Sweet Potato and Black Bean Chili
A hearty and budget-friendly sweet potato and black bean chili that's perfect for a cozy family dinner.
15 min
Prep
60 min
Cook
4
Serves
320
Calories
Macros · per serving
11g protein
58g carbs
6g fat
Ingredients
For 4 servings
- 2 sweet potato
- 2 tablespoon olive oil
- 1 onion
- 3 clove garlic
- 2 15-ounce cans canned black beans
- 1 28-ounce can canned diced tomatoes
- 2 cup vegetable broth
- 1 teaspoon ground cumin
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- salt — to taste
- black pepper — to taste
- 1 lime
- 1/4 cup cilantro
Instructions
- 1
Peel and dice the sweet potatoes into bite-sized cubes.
- 2
Heat the olive oil in a large pot over medium heat.
- 3
Chop the onion and mince the garlic, then add them to the pot, sautéing until the onion is translucent.
- 4
Add the diced sweet potatoes to the pot and cook for 5 minutes, stirring occasionally.
- 5
Drain and rinse the black beans and add them to the pot along with the canned diced tomatoes and vegetable broth.
- 6
Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper.
- 7
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the sweet potatoes are tender.
- 8
Juice the lime and add to the chili for a burst of freshness.
- 9
Chop the cilantro and use it to garnish the chili before serving.
Cook it this week.
NeatEat plans Sweet Potato and Black Bean Chili — and the rest of your week — around your budget, groceries included.