Loving the new interest the Husband has in his meals, last night I made a really good black bean chili, which is one of his favorites. It is loaded with protein, vegetables and good carbs. It was a little different from my usual black bean chilis due to the addition of sweet potato. I’ll be honest and say I wasn’t sure about sweet potatoes in my chile. I liked it. So did he.
It turned out much prettier than the photos show. It has great color and nice chunks of carrots and sweet potatoes. Promise!
I only share what we actually eat and like, so here it is:
BLACK BEAN AND SWEET POTATO CHILI
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 small sweet potatoes, peeled and chopped
- 2 medium carrots, sliced
- 1/2 yellow bell pepper, chopped (optional)
- 2 tbsp olive oil
- 1 15 ounce can black beans
- 1 15 ounce can diced tomatoes or tomato sauce
- 1/2 cup vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne (or to taste)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.Reduce heat to medium low, and add remaining ingredients, stirring to combine well.
Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.
Garnish with diced avocado or shredded cheese
Nutritional information (per serving):
Calories: 427, Calories from Fat: 67
% Daily Value:
Total Fat: 7.5g, 12% / Saturated Fat: 1.2g, 6% Trans Fat: 0g
Sodium: 368mg, 15%
Total Carbohydrates: 72.0g, 24%
Dietary Fiber: 17.3g, 69%
Vitamin A 289%, Vitamin C 65%, Calcium 15%, Iron 31%