Description
A comforting and nutritious vegetarian chili packed with a vibrant mix of beans and sweet potatoes, perfect for chilly nights.
Ingredients
Scale
- 1 can kidney beans
- 1 can black beans
- 1 can pinto beans
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Mix in the diced bell pepper and sweet potatoes, cooking for about 5 minutes.
- Sprinkle in the chili powder, cumin, salt, and pepper; cook for another minute.
- Add the kidney beans, black beans, pinto beans, diced tomatoes, and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes.
- Serve hot, garnished with a dollop of sour cream or avocado slices.
Notes
Feel free to customize the chili with your favorite spices or additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg