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Black Bean & Sweet Potato Chili

Hearty, warm, nutritious- what could be better? This is a super simple meal to warm you up on a cold day!


Makes 6 servings



2 tablespoons olive oil

1 onion, diced

1 bell pepper, chopped (any color)

2 cloves garlic, minced

1 large sweet potato, peeled and chopped

2 cans low sodium black beans, drained

1 cup frozen corn

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

Salt & pepper to taste

1 (28 oz) can fire roasted tomatoes

8 oz of your favorite jar of salsa

1-2 cups vegetable stock

Garnish ideas:

Chopped avocados

Guacamole

Sour Cream or Greek Yogurt

Shredded cheese

Diced Scallions

Tortilla chips, crumbled


Directions:

Add olive oil to a large pot. On medium heat, cook onion and bell pepper until soft. Add in garlic and cook for one minute.


Add in sweet potatoes, black beans, corn, seasonings, the whole can of tomatoes, salsa, salt and pepper. Add your vegetable stock in at this time - start with 1 cup and add more to reach your desired consistency. Cook until sweet potatoes are tender. This should take about 15-20 minutes.


Garnish with your favorite toppings. Serve warm. Enjoy!


Notes:

  • Once chili is completely cool you can store in an airtight container for 3-5 days

  • To save time, you can peel your sweet potato and par cook it in the microwave

  • You can replace the vegetable stock with water or chicken stock

  • If you want to add more protein you can add ground beef, turkey or chicken. Brown meat after you cook your veggies


This recipe contains potential allergens. Here are possible substitutions:

  • cheese: replace cheese with your favorite dairy-free cheese, or you can omit

  • sour cream/Greek yogurt: use a dairy-free sour cream or thick plain yogurt or you can omit completely

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Caitlin Lewis MS, RD - owner

Dietitian, Culinary Nutritionist

Based out of Bluffton, SC, USA

Contact: Lewis.lowcountrynutrition@gmail.com