Sweet Potato and Black Bean Chili
Try this Sweet Potato and Black Bean Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon sugar
- 1 pinch cayenne pepper
- 1 28 oz can diced tomatoes
- 1 tablespoon cumin
- 1 large onion diced
- 1/4 teaspoon oregano
- 1 jalapeno pepper sliced
- 1 red bell pepper
- 2 pounds sweet potatoes peeled and cubed
- 1/2 teaspoon dried chipotle pepper
- 2 tablespoons ancho chile powder
- 1 tablespoon cornmeal
- 1 teaspoon cocoa unsweetened
- 2 15 oz cans black beans
- Carbohydrate 239.440269709694 g
- Cholesterol 0 mg
- Fat 11.5224273751956 g
- Fiber 40.6832422700141 g
- Protein 23.7189629212078 g
- Saturated Fat 1.61883325375684 g
- Serving Size 1 1 Serving (1504g)
- Sodium 1716.78885701086 mg
- Sugar 198.75702743968 g
- Trans Fat 1.5310504062319 g
- Calories 1120 calories
Preheat oven to 400 degrees, line baking sheet with parchment paper. Toss sweet potatoes with chipotle pepper, salt and olive oil. Roast in a single layer 20-25 mins, cool. Cook onion, garlic, peppers and spices in dutch oven 5 mins. Pour tomatoes and water in, simmer for 30 mins. Add remaining ingredients and roasted sweet potatoes.
