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Black Bean Chili with Sweet Potatoes

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Adjust Servings:
2 - 15 oz. cans organic black beans
1 - 15 oz. can kidney beans
1 - 15oz. can black eye peas
2 - 28 oz. cans diced tomatoes
1 onions chopped
4-5 cloves garlic cloves
1 peeled sweet potatoes chopped into large chunks
3-4 carrots chopped
3-4 stalks celery
2 Tbsp. fresh cilantro
1 Tbsp. chili powder
1 Tbsp garlic powder
1 tsp. sea salt
1 tsp. ground cumin
1 tsp. ground black pepper
2 Tbsp. extra virgin olive oil

Nutritional information

Total Fat
Total Carbohydrate
Dietary Fiber
Total Sugars

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Black Bean Chili with Sweet Potatoes

    • Serves 6
    • Medium




    A crowd pleasing, comforting meal that’s easy to make, versatile, filling, and inexpensive!  Full of fiber and plant based protein.  Enjoy alone or over quinoa or brown rice.

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    Chop your veggies

    Chop your onions, garlic, sweet potatoes, carrots, and celery. Rinse all the beans and set aside.


    Place all ingredients in pot and simmer

    Bring a large pot over medium heat with olive oil. Add your onions and glaze. Add in the garlic, carrots, and celery and stir for a couple minutes. Add in your sauce, seasonings, beans, and finally the sweet potatoes. Bring to a simmer and place a lid on the pot. Stirring occasionally, let cook for 35-45 minutes or until potatoes are softened. Add any extra seasonings you may need. Top with cilantro!

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