Batch Black Bean and Sweet Potato Chili
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 55 min · Beans · vegetarian, vegan, gluten-free, dairy-free
386 cal
16g protein
58g carbs
10g fat
per serving · estimated
Ingredients
- 3 cans (15 oz each), rinsed Canned black beans
- 1 large, peeled and diced Sweet potato
- 2 cans (14.5 oz each) Canned diced tomatoes
- 1, diced Yellow onion
- 1 clove, minced Garlic
- 1/2 tbsp Chili powder
- 1/4 tbsp Ground cumin
- 3/4 cup Vegetable broth
- 1/2 tbsp Olive oil
Method (tap to check — screen stays awake)
- Heat olive oil in a large pot over medium. Saute onion until soft, about 5 minutes, then add garlic, chili powder, and cumin and cook 1 minute.
- Add the sweet potato and stir to coat with the spices.
- Add diced tomatoes, black beans, and vegetable broth and bring to a boil.
- Reduce heat and simmer, covered, until the sweet potato is tender, about 25 minutes.
- Uncover and mash a few pieces of sweet potato against the side of the pot to thicken.
- Season with salt to taste and cool before portioning.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.