When the weather cools down, there’s nothing like a bowl of hearty, comforting chili to warm you up! This Sweet Potato Black Bean Vegetarian Chili isn’t just cozy—it’s packed with good-for-you ingredients like sweet potato, black beans, and spinach----that make it a nutritious dinner winner!
Plus, it’s perfect for meal prep, and tastes even better the next day, so make a double batch! Store it in the fridge for up to four days or freeze portions for up to three months. Reheat it on the stove or in the microwave for an instant, stress-free meal.
Who knew healthy eating could be so deliciously easy?
Sweet Potato Black Bean Vegetarian Chili
Prep Time: 15 minutes
Cooking Time: 35 minutes
Makes: 8 servings
Ingredients
4 tsp (20 mL) canola oil
1 large onion, diced
3 cloves garlic, minced
1/4 cup (60 mL) tomato paste
4 cups (1 L) peeled, chopped sweet potatoes (2 sweet potatoes)
1 large sweet orange pepper, chopped (about 1-1/2 cups/375 mL)
2 tbsp (30 mL) chili powder
2 tsp (10 mL) ground cumin
2 tsp (10 mL) dried oregano
2 cans (540mL each) drained and rinsed, black beans
1 can (796 mL) no salt added diced tomatoes (with juice)
2 cups (500 mL) water
3 cups (750 mL) baby spinach
Juice of 1/2 lime (or more to taste)
1/2 tsp (2 mL) each salt and freshly ground pepper
Optional garnishes: Plain Greek yogurt, diced jalapeno, chopped fresh cilantro, sliced avocado
How to make:
In a large pot, heat oil over medium-high heat. Add onion; sauté until starting to soften. Stir in garlic and tomato paste; cook for 1 minute, stirring constantly.
Add sweet potatoes, orange pepper, chili powder, cumin, and oregano; sauté for 2 minutes. Stir in black beans, diced tomatoes, and water; increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until sweet potatoes are tender, about 15 minutes.
Stir in spinach and cook just until slightly wilted. Stir in lime juice, salt, and pepper.
Serve with Greek yogurt, jalapeno, cilantro, and avocado (as desired).
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