Sweet Potato & Black Bean Chili in less than 30 Minutes!

Days go by faster and faster some weeks. With just 7 ingredients and 30 minutes you can have dinner served.

This sweet potato & black bean chili is great for those cold days when you just want something comforting and warm to eat.

Vegetarian friendly but if you'd like, don't hesitate to add in a pound of your favorite ground meat. All you'd need to do is brown it and add it in.

Ingredients needed:

• 1 tablespoon olive oil

• 1 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp garlic powder

• 1/2 tsp salt

• 2 cup, chopped bell pepper (any color)

• 1 cup, chopped onion

• 2 can (14-15oz can) petite diced tomatoes (not drained)

• 1 1/2 cup, cubed raw sweet potato

• 1 can (16oz) low-sodium pinto beans (rinsed and drained)

• 1 can (16 oz) low-sodium black beans (rinsed and drained)

• 1 cup vegetable or chicken broth

Directions:

• Heat olive oil in a large pot over medium heat. Add onions and bell peppers to the pan along with the chili powder, cumin, garlic powder, and salt.

• Saute for about 5 minutes or until onions are translucent and spices are fragrant.

• Add the canned tomatoes, beans, vegetable/chicken broth, and sweet potato to the pot. Bring to a boil, reduce heat to medium-low, and cover.

• Simmer for about 15-20 minutes or until the sweet potatoes are tender. Garnish with your favorite toppings. Enjoy!

• Store leftovers in an airtight container in the refrigerator for 3-5 days or the freezer for up to 3 months.

Downloadable/printable PDF recipe attached below

Quick Sweet Potato & Black Bean Chili.pdf

Download PDF • 590KB