How To Make Farmers Market Restaurant’s Sweet Potato and Black Bean Chili
Hearty vegetarian chili made with sweet potatoes and black beans in a tomato-based broth
Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes
Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 sweet potatoes, peeled and cubed
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (15.5 oz) black beans, rinsed and drained
- 1 cup vegetable broth
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheddar cheese, chopped cilantro
Instructions
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Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and cook until softened.
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Add sweet potatoes, chili powder, cumin, paprika, and cayenne pepper, and stir to coat. Cook for 5 minutes.
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Add diced tomatoes, black beans, and vegetable broth. Bring to a simmer and cook for 30 minutes or until sweet potatoes are tender.
-
Season with salt and pepper. Serve hot with optional toppings.
Nutrition
- Calories : 252kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 579mg
- Total Carbohydrates : 42g
- Dietary Fiber : 10g
- Sugar : 9g
- Protein : 7g
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