sweet potato and black bean chili
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- 1 large onion
- 2 tablespoon(s) oil chopped
- 1 tablespoon(s) chili powder
- 1/2 teaspoon(s) cumin
- 2 cup(s) vegetable broth
- 2 medium sweet potatos pealed, 3/4" cubes
- 2 can(s) 14 oz canned diced tomatos
- 1 can(s) 15 oz can black beans rinsed
- Heat oil in Dutch oven, cook onions unti soft.
- Stir in chili powder and cumin.
- Add broth and sweet potatos.
- Bring to boil and cover and simmer until potatos are almost are almost tender (around 14 min).
- Add tomatoes and beans and simmer uncovered until heated through and slightly thickened.
- Serve topped with green onions, cilantro and sour cream.
- I made it with 1 can fire roasted tomatoes with chilis and 1 plain can and didn't add chili powder for Leah (but she didn't like it anyway). Next time I would use 2 cans fire roasted with chili for a little more spice.
This recipe is a personal recipe added by Alyson and has not been tested or endorsed by MyRecipes.
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sweet potato and black bean chili Recipe at a Glance
- COURSE: Soups/Stews