Simple, 5 ingredient sweet potato black bean chili that comes together in less than 1 hour! Easy, delicious, super healthy and so satisfying! Throw in whatever spices you have to amp up the flavor.
Author: Minimalist Baker
Recipe type: Soup
Cuisine: Vegan, Gluten Free, Southwest
Serves: 6
Ingredients
CHILI
- 1 medium yellow or white onion, diced ( + coconut or olive oil)
- 3 medium sweet potatoes, scrubbed clean + chopped into bite sized pieces (organic when possible | ~4 cups)
- 1 16-ounce jar salsa (chunky is best)
- 1 15-ounce can black beans (with salt | if unsalted, add more salt), slightly drained
- 2 cups vegetable stock + 2 cups water
OPTIONAL SPICES:
- 1 Tbsp Chili Powder
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp chipotle powder
- 1-2 tsp hot sauce
FOR SERVING
- Fresh Cilantro
- Chopped Red Onion
- Guac / Avocado
Instructions
- In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper. Stir and continue cooking on medium heat until translucent and soft.
- Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin and chipotle powder – all are optional). Cook for 3 minutes, then add salsa, water and vegetable stock.
- Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 – or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
- Serve with fresh cilantro, onion, avocado and lime juice. Chips make an excellent spoon.
Nutrition Information
Serving size: ~3/4 cup Calories: 213 Fat: .6g Saturated fat: 0g Carbohydrates: 47g Sugar: 4.4gSodium: 611mg Fiber: 9.1g Protein: 6.8g
