Sweet Potato and Black Bean Chili

An easy to make sweet potato and black bean chili, that’s tasty and comforting!

Chili is one of my favourite cool weather comfort foods and this one, featuring sweet potatoes and black beans, is perfect for Fall! A chili is a stew consisting of chilies along with other ingredients, commonly meat, beans and other vegetables. This recipe starts out by cooking onions, chipotle chilies in adobo, garlic, cumin and paprika in oil before adding broth, diced sweet potatoes, beans and oregano and simmering until the potatoes are tender. One of the best things about chili is that you can serve it with toppings such as: diced avocado, shredded cheddar cheese, crumbled feta, sour cream, tortilla chips, lime wedges, pepitas, etc.!

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6

An easy to make sweet potato and black bean chili, that’s tasty and comforting!

ingredients
  • 1 tablespoon oil
  • 1 large onion, diced
  • 4 cloves garlic, chopped
  • 2 chipotle chiles in adobo, chopped (or 1 tablespoon chipotle chili powder)
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 cups vegetable broth (or beef broth)
  • 1 (28 ounce) can diced tomatoes
  • 2 large sweet potatoes, peeled and diced
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 (15 ounce) cans kidney beans, drained and rinsed
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 handful cilantro, chopped
directions
  1. Heat the oil in a large saucepan over medium heat, add the onion and cook until tender, about 7-10 minutes.
  2. Add the garlic, chipotle chilies in adobo, cumin and paprika, and cook, mixing, until fragrant, about 1 minutes.
  3. Add the broth, tomatoes, sweet potatoes, beans, and oregano, bring to a boil, reduce the heat and simmer until tender, about 20 minutes.
  4. Season with salt and pepper to taste and mix in the cilantro.

Slow Cooker: Optionally implement steps 1 and 2 before throwing everything into the slow cooker and cooking until the sweet potatoes are tender, about 2-4 hours on low or 1 hour on high.
Option: Replace the sweet potatoes with pumpkin of butternut squash!
Option: Add a diced red bell pepper.
Option: Add a pinch of cinnamon.
Option: Add a pinch of cocoa powder.
Option: Add 1 tablespoon brown sugar.
Option: Add 2 tablespoons masa harina for a thicker broth.
Option: Add 2 teaspoons worcestershire sauce.
Option: Puree some on the sweet potato and beans for a thicker broth.
Option: Serve garnished with one or more of: pepitas, cheese, sour cream, avocado, lime, etc.

Nutrition Facts: Calories 301, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 749mg, Carbs 54g (Fiber 18g, Sugars 9g), Protein 15g

Nutrition by: Nutritional facts powered by Edamam

By Papa

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