55mBlack Bean Sweet Potato Chili
A hearty Saturday dinner chili with black beans, kidney beans, sweet potatoes, tomatoes, corn, and onion. This healthy vegan entree is mild, family-friendly, and made with common grocery-store ingredients.
- Energy
- 455 calories per serving
- Protein
- 17.6 g per serving
- Carbs
- 87.5 g per serving
- Fat
- 4.6 g per serving
- Sodium
- 1512 mg per serving
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Cook this recipe
- frozen corn-1 cup
- yellow onion-1 large
- garlic-3 cloves
- sweet potatoes-2 medium
- canned black beans-1 can
- canned kidney beans-1 can
- canned diced tomatoes-1 can
- water-1 cup
- chili powder-2 tablespoons
- olive oil-1 tablespoon
- ground cumin-1 teaspoon
- salt-1 teaspoon
Prep the vegetables: dice the onion, mince the garlic, peel and cube the sweet potatoes, then drain and rinse the beans.
Use a stable cutting board and keep fingers tucked while cutting sweet potatoes.
Open cans carefully and avoid touching sharp lid edges.
Heat the olive oil in a large pot over medium heat. Add the onion and salt, then cook for 4 minutes until the onion is softened and lightly golden.
Keep the pot handle turned inward to reduce the risk of spills.
Stir in the garlic, chili powder, and cumin. Cook for 30 seconds until the spices are fragrant.
Add the sweet potatoes, diced tomatoes, black beans, kidney beans, frozen corn, and water. Stir well to combine the chili and scrape the bottom of the pot.
Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 25 to 30 minutes until the sweet potatoes are tender when pierced with a fork.
Lift the lid away from your face to avoid steam burns.
Uncover and simmer for 5 more minutes to slightly thicken the chili, stirring often. Taste and adjust salt if needed before serving hot.
Let the chili cool slightly before serving to children.
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