When I’m looking to eat well, I need food that tastes decadent, but is light on fat and calories. I’m not a fan of diet food or low fat anything. Natural, whole foods are always better for you than chemically processed stuff that has had fat replaced with some weird chemical binders. When it’s cold outside and I want something warm, comforting and good for me, this rockin’ smoky sweet potato and black bean chili hits the spot.
Power hitters like smoked paprika, cumin and chili powder add a flavor punch to this chili without adding any calories. Sweet potato and black beans add lots of healthful fiber, protein and vitamins. Round out the meal with a dollop of Greek yogurt or sour cream and some avocado for some healthy fats that will help your body absorb fat soluble vitamins like vitamin E. And best of all, this super-filling chili is only 250 calories per serving (1.5 cups). Winner winner, smoky sweet potato and black bean chili dinner!
This is a great recipe if you’re trying to adopt a more plant-based diet. It’s a hit with both meat-freers and meat lovers, so definitely put this on your repetoire. It’s also a great dish for Meatless Mondays! Enjoy!
Smoky Sweet Potato and Black Bean Chili
- 2 teaspoons olive oil
- 1 medium onion chopped
- 1 large bell pepper chopped
- 1 medium sweet potato peeled and chopped into 1/4-inch pieces
- 3 cloves fresh garlic minced
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 tsp kosher salt or to taste
- 1-2 teaspoons chipotle hot sauce
- 14 1/2 oz canned diced tomatoes with juice
- 1 cup low sodium vegetable broth
- 15 oz canned black beans rinsed and drained
- 1/2 cup avocado diced
- 4 tablespoons plain Greek yogurt or reduced-fat sour cream
- 2 scallions chopped
- 1/2 lime cut into wedges
In a large heavy pot or Dutch oven, heat the olive oil over medium heat.
When the oil shimmers, add the onion and bell pepper.
Cook, stirring occasionally, until softened, about 3 to 5 minutes.
Stir in the sweet potato, garlic, chili powder, cumin, coriander, oregano and salt and cook for 1 minute.
Add the tomatoes and their juice, broth and hot sauce.
Bring the mixture to a boil. Reduce the heat, cover, and simmer for 20 minutes.
Stir in the beans and simmer until potatoes are fully cooked, another 8 to 10 minutes.
Serve topped with avocado, sour cream, scallions and lime wedges.
If Greek yogurt alone is too tangy for you, make a 50/50 mix of Greek yogurt and sour cream.