Nut-free Sweet Potato And Black Bean Chili
This Nut-Free Sweet Potato and Black Bean Chili is a delicious and hearty dish that is perfect for a cozy night in. Packed with flavor and nutrients, this chili is a great option for those with nut allergies.
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
- Salt and pepper to taste
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, and cook for 5 minutes.
- Stir in the black beans, diced tomatoes, vegetable broth, chili powder, and cumin. Season with salt and pepper.
- Bring the chili to a boil, then reduce the heat and simmer for 20 minutes, or until the sweet potatoes are tender.
- Adjust the seasoning if needed, and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 8g
Supplies
Large pot Cutting board Knife Measuring spoons Can opener Spatula
Tools
Stove
Serving suggestions
Serve the chili topped with avocado slices, cilantro, and a dollop of sour cream. It pairs well with cornbread or a side salad.
Tips & tricks
For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the chili.
Cost
$10