Ingredients and Weight:
- Sweet potatoes, peeled and diced (2 pounds)
- Onion, chopped (1 large)
- Green bell pepper, chopped (1 large)
- Red bell pepper, chopped (1 large)
- Garlic, minced (4 cloves)
- Vegetable broth (4 cups)
- Crushed tomatoes (28 ounces)
- Black beans, rinsed and drained (15 ounces)
- Kidney beans, rinsed and drained (15 ounces)
- Corn kernels (15 ounces)
- Chili powder (2 tablespoons)
- Cumin (1 tablespoon)
- Oregano (1 teaspoon)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30-45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat some olive oil in a large pot over medium heat.
- Add the onion and sauté until translucent.
- Add the bell peppers, garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 5-7 minutes, or until the vegetables are softened.
- Add the sweet potatoes, vegetable broth, crushed tomatoes, black beans, kidney beans, and corn. Bring to a boil, then reduce heat and simmer for 25-35 minutes, or until the sweet potatoes are tender.
Nutritional Information:
- Calories: 250 per serving
- Carbohydrates: 40 grams
- Protein: 15 grams
- Fiber: 10 grams
Dish Characteristics:
- Sweet and savory
- Hearty and filling
- Versatile and can be customized with different toppings
User Comments:
- "This chili is amazing! It's so flavorful and satisfying."
- "I love that it's vegan, but it doesn't taste like it."
- "I'll definitely be making this again."
Special Precautions and Tips:
- If you don't have vegetable broth, you can use water instead.
- To make the chili spicier, add more chili powder to taste.
- Serve with toppings such as shredded cheese, sour cream, or avocado.
