Sweet Potato Chili Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty sweet potato and black bean chili with fire-roasted tomatoes and green chiles, simmered in vegetable broth. This vegetarian chili is topped with avocado and cilantro.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 large sweet potatoes (peeled and chopped into ½ inch pieces)
- 1 green bell pepper (seeded and diced)
- 4 garlic cloves (minced)
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups low-sodium vegetable broth
- 2 15 oz can black beans (rinsed and drained)
- 1 28 oz can fire roasted diced tomatoes (with its juices)
- 1 4.5 oz can chopped green chilis (with its juices)
- Avocados (diced, for serving)
- Fresh cilantro (for serving)
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
- 10m
- Cook
- 35m
- Sodium
- 1717mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1748mg
- Calcium
- 178mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1717MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.