Paleo Spicy Chipotle Beans
Prepare to ignite your taste buds with this bold and hearty Paleo Spicy Chipotle Beans recipe, a perfect blend of smoky, spicy, and savory flavors! Featuring nutrient-packed sweet potatoes, vibrant cherry tomatoes, and tender bell peppers, this dish gets its irresistible kick from chipotle peppers in adobo sauce, smoked paprika, and chili powder. Simmered in a rich vegetable broth, each bite delivers comforting warmth with just the right amount of spice. Easy to prepare in just under an hour, this paleo-friendly recipe is perfect as a standalone meal or a zesty side dish. Garnished with fresh cilantro and served with lime wedges for a pop of freshness, this dish is as flavorful as it is satisfying. Whether you're hosting a dinner party or simply craving a vibrant, healthy meal, these chipotle beans promise to impress!
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Recipe Information
Ingredients
- 2 medium (peeled and diced) sweet potato
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 2 cups (halved) cherry tomatoes
- 2 pieces (chopped) chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup vegetable broth
- 1 medium (diced) bell pepper
- 0.5 cup (chopped, for garnish) fresh cilantro
- 1 medium (cut into wedges, for serving) lime
- 1 teaspoon (or to taste) sea salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Peel and dice the sweet potatoes into roughly 1/2-inch cubes. Set aside.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and minced garlic, cooking for 3-4 minutes until the onion is translucent and the garlic is fragrant.
Stir in the diced sweet potatoes, cherry tomatoes, diced bell pepper, chipotle peppers, and adobo sauce. Cook for 5 minutes, stirring occasionally.
Add the smoked paprika, ground cumin, chili powder, sea salt, and black pepper. Mix well to coat the vegetables evenly with the spices.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender.
Taste and adjust seasonings as needed, adding more salt, black pepper, or adobo sauce for extra heat.
Remove from heat and garnish with fresh cilantro.
Serve hot with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 37.5 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2475 mg | 53% | |
*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.
