Gluten-free black bean and sweet potato chili
Ingredients
- 1 tbsp Olive oil
- 1 Onion Diced
- 2 Cloves of garlic Minced
- 1 Red bell pepper Diced
- 1 Jalapeno pepper Diced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Smoked paprika
- 1/2 tsp Dried oregano
- 1/4 tsp Cayenne pepper
- 1 can Black beans Drained and rinsed
- 1 cup Diced sweet potato
- 1 cup Diced tomatoes
- 2 cups Chicken or vegetable broth
- Salt and pepper to taste
- 2 tbsp Fresh cilantro Chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper,and jalapeno pepper and sauté until softened, about 5 minutes.
- Add the cumin, coriander, smoked paprika, oregano, and cayenne pepper and stir for 1 minute until fragrant.
- Add the black beans, sweet potato, diced tomatoes, and broth. Bring to a boil, thenreduce heat and simmer for 30–40 minutes, or until the sweet potato is tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve.
Notes
Nutrition value
Calories: 250
Fat: 5g
Protein: 12g Carbohydrates: 42g
Fiber: 14g