Sweet Potato and Black Bean Chili

Name: Sweet Potato and Black Bean Chili
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 397 grams can black beans, drained and rinsed; 1 Tbsp New Mexico chile powder, or 1/2 to 1 tsp. cayenne or ancho chile powder; 1 teaspoon chipotle chile powder; 3 garlic cloves, chopped; 1 teaspoons ground coriander; 2 teaspoons ground cumin; 4 servings Kosher salt and pepper; 3 Tbsps olive oil; 1 onion, chopped; 1 red bell pepper, seeded and chopped; 454 grams sweet potatoes (about 2 small), cut into 1/2-in. dice; 473 milliliters vegetable broth

Sweet Potato and Black Bean Chili might be just the American recipe you are searching for. This soup has 274 calories, 8g of protein, and 11g of fat per serving. This gluten free and vegan recipe serves 4. A mixture of vegetable broth, ground coriander, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Heat oil in a medium pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add onion, garlic, bell pepper, and sweet potatoes and cook, stirring, until vegetables soften, about 5 minutes.

Ingredients you will need

Sweet Potato

Bell Pepper

Vegetable

Garlic

Onion

Add New Mexico and chipotle chile powders, cumin, and coriander and cook until spices are fragrant, about 10 seconds. Stir in beans and broth and partially cover. Reduce heat to medium and cook, stirring occasionally, until sweet potatoes are soft and chili is slightly thickened, about 15 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper