Sweet Potato and Black Bean Chili
Sweet potato and black bean chili is an easy, cozy, hearty vegetarian chili with deep flavor that’s perfect for a healthy, meatless meal!
Yield: 6 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cocoa powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (or black pepper for less heat)
- 1 (28 oz.) can diced tomatoes (not drained)
- 2 (14.5 oz) cans black beans, rinsed and drained
- 2 cups low sodium vegetable broth
Optional toppings:
- Shredded cheese, sour cream or Greek yogurt, diced avocado, chopped fresh cilantro, pickled jalapeños, hot sauce, crackers or chips, etc.
Instructions
- Heat the oil in a large Dutch oven pot over medium heat.
- Add the sweet potatoes, onion, green pepper and jalapeño and saute until slightly tender, about 5-7 minutes.
- Add the garlic and saute for another 30 seconds, until fragrant.
- Add the chili powder, cocoa powder, cumin, salt and cayenne pepper and stir to combine.
- Add the diced tomatoes, black beans and broth. Crank the heat up to high and bring the chili to a simmer.
- Lower heat to medium or medium low, maintaining a gentle simmer, and cook for 40-45 minutes, until sweet potatoes are fork tender and the chili is thickened.
- Season to taste with salt and pepper, then serve hot with desired toppings.
Notes
Sweet potatoes: Be sure to cut your sweet potatoes into small, bite-size pieces so you can get a scoop of everything in each spoonful of the chili. (They also need to be small enough to cook through properly.)
Beans: We prefer black beans but you could substitute kidney beans or pinto beans.
Consistency: I like my chili on the thicker side and find the amount of broth listed below is the right balance. If you like yours super thick, I’d recommend starting with just 1 ½ cups of broth and adjusting before you go to serve..
Alternatively, you can thin it out with extra broth after it’s cooked if you want it a tad more soupy.
Corn: Love some corn in your chili? Feel free to add a cup of frozen corn or an 11 oz. can of corn, drained.
Spicy: Need a little heat? Add an extra jalapeño, or leave in some of the seeds and membranes, or add an extra ¼ teaspoon of cayenne pepper with the other seasonings. You can also serve it with hot sauce to give some heat to just your bowl.
Leftovers: Leftover chili will keep in the refrigerator for up to 5 days or in the freezer for 4-6 months. Thaw overnight then reheat and serve, adding extra broth if needed to thin it out.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 25g | Protein: 5g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 252mg | Fiber: 6g | Sugar: 7g
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