This is a super simple black bean and sweet potato chili recipe that is incredibly healthy and definitely comforting, especially on a crisp fall or winter night.
Full of plant based protein and bursting with phytonutrients to support a healthy thriving body, you will LOVE this hearty chili.
1 tbsp vegetable broth (for sauteing onion and garlic)
1 onion, diced
3 cloves garlic, minced
1 tsp Himalayan sea salt
2 tsp cumin
2 tsp chili powder
1 tsp Italian seasoning
1 1/2 cups cooked or canned black beans
1 1/2 cups diced sweet potatoes
2 cans diced tomatoes
2 cups vegetable broth
- In a large pot heat the 1 tbsp vegetable broth and satue the garlic and onion for 3-5 minutes. Add the spices and cook for 30 seconds. Then add the sweet potatoes and cook for 3-5 minutes.
- Add the tomato, broth, and beans. Cover and simmer for 20 minutes. It is done once the sweet potatoes are fork tender.
Optional: Top with avocado, cilantro, rice, or quinoa.