Description
A hearty and flavorful Sweet Potato & Black Bean Chili served with cornbread, perfect for a comforting meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 batch cornbread mix (for serving)
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the diced sweet potatoes, black beans, corn, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Prepare cornbread according to package instructions.
- Serve the chili hot with cornbread on the side.
Notes
- Feel free to add other vegetables like bell peppers or zucchini.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add jalapeños or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of chili with cornbread
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Sweet Potato, Black Bean, Chili, Cornbread, Vegetarian