Sweet Potato and Black Bean Chili
Recipe type: Dinner
Serves: 5
  • 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}
  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.
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.
Nutrition Information
Serving size: (1 cup) Calories: 298 Fat: 6g Saturated fat: 1g Carbohydrates: 54g Sodium: 240mg Fiber: 14g Protein: 12g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2017/04/25/sweet-potato-black-bean-chili/