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Hearty Sweet Potato & Black Bean Chili.

  • 1 (15 oz) can
    black beans
  • 4 fl oz
    chicken or vegetable broth
  • ½ small bunch
  • 1 (14.5 oz) can
    diced tomatoes
  • 2 cloves
  • ¾ lb
    sweet potato
  • ½ medium
    yellow onion
    black pepper
    chili powder
    virgin coconut oil
  • 1
    Heat a medium saucepan over medium-high heat.
  • 2
    Peel and small dice onion. Wash and medium dice sweet potatoes (without peeling).
    ½ medium yellow onion
    ¾ lb sweet potatoes
  • 3
    Coat bottom of saucepan with oil. Add onion and potatoes. Stirring frequently, cook until onion is softened, 3-4 minutes.
    1 tbsp virgin coconut oil
  • 4
    Peel and mince garlic.
    2 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.
    ½ tbsp chili powder
    1 tsp cumin
    ¼ tsp salt
    ⅛ 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.
    4 fl oz (½ cup) chicken or vegetable broth
    1 (14.5 oz) can diced tomatoes
  • 7
    Drain and rinse beans; add to saucepan while the chili is simmering.
    1 (15 oz) can 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.
    ½ small bunch cilantro
  • 9
    Serve chili in a bowl, garnish with remaining cilantro, and enjoy!