Black Bean and Sweet Potato Chili (Vegetarian)

Black beans are a great source of plant-based protein and fiber, making this chili a nutritious and satisfying vegetarian option.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Black Bean and Sweet Potato Chili (Vegetarian)

Cooking Method: Sautéing, Simmering Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1400

Best Season: Winter

Ingredients

Servings

• 2 can Black Beans
• 2 large Sweet Potatoes
• 1 medium Onion
• 3 clove Garlic
• 1 medium Bell Pepper
• 1 can Canned Diced Tomatoes
• 2 cup Vegetable Broth
• 2 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Olive Oil
• 2 tablespoon Fresh Cilantro
• 4 wedge Lime

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, minced garlic, and diced bell pepper. Sauté until softened.
3. Add diced sweet potatoes, black beans, canned diced tomatoes, vegetable broth, chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper.
4. Bring to a boil, then reduce heat and simmer for 25-30 minutes until sweet potatoes are tender.
5. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 65g22%

Sugars 12g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.