Sweet Potato and Black Bean Chili

Ingredients and Weight:

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped (2 cups)
• 1 large red bell pepper, chopped (2 cups)
• 1 large orange bell pepper, chopped (2 cups)
• 1 serrano pepper, finely chopped (remove seeds for less heat) (optional)
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 2 (15-ounce) cans low-sodium black beans, rinsed and drained
• 2 (15-ounce) cans diced sweet potatoes, undrained
• 2 cups vegetable broth
• 1/2 cup chopped fresh cilantro

Preparation Time:

20 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 out of 5 (Easy)

Preparation Method Steps:

1. Heat olive oil in a large pot over medium heat. Add the onion, bell peppers, and serrano pepper (if using) and cook until softened, about 8 minutes.
2. Add the garlic, cumin, coriander, oregano, salt, and black pepper and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, black beans, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the sweet potatoes are tender.
4. Taste and adjust seasonings if needed. Serve immediately, garnished with cilantro.

Nutritional Information:

• Calories: 320 per serving
• Fat: 12 grams
• Saturated fat: 2 grams
• Cholesterol: 0 milligrams
• Sodium: 400 milligrams
• Carbohydrates: 48 grams
• Fiber: 10 grams
• Protein: 15 grams

Dish Characteristics:

• Warm and comforting
• Rich and flavorful
• Slightly spicy (from the serrano pepper, if used)
• Perfect for cold weather
• Suitable for vegetarians

User Comments:

• "This chili is absolutely delicious! The sweet potatoes add a wonderful sweetness and the black beans give it a hearty texture."
• "I love how easy this chili is to make. It's a great way to get a healthy and satisfying meal on the table quickly."
• "This is the perfect comfort food for a cold winter night."
• "My whole family enjoyed this chili. Even my picky kids ate it all up!"
• "I would definitely recommend this chili to anyone looking for a delicious and veggie-friendly recipe."

Special Precautions and Tips:

• If you don't have serrano peppers on hand, you can use 1 jalapeño pepper instead.
• For a spicier chili, add more serrano or jalapeño peppers.
• This chili can be made ahead of time and reheated when ready to serve. It will keep in the refrigerator for up to 3 days.