Description
This Sweet Potato and Bean Chili is a nutritious and flavorful dish, perfect for cozy dinners or meal prep. Packed with sweet potatoes, colorful veggies, and protein-rich beans, it’s a hearty option that can be topped with fresh cilantro, avocado, and lime for a refreshing finish. Enjoy a warm bowl of comfort!
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 medium carrots, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with juices)
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1 cup corn (fresh, frozen, or canned)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving)
- Shredded cheese (optional, for serving)
Instructions
- Peel and dice the sweet potatoes into small cubes, about 1/2 inch in size.
- Chop the onion and bell pepper, removing seeds if desired.
- Dice the carrots into small pieces.
- Mince the garlic using a garlic press or knife.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Toss in the diced sweet potatoes, bell pepper, and carrots. Stir and cook for about 5-7 minutes until the vegetables soften slightly.
- Add the black beans and kidney beans to the pot.
- Pour in the can of diced tomatoes with their juices.
- Add the vegetable broth, adjusting the amount based on your desired thickness.
- Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using).
- Season with salt and pepper to taste.
- Bring the chili to a gentle boil over medium-high heat. Once bubbling, reduce the heat to low and cover the pot.
- Let it simmer for about 25-30 minutes, stirring occasionally. Adjust the consistency with more broth or water if needed.
- Stir in the corn and lime juice just before serving.
- Serve hot, garnished with fresh cilantro, avocado slices, and shredded cheese if desired.
Notes
- This chili can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Feel free to customize the vegetables or beans based on your preferences or what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes