Name: Sweet Potato and Black Bean Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 1 medium onion, chopped; 1 bell pepper, chopped; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; Salt and pepper, to taste; 2 cups vegetable broth

This hearty Sweet Potato and Black Bean Chili is packed with flavor and nutrition, featuring tender sweet potatoes, protein-rich black beans, and a mix of spices. It’s a warming, vegan-friendly dish that’s perfect for cozy dinners. The chili comes together with sautéed onions, garlic, and bell peppers, simmered with diced tomatoes and flavorful spices like cumin, chili powder, and smoked paprika. Serve with a dollop of sour cream or avocado for extra richness. Perfect for meal prep, leftovers can be enjoyed the next day!

Recipe Tips and Tricks:

For extra heat, add a chopped jalapeño.
Use fresh sweet potatoes for better texture.
This chili can be made in a slow cooker—just sauté veggies first.

Yield: 6 servings

Sweet Potato and Black Bean Chili

Hearty and nutritious Sweet Potato and Black Bean Chili, perfect for a cozy, flavorful dinner.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper, to taste
2 cups vegetable broth

Instructions

Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Sauté for 5-7 minutes, until softened.
Stir in the sweet potatoes, cumin, chili powder, and smoked paprika. Cook for another 2 minutes to toast the spices.
Add black beans, diced tomatoes, and vegetable broth. Stir to combine.
Bring to a simmer, cover, and cook for 30-35 minutes, until sweet potatoes are tender.
Season with salt and pepper to taste. Serve with toppings like sour cream or avocado.

Notes

This chili thickens as it sits, so add extra broth if needed.
Can be stored in the fridge for up to 5 days.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 119Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 446mgCarbohydrates 22gFiber 4gSugar 8gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.