Name: Sweet Potato Black Bean Chili
Total time: 30 min
Yield: 5 servings
Ingredients: 1 tbsp avocado oil; 1/2 medium yellow onion, chopped; 1 poblano pepper, diced; 3 cloves garlic, minced; 2 cups sweet potato, peeled and diced; 1 tbsp chili powder; 1 tsp ground cumin; 1/4 tsp cayenne pepper; 1/2 tsp black pepper, freshly cracked; 1/4 tsp sea salt; 2 (15 oz) cans black beans in mild chili sauce; 1 (28 oz) can fire-roasted crushed tomatoes; 1 1/2 cups low-sodium vegetable broth

Estimate, per serving

Cal: 280
Protein: 11.5g
Carbs: 48g
Fat: 4.5g
Sodium: 680mg
Fiber: 10g

Ingredients

avocado oil: 2 3/8 tbsp
yellow onionchopped: 1.2 medium
poblano pepperdiced: 2
garlicminced: 7 cloves
sweet potatopeeled and diced: 4.8 cups
chili powder: 2 3/8 tbsp
ground cumin: 2 3/8 tsp
cayenne pepper: 5/8 tsp
black pepperfreshly cracked: 1.2 tsp
sea salt: 5/8 tsp
black beans in mild chili sauce: 4.8 (15 oz) cans
fire-roasted crushed tomatoes: 2 3/8 (28 oz) can
low-sodium vegetable broth: 3 5/8 cups

Method

01Heat avocado oil in a large pot over medium-high heat. Add onion and poblano, sauté until tender, about 8-10 minutes.10 min
02Add sweet potato, garlic, chili powder, cumin, and cayenne. Stir and cook until garlic is fragrant, about 30 seconds. Season with salt and pepper.
03Add tomatoes and 1 cup broth, scraping the bottom of the pot. Add beans with their liquid and stir to combine.
04Bring to a boil, then reduce heat to a simmer. Cover and simmer 20 minutes or longer. Taste and adjust seasoning. Add remaining broth if needed to reach desired consistency.20 min

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free
Nut-free