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Black Bean Sweet Potato Chili Recipe

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4.3 from 5 reviews

This Black Bean Sweet Potato Chili is a hearty, flavorful vegetarian dish that combines the natural sweetness of sweet potatoes with the rich, smoky flavors of spices and black beans. Perfect for a cozy dinner, this chili is nutritious, filling, and easy to prepare on the stovetop.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil, plus 2 extra teaspoons
  • 1 large sweet potato, peeled and diced
  • 1 large red onion, diced
  • 4 cloves garlic, roughly chopped
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 3 1/2 cups vegetable stock
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1/2 cup dried quinoa
  • 4 teaspoons lime juice

Serving Suggestions

  • Avocado
  • Cilantro
  • Crema
  • Grated cheese

Instructions

  1. Heat the oil: Warm a large heavy bottom pot over medium-high heat and add 1 tablespoon of olive oil to coat the bottom.
  2. Sauté vegetables: Add the diced sweet potato and red onion to the pot. Cook for about 5 minutes, stirring occasionally, until the onion softens. Then add the chopped garlic, chili powder, ground chipotle pepper, ground cumin, and kosher salt. Stir well to combine and let the spices become fragrant.
  3. Add liquids and beans: Pour in the vegetable stock, along with the fire roasted diced tomatoes and black beans. Stir to incorporate all ingredients evenly.
  4. Add quinoa and bring to boil: Add the dried quinoa and bring the entire mixture to a boil while stirring.
  5. Simmer the chili: Once boiling, cover the pot with a lid and reduce heat to a gentle simmer. Let the chili cook for 30 to 40 minutes, or until the quinoa is fully cooked, the sweet potatoes are soft, and the mixture thickens to chili consistency.
  6. Finish with lime juice: Stir in the lime juice and adjust salt to taste. Remove the pot from heat.
  7. Garnish and serve: Serve the chili hot, garnished with your choice of avocado slices, fresh cilantro, crema, or grated cheese for added richness.

Notes

  • You can substitute quinoa with brown rice or more beans if preferred.
  • Adjust the chili powder and chipotle to control heat level.
  • For a vegan option, use dairy-free crema or omit cheese.
  • Leftovers keep well refrigerated for up to 4 days and freeze beautifully.

Find it online: https://recipefeastful.com/black-bean-sweet-potato-chili-recipe/