Sweet Potato Chili Fall Stew Recipe
A savory and mildly spicy chili made with sweet potatoes, beans, and a rich, flavorful broth for those fall nights.
Ingredients
- 1 tablespoon olive oil
- 2 medium sweet potatoes peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sweet potatoes, onion, and garlic. Cook until softened, about 5 minutes.
- Stir in the beans, diced tomatoes, and vegetable broth.
- Add spices and bring to a boil.
- Lower the heat, cover, and simmer for 30-40 minutes until sweet potatoes are tender.
- Adjust seasoning with salt and pepper. Serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Vitamin A: 120%
- Vitamin C: 25%
- Iron: 15%
- Calcium: 8%
- Potassium: 15%
Additional Notes/Tips
- For extra heat, throw in a diced jalapeño or more cayenne.
- Garnish with fresh cilantro or a dollop of sour cream.
- This stew tastes even better the next day!
- Freeze any leftovers for a cozy meal later.
- Pair with cornbread for a fall-inspired feast.