Sweet Potato Chili

Name: Sweet Potato Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion; 2 large sweet potatoes; 1 green bell pepper; 4 garlic cloves; 2 tablespoons chili powder; 2 teaspoons smoked paprika; 2 teaspoon cumin; 1 teaspoon oregano; 1 teaspoon salt; ½ teaspoon black pepper; 2 cups low-sodium vegetable broth; 2 15 oz can black beans; 1 28 oz can fire roasted diced tomatoes; 1 4.5 oz can chopped green chilis; avocados; fresh cilantro

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5.0

504 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
472 kcal
Course
Main Course, Soup, Dinner
Cuisine
American

Sweet Potato Chili

Xia Schmidt

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This Sweet Potato Chili is basic in ingredients but sophisticated in flavor - it has a sweet smoky flavor & packed with a healthy dose of protein and fiber!

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Ingredients

Servings

1 tablespoon olive oil
1 onion chopped
2 large sweet potatoes peeled and chopped into ½ inch pieces
1 green bell pepper seeded and diced
4 garlic cloves minced
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
2 cups low-sodium vegetable broth
2 15 oz can black beans rinsed and drained
1 28 oz can fire roasted diced tomatoes with its juices
1 4.5 oz can chopped green chilis with its juices
avocados diced, for serving
fresh cilantro for serving

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Instructions

In a large heavy bottom pot over medium-high heat, heat the olive oil. Add the onions, sweet potatoes, bell pepper and garlic. Stir to combine, and cook until the onions are translucent and the vegetables soften, about 5-7 minutes.
Add the chili powder, smoked paprika, cumin, oregano, salt and pepper, and stir to coat the vegetables.
Pour the vegetable broth, black beans, diced tomatoes with their juices and chopped green chilis with their juices. Stir to combine and bring mixture to a boil.
Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30-35 more minutes, stirring a couple times until the vegetables continue to soften and the mixture thickens.
Ladle into bowls and serve with diced avocados and fresh cilantro, if desired.

Equipments used:

Notes

Recipe makes about 8 cups
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can chop everything up to 2 days in advance. Sweet potatoes can stay chopped at room temperature or in the fridge without getting spoiled.
Substitutes: For best results, follow the recipe as is. However you can switch up the beans though and some of the spices if you prefer.

Nutrition Information

Show Details

Serving 1serving Calories 472kcal (24%) Carbohydrates 90g (30%) Protein 19g (38%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 1994mg (83%) Potassium 1497mg (43%) Fiber 26g (104%) Sugar 15g (30%) Vitamin A 26772IU (535%) Vitamin C 51mg (57%) Calcium 245mg (25%) Iron 9mg (50%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 472 kcal

% Daily Value*

Serving	1serving
Calories	472kcal	24%
Carbohydrates	90g	30%
Protein	19g	38%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	1994mg	83%
Potassium	1497mg	32%
Fiber	26g	104%
Sugar	15g	30%
Vitamin A	26772IU	535%
Vitamin C	51mg	57%
Calcium	245mg	25%
Iron	9mg	50%