Description
A hearty and flavorful vegetarian chili made with sweet potatoes and black beans, perfect for chilly nights.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: cilantro, avocado, cheese
Instructions
- In your crockpot, combine the diced sweet potatoes, drained black beans, canned tomatoes, chopped onion, minced garlic, vegetable broth, chili powder, cumin, and paprika.
- Gently stir everything together to ensure the spices and ingredients intermingle wonderfully.
- Season with salt and pepper to taste, adjusting according to your preference.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes become tender.
- Serve hot, adorned with fresh cilantro, creamy avocado, or a sprinkle of cheese.
Notes
Make ahead by prepping veggies the night before. Can also be made on the stovetop in 30-40 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg