Sweet Potato & Black Bean Chili

If you are looking for some hearty, but healthy dinner option, check out this delicious soul-warming all-bean chili recipe! Shave down the cooking time from 4 hours to just 40 minutes by cooking the beans in a pressure cooker. Dry beans are always healthier and less expensive than canned, so cook them a day or two ahead if you lack time and a pressure cooker. Make it vegan by using vegetable stock, and save a little extra money by making the stock yourself!

Cooking Time: 4 Hours

Ingredients

• 1 1/2 cups dry black beans
• 2 medium sweet potatoes (11 oz), peeled and cut into ½-in dice (2 cups)
• 1 medium red bell pepper, cut into ½-in dice (1 generous cup)
• 1T plus 2 tsp extra-virgin olive oil, divided
• 1 onion, diced
• 4 cups vegetable, beef or chicken stock
• 2 cups dark green leaves, washed (kale, spinach, bok choy, etc)
• 128-oz can crushed tomatoes, or 1 cup fresh tomatoes
• 2 tsp ground cumin
• 1/2 tsp cayenne pepper powder
• ½ tsp garlic powder
• Kosher salt
• Pepper
• Juice and zest of 1 lime

Topping options: fresh cilantro or parsley, plain Greek or plant-based yogurt, shredded cheese or vegan cheese, slices of avocado and diced green onion for garnish (optional)

Instructions

1. Preheat oven to 425° F.
2. Boil the beans in about 6 cups of water. These will take around 4 hours to cook. Separately, puree your stock in a blender with the leafy greens.
3. Meanwhile, Place sweet potatoes and red bell peppers in a large bowl with 1 tbsp of the olive oil and toss to coat. Sprinkle liberally with kosher salt and black pepper. Transfer to large, foil-lined rimmed baking sheet and roast until tender, about 20 minutes. Toss halfway through.
4. Heat remaining 2 tsp oil in a Dutch oven or saucepan over low heat. Add onion and cook, stirring frequently, until golden, about 3 minutes.
5. Raise heat and add tomatoes, cumin, cayenne powder, salt, pepper, and garlic powder and simmer. Stir in cooked sweet potatoes and bell peppers and continue to simmer, stirring occasionally, until heated through, about 5 minutes.
6. Once beans are fully cooked, drain excess water and add the beans to the veggies.
7. Stir in lime zest, lime juice, and cilantro as desired. Serve with optional toppings.

Nutrition Facts per serving (1.5 cups)

Calories: 200  |  Total fat: 5g  |  Sat fat: 0g  |  Sodium: 340 mg  |  Total Carbohydrates: 29g  |  Sugars: 4 g  |  Dietary Fiber: 9g  |  Protein: 18g