Nothing beats the wintertime blues better than a steaming bowl of chili. Not your typical chili with meat and beans but a hearty bowl full of healthy veggies to chase those blue away.
Recently, I tried this Sweet Potato and Black Bean Chili for the first time during a clean eating challenge with my friend Emily from Thrivyest. It is so good, I have made it several times and my entire family loves it.
My recipe varies slightly from the original and I have included a few variations for you below.
- 1 Medium Onion, diced
- 1 Tblsp Olive Oil
- 3 Medium Sweet Potatoes, peeled and cut into bite size pieces
- 1 16 oz jar Chunky Salsa
- 1 15 oz can Seasoned Black Beans, drained and rinsed
- 3 Cups Vegetable Stock
- 1 Cup Water
- 1Tblsp Chili Powders
- 2 Tsp Ground Cumin
- ¼ to ½ Tsp Chipotle Powder
- Fresh Cilantro, chopped
- Sour Cream
In a large pot, saute the onion in the olive oil over medium heat about 3 to 5 minute until translucent. Add the sweet potatoes and all spices stirring to combine. Next, add the salsa, black beans, stock and water. Stir to combine the ingredients completely. Bring chili to a medium boil, uncovered. Reduce the heat to low, cover the pot with a lid and simmer for 30 minutes or until sweet potatoes are fork tender.
Serve in bowls topped with chopped cilantro, avocado, sour cream and/or cheese.
A couple of variations for the chili include:
- Add 1 chopped Red Bell Pepper and saute with the onions
- Use Chicken Stock in place of the vegetable stock and add 2 cups of cooked, shredded chicken
- Add another can of drained and rinsed Seasoned Black Beans – this will make the chili more hearty.
I hope you enjoy this recipe. Let me know if you it a try. This Chili makes clean eating really yummy and super easy.
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