Black Bean Sweet Potato Chili
This Black Bean Sweet Potato Chili is loaded with flavor, fiber, and plant-based protein and comes together in just 30 minutes.
Servings: 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 4 cups low-sodium vegetable broth or chicken stock
- 1 large sweet potato peeled and cubed into 1-inch chunks
- 2 (15-ounce) cans black beans rinsed and drained
- 2 (15-ounce) cans diced tomatoes
- 1 cup dry quinoa rinsed and drained
- 1½ teaspoons chili powder
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon pepper
- 1 small pinch cayenne pepper
- 1 medium lime juiced
- minced cilantro, diced avocado, sour cream, etc for serving
Instructions
- In a large dutch oven or heavy-bottomed pan, heat the oil over medium heat. Once the oil is heated, add in the diced onion and saute for 3-5 minutes until the onion is softened. Add in the garlic and saute for 30-60 seconds, just to toast.
- Add the broth, cubed sweet potato, black beans, tomatoes, quinoa, and seasonings into the pan.
- Turn the heat to high heat and bring the mixture to a boil. Once bubbling, reduce the heat to medium-low and simmer for 25-30 minutes, uncovered, until the sweet potatoes are tender. If you find the liquid is evaporating too quickly, reduce the heat to low and add a splash more broth as needed to thin.
- Once thickened, remove from the heat. Stir in the juice of a fresh lime and taste to adjust salt if needed. Serve plain or with toppings of choice.
Video
Notes
Storage: Store leftovers in an airtight container for up to 5 days in the refrigerator or in a freezer-safe container, leaving room for expansion, for up to 3 months. To reheat, add in a splash of water or stock and heat gently over medium heat on the stove or in 1-minute intervals in the microwave.
Quinoa: Be sure to rinse the quinoa to rid it of its bitter taste. You may also omit the quinoa--it adds bulk and protein, but this chili is delicious without it.
Chili Seasoning: In place of the seasonings (chili powder, salt, cumin, cayenne, garlic powder, and onion powder) use 1½ tablespoons of homemade chili seasoning or your favorite chili blend.
Swap the beans: Pinto or red beans both work in place of black beans.
Slow Cooker Option: Sauté onion and garlic in 1 tablespoon oil in a small non-stick skillet for 3-5 minutes, then add to base of slow cooker. Add remaining ingredients (minus the lime juice) and stir to combine. Cook on low for 8 hours or high for 5-6 hours until the sweet potatoes are perfectly tender.
Nutrition
Calories: 339kcal | Carbohydrates: 60g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 657mg | Potassium: 973mg | Fiber: 15g | Sugar: 7g | Vitamin A: 4435IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 6mg
