Sweet Potato & Black Bean Chili

Calories: 783

Protein: 30g

Carbs: 123g

Fat: 16g

Key Nutrients: Iron, vitamin A, vitamin C

**Ingredients**

- [ ] 1 large sweet potato, peeled and diced

- [ ] 1 can black beans, drained and rinsed

- [ ] 1 can diced tomatoes

- [ ] 1 small onion, diced

- [ ] 2 cloves garlic, minced

- [ ] 1 tablespoon olive oil

- [ ] 1 cups vegetable broth

- [ ] 1 tablespoon chili powder

- [ ] 1 teaspoon cumin

- [ ] 1 teaspoon smoked paprika

- [ ] 1/2 teaspoon oregano

- [ ] Salt and pepper to taste

- [ ] Optional toppings: avocado, cilantro, lime, sour cream

Instructions

1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for about 3 minutes, until softened and fragrant.

2. Add the Sweet Potatoes: Add the diced sweet potato to the pot and cook for 5 minutes, stirring occasionally.

3. Add the Spices: Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until the spices become fragrant.

4. Add Remaining Ingredients: Pour in the vegetable broth, diced tomatoes, and black beans. Stir everything together and bring the chili to a boil. Once boiling, reduce the heat to a simmer.

5. Simmer: Cover and let the chili simmer for about 20-25 minutes, or until the sweet potatoes are tender.

6. Season and Serve: Taste the chili and adjust the seasoning with salt and pepper. Serve with your favourite toppings such as avocado, cilantro, lime, or sour cream.

Notes

You can add extra vegetables like bell peppers or zucchini for more variety, or spice it up with jalapeños. This chili also freezes well for meal prep.