Sweet Potato and Black Bean Chili

In my house, we eat chili all year long, and this Sweet Potato and Black Bean Chili is no exception. It’s hearty and delicious, and when you set out a bunch of toppings like diced avocado, shredded cheese, cilantro, and plain Greek yogurt, everyone can customize their own savory bowls. Lucky for me, my family loves cilantro, but if you’re in the I-hate-cilantro camp, feel free to leave it out, or switch to parsley.

This vegetarian (and vegan, if you leave out the cheese) recipe is brimming with immune-boosting vitamin A as well as lots of fiber thanks to the can of black beans. But there’s so much more to this recipe in terms of flavor and good nutrition: bell peppers, corn kernels, a can of crushed tomatoes, lime juice and zest, chili powder, and cumin.

For those of you who know me from Meal Makeover Moms and for those of you who took my recent survey, DINNER was identified as the number-one most searched recipe category for busy families. No big surprise, but the survey results inspired me to shift my cooking focus to creating a new lineup of easy and nutritious recipes that you can assemble on busy weeknights. And here on the new site, I’ll also be adding fun flavors and adventurous ingredients to my new recipe creations, so you can break free from the same ‘ol, same ‘ol. Sound good?

Sweet Potato and Black Bean Chili

 

Author: Liz

Nutrition Information

• Serves: 5

• Serving size: (1 cup)
• Calories: 298

• Fat: 6g
• Saturated fat: 1g
• Carbohydrates: 54g
• Sodium: 240mg
• Fiber: 14g
• Protein: 12g

Recipe type: Dinner

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Ingredients

• One medium sweet potato (11 ounces), peeled and cut into ½-inch dice (2 cups)
• 1 medium red bell pepper, cut into ½-inch dice (1 generous cup)
• 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
• 1 bunch green onions, trimmed and cut into thin rounds (reserve about ¼ cup for a topping)
• One 26-ounce can crushed tomatoes
• One 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• Zest of 1 lime
• Juice of 1 lime
• ½ cup roughly chopped fresh cilantro, optional
• {Topping options: cilantro, plain Greek yogurt, shredded cheese, green onion, avocado}

Instructions

1. Preheat the oven to 425 degrees F.
2. Place the sweet potatoes and red bell peppers in a large bowl with 1 tablespoon olive oil and toss to coat. Sprinkle liberally with kosher salt and black pepper. Transfer to a large, foil-lined rimmed baking sheet and roast until tender, about 20 minutes. Toss halfway through.
3. Meanwhile, heat the remaining 2 teaspoons of oil in a Dutch oven or saucepan over low heat. Add the green onion and cook, stirring frequently, until golden, about 3 minutes.
4. Raise the heat, add the tomatoes, beans, corn, cumin, chili powder, and garlic powder and bring to a simmer. Stir in the cooked sweet potatoes and bell peppers and continue to simmer, stirring occasionally, until heated through, about 5 minutes.
5. Stir in the lime zest, lime juice, and cilantro as desired.
6. Serve with optional toppings.

Notes

There is more to this chili than meets the eye. It also contains 100% vitamin C per serving, 38% iron, and 220% of your daily requirement for vitamin A.

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