Vegetarian-Sweet-Potato-Chili14
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Sweet Potato Black Bean Chili

Sweet Potato Chili loaded with black beans, carrots, garlic and parsnips! This is definitely a comforting crowd pleaser!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: American
Servings: 12 -14
Calories: 153kcal
Author: Kaylee Pauley

Ingredients

  • 1 tbsp coconut oil
  • 3-4 cloves garlic minced
  • 2 medium onion diced
  • 2 bell peppers chopped
  • 3 large sweet potatoes peeled and chopped
  • 3 large carrots peeled and sliced
  • 3 large parsnips peeled and sliced (OR 6 large carrots and nix parsnips)
  • 2 15 ounce cans black beans
  • 1 15 ounce can fire roasted diced tomatoes with green chiles
  • 1 6 ounce can tomato paste
  • 1 1/2 cups low sodium vegetable broth
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  • Peel, chop, mince and dice all vegetables as listed above.
  • Using a large pot, saute onions and garlic in coconut oil for 2-3 minutes. Add bell peppers and cook another 1-2 minutes.
  • Then add sweet potatoes and carrots/parsnips, stir to combine and cook another 5-7 minutes.
  • Reduce heat to medium low, add black beans (I drain and rinse one can and add the other as it is for the additional liquid), diced tomatoes, tomato paste, vegetable broth, and all seasonings. Stir to combine well.
  • Reduce to low and simmer, partly covered for 40-45 minutes, stirring occasionally until all flavors have mixed and vegetables are cooked. If pressed for time, you can cook over medium heat for 20-25 minutes. Just check periodically to ensure potatoes and carrots don't get too soft.
  • Top with shredded cheese, avocado, Greek yogurt or sour cream and serve with organic tortilla chips!

Nutrition

Serving: 1g | Calories: 153kcal | Carbohydrates: 30.6g | Protein: 5.8g | Fat: 1.1g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.1g | Sodium: 362.2mg | Fiber: 5.9g | Sugar: 3.9g