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Sweet Potato & Black Bean Chili . • • • • • • . Hi friends, it’s Vegetarian T…

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Sweet Potato & Black Bean Chili 🌶
• • • • • •
Hi friends, it’s Vegetarian Times instructor @nutritionsara here to share with you a recipe that is perfect for the weekend. It’s hearty yet healthy, sweet and savory with a subtle gentle heat.
Here’s how!
1 tbsp. olive oil
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 tablespoon olive oil
2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
3 cups vegetable broth (possibly more to reach your desired consistency)
salt and pepper, to taste
To Garnish:
Tortilla strips
Add olive oil to a nonstick Dutch oven and set on medium-heat. Sauté sweet potatoes and onion in oil until crisp-tender. Add the chili powder, garlic, cumin and cayenne; cook 1 minute longer. Stir in the beans, tomatoes and vegetable broth. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender. Taste and adjust flavors with with salt and pepper. Add more vegetable broth if you prefer a thinner consistency. Garnish with cilantro, lime juice and tortilla strips.
Other optional garnishes: cooked brown rice, diced avocado, shredded cheese (regular or vegan) diced green onion or salsa.
Do you love a good veggie chili? Leave a message below! I’d love to hear from you!