Sweet Potato Black Bean Chili
So flavorful and simple to make, this sweet potato black bean chili is a delightfully satisfying meatless meal. Healthy eating at its best!
Ingredients
- 1 tablespoon olive oil
- 2 medium-large sweet potatoes peeled and diced
- 1 medium red onion chopped
- 4 cloves garlic minced
- 2 tablespoons chili powder
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 3 and 1/2 cups vegetable broth
- 1 (15 ounce) can black beans drained and rinsed
- 1 (14.5 ounce) can diced tomatoes with liquid
- ½ cup uncooked quinoa
- avocado, cilantro, cornbread, corn chips as desired, to serve
Instructions
- Warm oil in a large pot or Dutch oven over medium-high heat. Add sweet potato and onion; cook for about 5 minutes, until the onion begins to soften. Add garlic, chili powder, chipotle chili powder, cumin, and salt. Stir to combine.
- Add broth, beans, tomatoes, and quinoa. Stir well and bring the mixture to a boil, then cover the pot and reduce heat to maintain a moderate simmer.
- Cook for 40-50 minutes, until the quinoa is cooked and the entire mixture has a thick, chili-like consistency.
- Remove pot from the heat, taste, and add additional salt if desired. Serve hot with chopped avocado, a sprinkling of cilantro, cornbread or corn chips, and a squeeze of lime juice as desired.
Notes
- Slow Cooker Instructions: Place all the ingredients in your slow cooker or Crockpot, stir well, and cook for 7-8 hours on low, or 4-5 hours on high.
- Instant Pot Instructions: With the Instant Pot on the sauté function, briefly cook the onion and sweet potato in a bit of olive oil. Add seasonings, followed by the broth, beans, diced tomatoes, and quinoa. Scrape the bottom of the pot well to release any browned bits, as this will help prevent a burn notice. Stir, seal, and cook for 8 minutes on high pressure. Quick release the pressure, remove lid and stir. Leave the Instant Pot on its keep warm function while the chili thickens to your desired consistency.
- Storage: Leftovers keep well tightly-covered in the fridge for 4-5 days. Reheat small bowls in the microwave, or a larger amount directly on the stovetop.
- Recipe: Adapted from What's Gaby Cooking.
Nutrition Estimate
Calories: 269 kcal, Carbohydrates: 49 g, Protein: 11 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 743 mg, Potassium: 801 mg, Fiber: 11 g, Sugar: 7 g, Vitamin A: 11900 IU, Vitamin C: 10 mg, Calcium: 86 mg, Iron: 4 mg
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