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SWEET POTATO and BLACK BEAN CHILI - A delicious vegetarian chili for a fall or winter day #sweetpotato #beans #chili #fall #cleaneating #happilyunprocessed

Roasted Sweet Potato and Black Bean Chili


Description

This vegetarian sweet potato and black bean chili is a nutritious, comforting and filling meal that is made in ONE pot and ready in under 30 minutes!


Scale

Ingredients

  • 2 Cups Sweet Potatoes, peeled and cut into small cubes (under 1/2″)
  • 1 Cup Onion, diced
  • 1/2 Cup Red Pepper, diced finely
  • 1/2 Cup Carrot, diced finely
  • 2 Tbsp olive oil, divided
  • 1 1/2 Tbsp Chili Powder
  • 2 teaspoons Ground Cumin
  • 2 Tbsp Garlic, minced
  • 2 1/4 Cups Vegetable Broth
  • 1 (14 oz) Can Diced Tomates with Green Chiles
  • 14 oz. Crushed Tomatoes
  • 1 (14 oz) Can Black Beans, drained and rinsed
  • 1 (14 oz Can Pinto Beans, drained and rinsed
  • 3 Tbsp Tomato Paste

Toppings (optional)

  • Cilantro, lime wedges, diced avocado, sour cream, cheddar cheese, organic corn chips. guacamole

Instructions

  1. Heat 2 Tablespoons olive oil in a medium sized saucepan over medium heat until warm.  Add the onion and let sweat for about 2 minutes.  Add the sweet potatoes, red peppers and carrots.  Season with salt and pepper, chili powder and cumin.  Cook for another 4-5 minutes, stirring occasionally.
  2.  Add the garlic and sauté 1 minute longer.
  3. Add the vegetable broth, diced tomatoes, beans and crushed tomatoes.  (Optional:  sprinkle with a teaspoon or 2 of sugar to offset the acidity of the tomatoes).
  4. Lastly, add the tomato paste, and give it all a good stir.
  5. Bring to a light boil then reduce heat to low, cover and allow to simmer 20 minutes or until all the vegetables are tender and the chili has thickened slightly.
  6. Serve with sour cream, cilantro, avocado, chips if desired

WHAT TO SERVE WITH THIS:
GLUTEN FREE CORNBREAD