Vegetarian Chili

With Corn, Black Beans and Sweet Potatoes

  • 40 min
Under 600 calories
Vegetarian
Nut
One pan
Comfort yourself with this sweet potato, pepper, black bean and corn chili dish!
Vegetarian Chili

Ingredients

1 cup(s)
Black Beans
1 tsp
Chili Powder (*)
5 g
Coriander
1 cup(s)
Corn Niblets
2 cup(s)
Crushed Tomatoes
2
Garlic Clove(s)
1/2
Jalapeño(s)
1
Mini Baguette(s)
2 tbsp
Olive Oil (not included)
2 tsp
Paprika (*)
2 tbsp
Peanuts
1
Red Bell Pepper(s)
1
Sweet Potatoe(s)
1/2
Vegetable Broth Cube(s)
1 cup(s)
Water for Vegetable Broth (not included)
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
604 kcal
Total fat
21 g
Saturated Fat
3 g
Sodium
1 g
Total Carbohydrate
94 g
Fiber
16 g
Sugar
27 g
Proteins
16 g

Instructions

Prepare the ingredients
1

Preheat the oven to 400F

Prepare the ingredients

Mince the onion, jalapeño, coriander and garlic. Chop the bell pepper and sweet potatoes. Drain and rinse the corn and black beans. Crush the peanuts.

Cook the ingredients
2

Sauté

In a large saucepan, sauté the onions in 1/2 of the oil. Add the bell pepper, garlic, jalapeño, chili powder and paprika and sauté for 2 minutes more.

Add the rest of the ingredientes
3

Add the rest of the chili ingredients

Dissolve vegetable broth cube in water. Add the tomatoes, beans, sweet potatoes and broth, and bring to a boil. Simmer uncovered, stirring frequently, for about 30 minutes or until the potatoes are tender. Add the corn and cook for about 5 minutes.

Grill the bread
4

Grill the bread

Cut the baguette in half lengthwise. Baste with the remaining** olive oil** and grill in the oven on a baking sheet lined with parchment paper for 5 minutes.

Serve
5

Serve

Top the chili with coriander and peanuts. Serve with bread.