During the colder months, I enjoy finding variations on soup and chili recipes. This past fall I found a delightful vegetarian dish, Sweet Potato and Black Bean Chili.
Cooking Notes
If you would like to add protein to this recipe it tastes delicious with cooked ground turkey or chopped roasted chicken.
Ingredients:
- 1 large sweet potato or 2 small sweet potatoes, peeled and chopped
- 2 cups of cooked black beans or 2 (14 oz.) cans of reduced-sodium black beans
- 2 cups Bone Broth, chicken flavored
- 1 large onion, diced
- 2 tsp. Minced Garlic
- 2 tsp. Cumin
- 1 Tbls. Chili Powder
- 4 Tblsp. Lime Juice
- 1 (14 oz.) can of Diced Tomatoes
- Fresh Cilantro for topping
- Olive oil or cooking oil of choice
Ingredient Notes:
- I prefer using a can of pico instead of diced tomatoes. I think it adds just a little extra spicy flavor.
Directions:
- Heat saucepan to medium-high heat. Add sweet potato and onions, stirring often until the onion begins to soften (about 5 minutes).
- Add garlic, chili powder, cumin, and sea salt; stir until throughly mixed.
- Next add bone broth and bring to a gentle simmer. Cover and cook until sweet potatoes are tender (between 10 and 12 minutes).
- Add black beans, tomatoes (or pico), and lime juice; mix well and let cook for an additional 5 minutes
- Remove from heat and stir in cilantro.
- Serve warm with any additional toppings desired.
After making this dish several times I have decided to top with chopped avocado. It provides some healthy fats to the dish and cools down the spiciness of the dish. For additional suggestions, please visit the Mrs. B on a Mission YouTube channel for the cooking video that pairs with this recipe.
Enjoy this warm and tasty dish and let me know how it goes!
Happy Cooking, Mrs. B
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