Name: Sweet Potato and Black Bean Chili
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 tablespoons olive oil; 1 large Sweet Potato (peeled and diced); 1 large Yellow onion (diced); 2 cloves garlic (minced); 2 tablespoons chili powder; 1/2 teaspoon paprika; 1/2 teaspoon chipotle pepper (ground); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3 1/2 cups Vegetable stock; 15 ounces Black beans (canned, rinsed and drained); 14.5 ounces diced or crushed tomatoes; 1/2 cup dried quinoa; 1 each lime (juiced); 1 each Avocado (sliced for garnish)

Sarah Heckler, MS, RD/LDN, CISSN

This recipe is a great way to incorporate more plant proteins into your diet and is a great way to lighten up your favorite comfort food dishes. This chili is completely meat free but still packs a lot of flavor!

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Sweet Potato and Black Bean Chili

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories

Ingredients

3 tablespoons olive oil
1 large Sweet Potato peeled and diced
1 large Yellow onion diced
2 cloves garlic minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon chipotle pepper ground
1/4 teaspoon salt
1/4 teaspoon black pepper
3 1/2 cups Vegetable stock
15 ounces Black beans canned, rinsed and drained
14.5 ounces diced or crushed tomatoes
1/2 cup dried quinoa
1 each lime juiced
1 each Avocado sliced for garnish

Instructions

In a large pot, heat the olive oil over medium heat.
Add the sweet potatoes and onion and cook for about 5 minutes.
Add in garlic, chili powder, chipotle powder, salt and pepper.
Add the stock, tomatoes, black beans and quinoa and bring to a boil. Stir everything to combine.
Reduce heat to a simmer and cover the pot. Cook for 45-60 minutes or until quinoa is fully cooked and sweet potatoes are soft.
Add the lime juice and remove the pot from heat.
Garnish with avocado.