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Warm up with this Sweet Potato and Black Bean Chili. It‚‘s the ultimate cozy comfort food for fall or winter! Packed with plant-based goodness, this chili features hearty sweet potatoes, black beans, kidney beans, and warm spices like cumin and chipotle. It‚‘s a healthy, protein and fiber rich one-pot meal that‚‘s perfect for weeknight dinners or meal prep. A splash of lime juice at the end brightens the flavors, making this dish irresistible. Serve it with your favorite toppings for a hearty, satisfying meal. Ready in 40 minutes!
1 tbls plus 2 tsp olive oil 1 medium-large sweet potato, peeled and diced 1 large onion, diced 4 cloves garlic, chopped 2 tbls chili powder 4 tsp ground cumin 1/2 tsp ground chipotle chile 1/4 tsp salt 2½ cups water 1 (15 ounce) can black beans, rinsed 1 (15 ounce) can kidney beans, rinsed 1 (14 ounce) can diced tomatoes 4 tsp lime juice 1/2 cup cilantro
Directions Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion starts to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt. Cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
1 tbls plus 2 tsp olive oil 1 medium-large sweet potato, peeled and diced 1 large onion, diced 4 cloves garlic, chopped 2 tbls chili powder 4 tsp ground cumin 1/2 tsp ground chipotle chile 1/4 tsp salt 2½ cups water 1 (15 ounce) can black beans, rinsed 1 (15 ounce) can kidney beans, rinsed 1 (14 ounce) can diced tomatoes 4 tsp lime juice 1/2 cup cilantro
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Sweet Potato, Chili Powder, Ground Chipotle Chile, Black Beans, Kidney Beans
