Warm up with this delicious and satisfying sweet potato and black bean chili. Packed with protein and nutrients, this hearty dish is perfect for a cozy meal.
Sweet Potato and Black Bean Chili
Time: 45 minutes
Servings: 6
Ingredients:
2 medium sweet potatoes, peeled and diced
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (400g) black beans, drained and rinsed
1 can (400g) diced tomatoes
2 cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Greek yogurt or sour cream for serving (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, and sauté for 5 minutes until softened.
- Add the diced sweet potatoes and bell peppers, and cook for another 5 minutes.
- Stir in the cumin, smoked paprika, chili powder, salt, and pepper.
- Cook for 1 minute until fragrant.
- Add the black beans, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Adjust seasoning if necessary.
- Allow the chili to cool to room temperature.
- Divide into individual airtight containers for meal prep.
- Store in the fridge for up to 5 days.
- If freezing, use freezer-safe containers and freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.