Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn (fresh or frozen)
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups vegetable broth
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add chopped onion and bell pepper; sauté for 5 minutes until softened.
- Stir in minced garlic and cook 1 minute until fragrant.
- Add diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper; stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer 25-30 minutes until sweet potatoes are tender.
- Stir in black beans and corn; cook an additional 5 minutes until heated through.
- Adjust seasoning and serve hot.
Notes
- Can be made ahead and stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months in an airtight container.
- Add diced jalapeños or cayenne pepper for extra spice.
- Substitute sweet potatoes with butternut squash for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: main-dish
- Method: simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 12
- Protein: 10
- Cholesterol: 0