Sweet Potato Black Bean Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili built on black beans and sweet potato, spiced warmly with cumin and smoked paprika. Satisfying enough for dinner, and works equally well on the stovetop or in a slow cooker.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ tablespoons olive oil (divided)
- 1 medium red onion (chopped)
- 4 cloves garlic (minced)
- 1.5 pounds sweet potatoes (about 2 medium (4 cups chopped), peeled and chopped into ½-inch pieces)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- ½ teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounce can tomato paste
- 28 ounce can diced tomatoes
- 2 1/2 cups vegetable broth (plus more as needed)
- ¾ cup quinoa (rinsed and drained)
- 2 15 ounce cans black beans (rinsed and drained)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1100mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1541mg
- Calcium
- 185mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.