Black Bean Chili Over Sweet Potatoes
Transform your weeknight dinner routine with this hearty and nutritious recipe for Black Bean Chili Over Sweet Potatoes! This vibrant dish pairs tender roasted sweet potatoes with a smoky, spice-infused black bean chili, creating a satisfying balance of sweet and savory flavors. Featuring a mix of wholesome ingredients like bell peppers, jalapeño, and a touch of maple syrup, this recipe is both comforting and packed with plant-based protein. The chili is simmered to perfection with warming spices like cumin, chili powder, and paprika, while the sweet potatoes bake in the oven until irresistibly soft and fluffy. Top it all off with creamy avocado and fresh cilantro for a colorful and flavorful finish. Ready in just under an hour, this gluten-free, vegan meal is perfect for busy weeknights or cozy family dinners. Get ready to wow your taste buds with this fresh take on chili night!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 1 medium, diced bell pepper
- 1 small, minced jalapeño
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 15-ounce cans, drained and rinsed black beans
- 1 15-ounce can diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon maple syrup
- 1 large, sliced (for garnish, optional) avocado
- 3 tablespoons, chopped (for garnish, optional) fresh cilantro
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the sweet potatoes thoroughly and pierce them several times with a fork. Place the sweet potatoes on the prepared baking sheet.
Bake the sweet potatoes for 40–50 minutes, or until they are tender and easily pierced with a knife.
While the sweet potatoes are baking, heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Add the minced garlic, diced bell pepper, and minced jalapeño. Sauté for an additional 2–3 minutes until fragrant.
Stir in the ground cumin, chili powder, paprika, and salt. Cook for about 1 minute to toast the spices.
Add the black beans, diced tomatoes, vegetable broth, and maple syrup to the pot. Stir to combine.
Bring the chili to a simmer, then reduce the heat to low. Cover and let the chili cook for 20 minutes, stirring occasionally to prevent sticking.
Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly.
Cut each sweet potato open lengthwise and fluff the insides with a fork.
Spoon a generous portion of the black bean chili over each sweet potato.
Garnish with sliced avocado and chopped cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 16.9 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
