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Hearty Pinto Bean and Sweet Potato Chili
Warm up with a bowl of this hearty Pinto Bean and Sweet Potato Chili, a delightful combination of creamy sweet potatoes and protein-packed pinto beans simmered in a rich, spiced broth. The vibrant colors and aromatic spices create a comforting meal that's perfect for chilly evenings or gatherings with friends. This chili not only satisfies your hunger but also warms your spirit, making it a beloved dish across various cultures, often enjoyed during community events or family gatherings. The combination of earthy flavors and fresh cilantro garnish makes this dish a favorite among both vegetarians and meat lovers alike. Serve with crusty bread or over a bed of rice for a complete meal!
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1 medium, diced
- Garlic
- 3 cloves, minced
- Sweet potatoes
- 2 medium, peeled and diced
- Pinto beans
- 2 cans (15 oz each), drained and rinsed
- Diced tomatoes
- 1 can (14.5 oz)
- Vegetable broth
- 4 cups
- Chili powder
- 2 tablespoons
- Cumin
- 1 tablespoon
- Paprika
- 1 teaspoon
- Salt
- 1 teaspoon, or to taste
- Black pepper
- 1/2 teaspoon, or to taste
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté for about 5 minutes, until the onion is translucent and fragrant.
- Stir in the diced sweet potatoes and cook for another 5 minutes, stirring occasionally to prevent sticking.
- Add the pinto beans, diced tomatoes (with their juices), vegetable broth, chili powder, cumin, paprika, salt, and black pepper. Mix well to combine all ingredients.
- Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the sweet potatoes are tender and the flavors are well combined.
- Taste the chili and adjust the seasoning, adding more salt or spices as desired.
- Serve the chili hot, garnished with freshly chopped cilantro.
Tips
- For a spicier kick, add diced jalapeños or a dash of cayenne pepper.
- This chili can be made ahead of time and tastes even better the next day as the flavors meld together.
- Serve with avocado slices or shredded cheese for added creaminess.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 40 minutes Calories: 320 Fat: 8g Carbs: 50g Protein: 12g Sodium: 400mg Sugar: 5g
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