth, black beans, diced tomatoes with their juices and chopped green chilis with their juices. Stir to combine and bring mixture to a boil.
3
Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30-35 more minutes, stirring a couple times until the vegetables continue to soften and the mixture thickens.
4
Ladle into bowls and serve with diced avocados and fresh cilantro, if desired.
Notes
Nutrition Facts
(per serving)
Calories:
244 calories
Servings:
6 servings
Carbohydrates:
46 g
Fat:
5 g
Fiber:
12 g
Protein:
9 g
Sugar:
5 g
Meal Effort
Preparation:
10 minutes
Cook:
42 minutes
Total:
52 minutes