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Hearty Sweet Potato & Black Bean Chili with Greek Yogurt.

  • 2 (15 oz) cans
    black beans
  • 8 fl oz
    chicken or vegetable broth
  • 1 small bunch
    cilantro
  • 2 (14.5 oz) cans
    diced tomatoes
  • 4 cloves
    garlic
  • ½ cup
    plain Greek yogurt
  • 1 ½ lb
    sweet potatoes
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Heat a large pot over medium-high heat.
  • 2
    Peel and small dice onion. Wash and medium dice sweet potatoes (without peeling).
    1 medium yellow onion
    1 ½ lb sweet potatoes
  • 3
    Coat bottom of saucepan with oil. Add onion and potatoes. Stirring frequently, cook until onion is softened, 3-4 minutes.
    2 tbsp virgin coconut oil
  • 4
    Peel and mince garlic.
    4 cloves garlic
  • 5
    Once onion is softened, add garlic, chili powder, cumin, salt, and pepper to saucepan. Stir and cook until fragrant, 15-30 seconds.
    1 tbsp chili powder
    2 tsp cumin
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Add broth and tomatoes; bring to a boil. Reduce heat to a simmer, cover, and cook chili until potatoes are tender, about 15 minutes.
    8 fl oz (1 cup) chicken or vegetable broth
    2 (14.5 oz) cans diced tomatoes
  • 7
    Drain and rinse beans; add to saucepan while the chili is simmering.
    2 (15 oz) cans black beans
  • 8
    Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ¾ of the cilantro (save the rest for garnishing) to saucepan; stir to combine. Continue cooking until potatoes are tender.
    1 small bunch cilantro
  • 9
    Serve chili in a bowl and garnish with dollops of yogurt and remaining cilantro. Enjoy!
    ½ cup plain Greek yogurt