Sweet Potato & Black Bean Chili
15 min
Prep time
35 min
Cook time
4
Servings
380
Calories
A hearty plant-based chili loaded with anti-inflammatory sweet potatoes, black beans, tomatoes, and warming spices. Comfort food that fights inflammation.
Ingredients
4 servings- 2 large sweet potatoes, cubed
- 2 cans (15 oz each) black beans, drained
- 1 can (28 oz) crushed tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Avocado and cilantro for topping
Fights inflammation
Instructions
- 1
Step 1
Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes.
- 2
Step 2
Add garlic, chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute.
- 3
Step 3
Add cubed sweet potatoes and stir to coat with spices.
- 4
Step 4
Pour in crushed tomatoes and 1 cup water. Bring to a boil.
- 5
Step 5
Reduce heat and simmer for 20 minutes until sweet potatoes are tender.
- 6
Step 6
Add black beans and cook for another 10 minutes.
- 7
Step 7
Season with salt and pepper. Serve topped with sliced avocado and cilantro.
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Nutrition per serving
Based on 4 servings.
380
Calories
16g
Protein
62g
Carbs
8g
Fat
18g
Fiber
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