Description
A hearty, plant-based chili with sweet potatoes and black beans, perfect for a healthy dinner.
Ingredients
Scale
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- ½ teaspoon ground chipotle chile
- ¼ teaspoon salt
- 2½ cups water
- 2 (15-ounce) cans black beans, rinsed
- 1 (14-ounce) can diced tomatoes
- 4 teaspoons lime juice
- ½ cup chopped fresh cilantro
Instructions
- Heat oil in a Dutch oven over medium-high heat.
- Add sweet potato and onion and cook, stirring often, for 4 minutes.
- Add garlic, chili powder, cumin, chipotle, and salt. Cook for 30 seconds.
- Add water and bring to a simmer. Cover and cook for 10-12 minutes.
- Add beans, tomatoes, and lime juice. Bring to a simmer and cook for 5 minutes.
- Remove from heat and stir in cilantro.
Notes
- Serve with a squeeze of lime for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: low-calorie chili, sweet potato black bean chili, healthy dinner, easy crockpot recipes, plant-based meals