Teresa's Recipes
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
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 2 medium, peeled and diced Sweet potatoes
- 2 cans (15 oz each), drained and rinsed Pinto beans
- 1 can (14.5 oz) Diced tomatoes
- 4 cups Vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 1/4 cup, chopped (for garnish) Fresh cilantro
Dietary Notes
- 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
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.