Sweet Potato Black Bean Chili
Estimate, per serving
- Cal
- 280
- Protein
- 11.5g
- Carbs
- 48g
- Fat
- 4.5g
- Sodium
- 680mg
- Fiber
- 10g
Ingredients
- avocado oil
- 0.8 tbsp
- yellow onionchopped
- 3/8 medium
- poblano pepperdiced
- 1
- garlicminced
- 2 cloves
- sweet potatopeeled and diced
- 1 5/8 cups
- chili powder
- 0.8 tbsp
- ground cumin
- 0.8 tsp
- cayenne pepper
- 0.2 tsp
- black pepperfreshly cracked
- 3/8 tsp
- sea salt
- 0.2 tsp
- black beans in mild chili sauce
- 1 5/8 (15 oz) cans
- fire-roasted crushed tomatoes
- 0.8 (28 oz) can
- low-sodium vegetable broth
- 1.2 cups
Method
- 01Heat avocado oil in a large pot over medium-high heat. Add onion and poblano, sauté until tender, about 8-10 minutes.10 min
- 02Add sweet potato, garlic, chili powder, cumin, and cayenne. Stir and cook until garlic is fragrant, about 30 seconds. Season with salt and pepper.
- 03Add tomatoes and 1 cup broth, scraping the bottom of the pot. Add beans with their liquid and stir to combine.
- 04Bring to a boil, then reduce heat to a simmer. Cover and simmer 20 minutes or longer. Taste and adjust seasoning. Add remaining broth if needed to reach desired consistency.20 min
Fits
- Vegan
- Vegetarian
- Pescatarian
- Gluten-free
- Dairy-free
- Egg-free
- Soy-free
- Nut-free