Roasted Sweet Potato Chili
Ingredients
The chili
-
2
lbs
sweet potatoes
-
to taste
salt
-
to taste
pepper
-
2
Tbsp
olive oil
-
1
medium
yellow onion
-
1
medium
red bell pepper
-
4
cloves
garlic
-
2 ½
cups
vegetable broth
-
2
cans (14 oz)
fire roasted diced tomatoes
-
1
ear
corn
-
1 ½
Tbsp
ancho chili powder
-
2
tsp
ground cumin
-
2
cans (14 oz)
black beans
Toppings (optional)
-
cilantro
-
lime wedges
-
diced avocado
-
sliced roasted jalapeños
-
sour cream
-
cheddar or Mexican blend cheese
Instructions
- Preheat the oven to 425°F.
- Toss sweet potatoes with 1 Tbsp olive oil and season with salt, then roast for 20-25 minutes.
- In a large pot, heat the remaining olive oil and sauté onion for 4 minutes.
- Add the bell pepper and sauté for an additional 2 minutes, then add garlic and sauté for 2 more minutes.
- Stir in vegetable broth, tomatoes, corn, ancho chili powder, cumin, and season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add black beans and simmer for another 5 minutes.
- Fold in the roasted sweet potatoes and warm through before serving with toppings.
Nutrition Facts (estimated)
Servings
6
Calories
386
Total fat
6g
Total carbohydrates
72g
Total protein
11g
Sodium
1049mg
Cholesterol
0mg
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