Sweet Potato & Black Bean Chili

The weather has been so strange in Tennessee lately. One day it is sunny and mid 60s and the next there are snow flurries! Not only does this mess with my wardrobe, but also my taste buds! Warm days my brain starts craving spring berry salads, but then the next day all I want is something hot!

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This sweet potato & black bean chili is especially perfect for those chilly, flurry filled days. Filled with cubed sweet potatoes, black beans, and a little spicy kick this chili is sure to warm and fill you up!

Start by heating 1 tablespoon of olive oil over medium heat in a large stock pot. Add the onion, bell pepper, cubed sweet potatoes, and garlic and saute until onion is translucent and peppers are tender. Mix in black beans, diced tomatoes, vegetable broth, shredded rotisserie chicken, chili powder, cumin, and cayenne pepper (1). Bring chili to a boil. Once boiling, lower heat and allow chili to simmer uncovered for 20 minutes. Top with avocado, cheese, or cilantro and enjoy!

 

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 Sweet Potato & Black Bean Chili
Filled with cubed sweet potatoes, black beans, and a little spicy kick this chili is sure to warm and fill you up!
Cook Time 30 minutes
Servings
6-8 servings
Ingredients
  • 1 large sweet potato cubed
  • 1 bell pepper diced
  • 1 red onion diced
  • 4 cloves garlic minced
  • 1 14 ounce can black beans rinsed
  • 2 14 ounce cans diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • avocado & cilantro to garnish
  • 1 cup shredded rotisserie chicken
Cook Time 30 minutes
Servings
6-8 servings
Ingredients
  • 1 large sweet potato cubed
  • 1 bell pepper diced
  • 1 red onion diced
  • 4 cloves garlic minced
  • 1 14 ounce can black beans rinsed
  • 2 14 ounce cans diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • avocado & cilantro to garnish
  • 1 cup shredded rotisserie chicken
Instructions
  1. Heat 1 tablespoon of olive oil over medium heat in a large stock pot.
  2. Add the onion, bell pepper, cubed sweet potatoes, and garlic and saute until onion is translucent and peppers are tender.
  3. Mix in black beans, diced tomatoes, vegetable broth, shredded rotisserie chicken, chili powder, cumin, and cayenne pepper (1).
  4. Bring chili to a boil.
  5. Once boiling, lower heat and allow chili to simmer uncovered for 20 minutes.
  6. Top with avocado, cheese, or cilantro and enjoy!
Recipe Notes

(1) If you do not want the chili to be very spicy leave out the cayenne pepper!

For this Recipe:

White Footed Serving Bowls, Large Stock Pot, Potato Peeler, Ladle, Cayenne Pepper, Olive Oil

More From Lauren's Recipe Box:

Taco Chickpea Soup

Creamy Chicken & Wild Rice Soup

One Pot Jambalaya Soup

 

 

 

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