Black Bean Sweet Potato Chili
Warm up your kitchen with this hearty and flavorful sweet potato and black bean chili. Packed with wholesome ingredients like sweet potatoes, quinoa, and black beans, this chili is a comforting one-pot meal that is perfect for chilly days. The aromatic blend of spices and the addition of lime juice add a zesty kick to this satisfying dish. Top it off with your favorite garnishes like creamy avocado, fresh cilantro, or a dollop of crema for a complete and delicious meal.
— Constant Cookbook
Ingredients
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large red onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- ½ teaspoon ground chipotle pepper
- ½ teaspoon ground cumin
- 1/4 teaspoon salt
- 3 ½ cups vegetable stock
- 1 15-ounce cans black beans, rinsed
- 1 14.5-ounce can diced tomatoes
- ½ cup dried quinoa
- 4 teaspoons lime juice
- serving suggestions: avocado, cilantro, crema, cheese
Instructions
- Heat a large heavy bottom pot with the oil over medium high heat.
- Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
- Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir to incorporate.
- Cover the pot and reduce the heat to maintain a gentle simmer.
- Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is thick like a chili.
- Add the lime juice and remove the pot from the heat. Season with salt as needed.
- Garnish with avocado, cilantro, crema or cheese before serving.
Nutrition
- Calories: 318 kcal
- Carbohydrate Content: 56 g
- Protein Content: 12 g
- Fat Content: 6 g
- Saturated Fat Content: 1 g
- Sodium Content: 1638 mg
- Fiber Content: 13 g
- Sugar Content: 8 g
- Unsaturated Fat Content: 5 g
- Serving Size: 1 serving
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