Recipe: Sweet Potato and Black Bean Chili
January 23, 2023
When it comes to football, some of us are only there for one thing: the food!
However, trying to dish out delicious yet healthy options can sometimes leave you fumbling. Look no further, we have a plant-based fan favorite that is sure to have your guests cheering.
Every tailgate or watch party can benefit from a warm cup of chili. Protein packed sweet potatoes and beans will have those meat lovers considering a last minute trade.
Cook Time: 1 hr
- 2 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 2 green peppers, seeded and diced
- 2 jalapeno peppers, minced
- 1 large sweet potato, peeled and cut into small cubes
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 cups water
- 2, 15 oz cans black beans, rinsed and drained
- 2, 14 oz can diced tomatoes (fire roasted for slight smokiness)
- Optional garnishes: cilantro, sliced scallions, hot sauce, light sour cream or yogurt
- Suggested accompaniments: brown rice, homemade cornbread, whole grain tortilla chips
- Heat oil in a dutch oven over medium-high heat. Add onion and cook, stirring often, until the onion is beginning to soften; about 5 minutes.
- Add green pepper and jalapeno and cook for 3 minutes.
- Add sweet potato, and cook for another 2 minutes.
- Add garlic, chili powder, cumin, smoked paprika, oregano and salt, and stir until vegetables are well coated.
- Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, about 10 minutes.
- Add beans and tomatoes, and return to simmer for about 5 minutes, stirring often.
- Remove from heat, cover, and let rest for 15 minutes to allow flavors to blend.
Next Steps & Resources:
- Recipe shared by the oncology dieticians at John Theurer Cancer Center
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