Sweet Potato and Red Bean Chili with Avocado
Red beans and sweet potatoes simmer with tomato, peppers, cumin, and smoked paprika, then get a cool avocado and yogurt finish.
By Moow Editorial ·
- Cut sweet potatoes into small even cubes.
- Add avocado only at serving so it stays fresh.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 large bowls
- Prep time: 18 minutes
- Cook time: 30 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 large bowls.
- Calories: 510 kcal
- Protein: 27 g
- Carbohydrates: 85 g
- Fat: 10 g
- Sodium: 56 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 4 cups (700 g) cooked red kidney beans without salt, drained
- 1 1/3 pounds (600 g) peeled sweet potato, cut into 1/2-inch cubes
- 2 cups (480 g) no-salt-added tomato sauce
- 2 large red bell peppers (320 g), diced
- 3 cups (720 g) water
- 1 medium avocado (200 g), diced
- 1 cup (240 g) plain nonfat Greek yogurt
- 1 packed cup (40 g) cilantro, chopped
- 2 teaspoons (4 g) ground cumin
- 2 teaspoons (5 g) smoked paprika
Directions
1. Combine the sweet potato, tomato sauce, peppers, water, cumin, and smoked paprika in a Dutch oven. Bring to a simmer.
2. Cover partially and cook until the sweet potatoes are tender, 18 to 22 minutes.
3. Stir in the red beans and simmer until steaming and slightly thickened, about 5 minutes.
4. Divide among four bowls and top with avocado, yogurt, and cilantro.
Sources
Contains milk. Heat beans until steaming, keep yogurt chilled until serving, and refrigerate chili within 2 hours.