Vegetarian Bean Chili

vegetarian chili with sweet potato

Warm up this fall season with this nutrient-dense, satiating vegetarian bean chili.

Ingredients

  • 1 large sweet potato, raw
  • 2 sweet red peppers, raw
  • 2-3 cups low sodium vegetable broth
  • 1 (15 oz) can low sodium diced tomatoes
  • 1 (28 oz) can low sodium black beans
  • 1 (28 oz) can low sodium red kidney beans
  • 1 onion
  • 5 cloves garlic
  • 1 tbsp vegetable oil
  • 1 tsp ground cumin & black pepper& oregano, dry
  • ½ tsp chili powder

Directions

  1. Wash and dice sweet potatoes and peppers, then set aside.
  2. Place a large pot onto a stove over high heat.
  3. Heat vegetable oil with garlic and onions. Sauté for ~2 minutes.
  4. Add vegetable broth and diced vegetables.
  5. Let simmer for 15 minutes, stirring occasionally.
  6. Drain and rinse beans.
  7. Add beans and spices, stir well.
  8. Let simmer, stirring occasionally, for 10-15minutes, until potatoes are soft. Add additional vegetable broth or spices if desired or if mixture becomes too dry and starts to stick to the pot.
  9. Serve over a bed of rice or with corn chips for dipping.

Serving Information

Serving Size: 1 cup, as a meal

Nutrition Information

  • Calories: 488
  • Total fat: 3g
  • Saturated fat: 0.6 g
  • Cholesterol: 0 mg
  • Sodium: 117 mg
  • Total Carbohydrate: 88.4 g
  • Dietary fiber: 21.4 g
  • Total sugars: 5.3 g
  • Protein: 30.1 g