Sweet Potato Black Bean Chili
Sweet, spicy, and savory, this easy sweet potato black bean chili is filling, satisfying, and absolutely delicious!
Servings: 9 cups
Calories: 165kcal
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 medium green bell pepper, diced ½" (~1 cup)
- 1 medium sweet potato, diced ¾" (~2 cups)
- 1 small red onion, diced ½" (~1 cup)
- 4 garlic cloves, minced
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 Tablespoon cocoa powder
- ½ teaspoon cinnamon
- 28 ounce can fire-roasted tomatoes, crushed or diced
- 2- 15 ounce cans low-sodium black &/or kidney beans, drained and rinsed
- 2 cups water
- Salt & pepper to taste
Instructions
- Heat a large pot over medium high heat. Add oil.
- Once the oil is shimmering, add the bell pepper, sweet potato, and onion. Sprinkle with a pinch of salt. Sauté for approximately 10 minutes or until the onion is translucent and the sweet potatoes are beginning to soften.
- Add the garlic, chili powder, cumin, cocoa powder, and cinnamon, and sauté for 30 seconds, stirring frequently.
- Add tomatoes, beans, and water and bring to a boil. Once boiling, reduce to a simmer. Simmer uncovered for 25 minutes. Add salt and pepper to taste. Enjoy!
Notes
Toasting the spices before adding the liquid helps build flavor, but be careful not to burn them! Burnt spices add a bitter flavor to dishes.
Crockpot variation: Dump all ingredients in a crockpot, but eliminate the oil and decrease water to 1 cup. Cook on high for 3-4 hours or on low for 6-8 hours.
Nutrition
Serving: 1cup | Calories: 165kcal | Carbohydrates: 27g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 195mg | Potassium: 439mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2787IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 3mg