Recipe: Sweet Potato and Black Bean Chili

When it comes to football, some of us are only there for one thing: the food! 

However, trying to dish out delicious yet healthy options can sometimes leave you fumbling. Look no further, we have a plant-based fan favorite that is sure to have your guests cheering. 

Every tailgate or watch party can benefit from a warm cup of chili. Protein packed sweet potatoes and beans will have those meat lovers considering a last minute trade. 

Servings: 6

Cook Time: 1 hr 

Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 large onion, diced 
• 2 green peppers, seeded and diced 
• 2 jalapeno peppers, minced 
• 1 large sweet potato, peeled and cut into small cubes
• 4 garlic cloves, minced 
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 
• 1 teaspoon salt
• 2 cups water
• 2, 15 oz cans black beans, rinsed and drained
• 2, 14 oz can diced tomatoes (fire roasted for slight smokiness)
• Optional garnishes: cilantro, sliced scallions, hot sauce, light sour cream or yogurt
• Suggested accompaniments: brown rice, homemade cornbread, whole grain tortilla chips

Preparation

1. Heat oil in a dutch oven over medium-high heat. Add onion and cook, stirring often, until the onion is beginning to soften; about 5 minutes.
2. Add green pepper and jalapeno and cook for 3 minutes. 
3. Add sweet potato, and cook for another 2 minutes.
4. Add garlic, chili powder, cumin, smoked paprika, oregano and salt, and stir until vegetables are well coated.
5. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, about 10 minutes.
6. Add beans and tomatoes, and return to simmer for about 5 minutes, stirring often.
7. Remove from heat, cover, and let rest for 15 minutes to allow flavors to blend.

Next Steps & Resources:

• Recipe shared by the oncology dieticians at John Theurer Cancer Center