Sweet Potato & Black Bean Chili Recipe
A wholesome and hearty vegetarian chili featuring sweet potatoes and black beans, seasoned with chili powder, cumin, and chipotle for a smoky, mildly spicy flavor. This easy-to-make recipe is perfect for meal prepping as it reheats beautifully and is both gluten-free and vegan, making it suitable for various dietary needs.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings, about 2 cups each
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- ½ teaspoon ground chipotle chile
- ¼ teaspoon salt
- 2½ cups water
- 2 (15-ounce) cans black beans, rinsed
- 1 (14-ounce) can diced tomatoes
- 4 teaspoons lime juice
- ½ cup chopped fresh cilantro
Instructions
- Heat the oil and sauté vegetables: In a Dutch oven over medium-high heat, warm the olive oil. Add the diced sweet potato and onion; cook while stirring frequently until the onion begins to soften, about 4 minutes.
- Add spices and garlic: Stir in the minced garlic, chili powder, ground cumin, ground chipotle chile, and salt. Cook the mixture, stirring constantly, for about 30 seconds to release the spices’ aromas.
- Simmer sweet potatoes: Pour in the water and bring the mixture to a simmer. Cover the pot and reduce the heat to maintain a gentle simmer. Let cook until the sweet potatoes are tender, approximately 10 to 12 minutes.
- Add beans, tomatoes, and lime juice: Stir in the rinsed black beans, diced tomatoes, and lime juice. Increase the heat to high and bring back to a simmer while stirring frequently.
- Reduce and finish: Lower the heat again and let the chili simmer until slightly thickened and reduced, about 5 minutes. Remove from heat and mix in the chopped fresh cilantro before serving.
Notes
- Substitute ground chipotle chile with smoked paprika and a pinch of cayenne pepper if unavailable.
- Serve with rice, cornbread, or tortilla chips for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months; reheat gently on the stovetop or microwave.
Find it online: https://lauracooks.com/sweet-potato-and-black-bean-chili-recipe/
