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Spicy Sweet Potato and Black Bean Chili with Avocado

Roni Noone
Spicy Sweet Potato and Black Bean Chili with Avocado is an easy, versatile mid-week meal. It's got a little bit of everything!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Any
Cuisine Any
Servings 5 servings
Calories 200 kcal

Ingredients
  

  • 1 small sweet onion chopped
  • 1 sweet potato with skin
  • 1 bell pepper
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried cumin
  • ¼-1/2 teaspoon red pepper flakes depending on taste
  • 1 tablespoon lime juice
  • splash of tabasco optional
  • 1 10 oz can of diced tomatoes with green chilis
  • 1 can black beans drained and rinsed
  • 1 avocado
  • Dried cilantro and finely shredded mexican cheese blend for garnish

Instructions
 

  • Heat a medium-sized pot over medium-high heat. Spray with non-stick cooking spray and cook the onions with a small pinch of salt until just turning transparent and slightly browning.
    1 small sweet onion chopped
  • While the onion is cooking, cut up the sweet potato into small cubes. Add the sweet potato to the pot with the onion.
    1 sweet potato with skin
  • Continue to cook and occasional toss while you chop the green pepper. Add the pepper to the pot and the dry spices. Toss.
    1 bell pepper, ¼-1/2 teaspoon red pepper flakes depending on taste
  • At this point your pot will be getting dry and possibly sticking. That’s ok. Add the can of diced tomatoes plus ⅓ a can of water and scrape up all that yummy goodness from the bottom of the pan. Add the lime juice and tabasco.
    1 tablespoon lime juice, 1 10 oz can of diced tomatoes with green chilis, splash of tabasco
  • Add black beans and stir everything together.
    1 can black beans drained and rinsed
  • Bring the chili to a boil then lower to a simmer and cover. Cook 20 minutes covered and then another 10 minutes or so uncovered until the sweet potato softens a bit.
    1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon dried cumin
  • Serve 1 cup with 2 slices of avocado (~20g,) a pinch of Mexican cheese blend and a sprinkle of dried cilantro on top.
    1 avocado, Dried cilantro and finely shredded mexican cheese blend for garnish
  • Enjoy!

Nutrition

Serving: 1cupCalories: 200kcalProtein: 7gFat: 3gFiber: 9gSugar: 7g
Keyword Avocado, black bean, sweet potatoes
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