Sweet Potato and Black Bean Chili
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (47)

Sweet Potato and Black Bean Chili

NUTRITION · PER SERVING135M COOK
CAL 16%·PRO 23%
CARBS 49G61% OF CAL
13G FIBER10G SUGAR26G OTHER
FAT 11G30% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty slow cooker chili with sweet potatoes, black beans, quinoa, and warm spices. It's a cozy, plant-based dinner that's easy to prep and makes great leftovers.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 ½ cups vegetable broth (600ml )
  • ½ cup uncooked quinoa (90g )
  • 15 oz can black beans, drained (425g)
  • 14 oz can diced tomatoes (411g)
  • ¼ cup chopped red bell pepper (35.43g )
  • ¼ cup chopped green bell pepper (35.43g)
  • 1 shredded carrot
  • ½ cup chopped onion (42.52g )
  • 4 cloves garlic (peeled and minced)
  • ½ small chili pepper
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne pepper
  • 1 ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ cup corn kernels, canned or fresh (90 grams)
  • 1 large sweet potato (about 340g, peeled and diced)
  • chopped avocado chunks
  • chopped green onions
  • shredded carrot
  • ½ cup soaked cashews (cashews soaked in water overnight)
  • 3-4 tablespoons water
  • splash apple cider vinegar
  • ½ teaspoon fine sea salt
  • 1 teaspoon lime juice
PREP
15M
SODIUM
1463MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.