Description
A smoky, hearty, and slightly sweet chili featuring tender sweet potatoes, creamy black beans, and chipotle peppers in adobo sauce, perfect for cozy dinners or meal prep.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 2 cups cooked or canned black beans, drained and rinsed
- 1 can (400 g) diced tomatoes
- 3 cups vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat Your Equipment: Place a large pot over medium heat to warm.
- Combine Ingredients: Add olive oil, sauté onion until soft, then add garlic, cumin, smoked paprika, and chili powder. Stir until fragrant.
- Prepare Your Cooking Vessel: Add diced sweet potatoes, black beans, and chopped chipotle peppers to the pot.
- Assemble the Dish: Pour in diced tomatoes and vegetable broth, stirring to combine.
- Cook to Perfection: Simmer for about 25 minutes until sweet potatoes are tender.
- Finishing Touches: Taste and adjust salt and pepper, stir in fresh cilantro.
- Serve and Enjoy: Ladle into bowls and serve warm.
Notes
- Add a squeeze of lime at the end for brightness.
- Let the chili rest for 10 minutes before serving to deepen flavors.
- Top with avocado or plant-based yogurt for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 13 g
- Protein: 10 g
- Cholesterol: 0 mg