Sweet Potato and Black Bean Chili

Name: Sweet Potato and Black Bean Chili
Yield: Makes 4½ cups (1 l)
Ingredients: ¼ teaspoon (1 ml) ground black pepper (optional); ¼ teaspoon (1 ml) smoked paprika (optional); Pinch cayenne (optional); 1 avocado, cubed; 1½ teaspoons (7 ml) chili powder or hot sauce; 2 cloves garlic, crushed; ½ teaspoon (2 ml) salt; ½ onion, chopped; ½ green, orange, or red bell pepper, diced; 1½ cups (375 ml) cooked or canned black beans, rinsed and drained; 1 cup (250 ml) orange sweet potato, peeled and diced; 1 cup (250 ml) canned diced tomatoes; 1 cup (250 ml) fresh, frozen, or canned corn; ½ cup (125 ml) water or vegetable broth; 2 tablespoons (30 ml) lime juice, or lime wedges, as desired

Preparation info

Makes
4½ cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

This chili has great visual appeal. To complement the contrasting colors and textures, serve it with a big green salad. Double the recipe if desired.

Ingredients

½ cup (125 ml) water or vegetable broth
1½ cups (375

Main course
Gluten-free
Vegan

Method

Put the water, beans, sweet potatoes, tomatoes, corn, onion, bell pepper, chili powder, garlic, salt, optional pepper, optional paprika, and optional cayenne in a medium saucepan and bring to a boil over medium-high heat. Decrease the heat to medium-low and cook, stirring occasionally, until the sweet potato is soft, about 20 minutes. Serve with the avocado and lime juice on the side.