Gluten-free Sweet Potato And Black Bean Chili
This Gluten-Free Sweet Potato and Black Bean Chili is a hearty and flavorful dish that is perfect for a cozy night in. Packed with protein and fiber, this chili is a nutritious and satisfying meal for any occasion.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the sweet potatoes and red bell pepper to the pot, and cook for 5 minutes.
- Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper.
- Bring the chili to a simmer, then reduce the heat and let it cook for 25-30 minutes, or until the sweet potatoes are tender.
- Adjust the seasoning if needed, then serve the chili hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 12g
- Carbohydrates
- 55g
- Fiber
- 12g
- Fat
- 5g
Supplies
Large pot Knife Cutting board Measuring spoons Can opener Serving bowls
Tools
Stove
Serving suggestions
Serve the chili with a dollop of dairy-free yogurt and a side of gluten-free cornbread.
Tips & tricks
For a spicier kick, add a pinch of cayenne pepper to the chili.
Cost
$15