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.

Nut-free Sweet Potato And Black Bean Chili

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

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the sweet potatoes and red bell pepper, and cook for 5 minutes.
  3. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, and cumin. Season with salt and pepper.
  4. Bring the chili to a boil, then reduce the heat and simmer for 20 minutes, or until the sweet potatoes are tender.
  5. 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