Description
Warm up with this hearty Chipotle Sweet Potato Black Bean Chili, featuring a delightful mix of sweet potatoes, black beans, and smoky chipotle flavors that create a comforting meal.
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 can (15 oz) black beans, drained and rinsed
- 2 chipotle peppers in adobo sauce, chopped (adjust to taste)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
- Olive oil for sautéing
Instructions
- Sauté the Aromatics: Heat a splash of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Add Sweet Potatoes: Toss in the cubed sweet potatoes and stir well. Season with cumin and chili powder. Cook for about 5 minutes to allow them to soften slightly while absorbing flavors.
- Spice It Up: Add the chopped chipotle peppers along with their adobo sauce. Adjust the amount based on your spice preference.
- Pour in the Broth: Add the vegetable broth along with the drained black beans. Bring to a gentle boil before reducing heat to low. Simmer uncovered for about 20 minutes until sweet potatoes are fork-tender.
- Taste Test Time: Taste your chili! Adjust seasoning as needed—add more salt or a dash of lime juice if desired.
- Serve it Up: Ladle generous portions into bowls and add optional garnishes like avocado slices or cilantro. Enjoy this warm hug of flavors!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For a thicker chili, mash some sweet potatoes while cooking. Feel free to substitute sweet potatoes with regular potatoes or add corn for extra sweetness. Letting the chili sit overnight enhances its flavors significantly.