Vegetarian Chili With Sweet Potatoes
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Well Plated · by Erin Clarke★ 5.0 (26)

Vegetarian Chili With Sweet Potatoes

NUTRITION · PER SERVING65M COOK
CAL 29%·PRO 49%
CARBS 82G56% OF CAL
23G FIBER44G OTHER15G TOTAL SUGAR
FAT 20G30% OF CAL
5G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty and smoky vegetarian chili built on sweet potatoes and beans, warmed with cinnamon and spices. Cozy and filling, perfect for cold-weather dinners.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 ½ tablespoons extra virgin olive oil
  • 1 medium yellow onion (chopped)
  • 2 red bell peppers (chopped)
  • 1 green bell pepper (chopped)
  • 1 large or 2 medium sweet potatoes (peeled and ¼-inch diced (about 1 pound))
  • 4 cloves garlic (minced (about 4 teaspoons))
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons chipotle chile powder
  • ½ teaspoon kosher salt (plus additional to taste)
  • ¼ teaspoon ground cinnamon
  • 2 (15-ounce) cans fire roasted diced tomatoes in their juices
  • 2 (15-ounce) cans low sodium black beans (rinsed and drained)
  • 1 can pinto beans (rinsed and drained (15 ounces))
  • 2 cups low sodium vegetable broth or water
  • 2 teaspoons red wine vinegar
  • 1 teaspoon honey
  • For serving: crushed tortilla chips (avocado, non-fat plain Greek yogurt, chopped cilantro, cheese)
PREP
25M
SODIUM
1209MG
ESTIMATE
COMPLETE

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