Vegetarian Sweet Potato Black Bean Chili
With cooked-all-day-flavor but ready in a fraction of the time, this vegetarian Sweet Potato Black Bean Chili is easy and delish!
Ingredients
- 1 Tbsp. oil
- 1 small sweet white onion, diced
- 1 large or 2 small sweet potatoes, peeled and chopped into very small pieces
- 3 15 oz BUSH’S Black Beans in a Mild Chili Sauce (do not drain)
- 3 Tbsp. chili powder
- 1 15 oz can diced tomatoes (do not drain)
- 1 tsp. cinnamon
- Salt & pepper to taste
- 1 orange, zest
Toppings:
- Sour cream, optional
- Fresh cilantro, chopped (optional)
Instructions
- Heat the oil over medium high heat in a heavy, deep pot (I use my Le Creuset). Add the onion, cooking for 5 minutes.
- Add the sweet potatoes and gently stir. Add the beans, tomatoes, and spices. Bring to a low boil and simmer for 10-15 minutes or so, until the sweet potatoes are very soft.
- Add fresh orange zest; stir.
- Serve hot with sour cream and cilantro!
Notes
Reposted from October 2017.
Nutrition Facts
Calories: 105kcal, Carbohydrates: 19g, Protein: 2g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Sodium: 146mg, Potassium: 380mg, Fiber: 5g, Sugar: 7g, Vitamin A: 7587IU, Vitamin C: 15mg, Calcium: 64mg, Iron: 2mg