If you're looking for a healthy and delicious vegetarian chili, this sweet potato and black bean chili recipe is perfect for you. The combination of sweet potatoes, black beans, and quinoa creates a hearty and satisfying meal that's packed with protein and fiber.
Ingredients:
- 1 large sweet potato, peeled and diced
- 1 can black beans, drained and rinsed
- 1/2 cup quinoa, rinsed
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 cups vegetable broth
- 1 can diced tomatoes, undrained
- 1/4 cup chopped fresh cilantro
This chili is easy to make and can be made in one pot. Start by heating the olive oil in a large pot over medium heat. Add the onion, red bell pepper, and garlic, and cook for about 5 minutes or until the vegetables are tender.
Next, add the sweet potato, black beans, quinoa, chili powder, cumin, smoked paprika, cayenne pepper, and salt to the pot. Stir to combine the ingredients.
Pour in the vegetable broth and diced tomatoes, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the sweet potatoes and quinoa are tender.
Remove the pot from the heat and stir in the chopped cilantro. Serve the chili hot with your favorite chili toppings like avocado, sour cream, or shredded cheese.This sweet potato and black bean chili recipe is perfect for meal prepping and can be stored in the refrigerator for up to 5 days. It's also vegan, gluten-free, and packed with nutrients, making it a healthy and delicious option for any meal.
