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Spicy Sweet Potato & Black Bean Chili recipe

Spicy Sweet Potato & Black Bean Chili

5 from 2 votes
This vegetarian chili recipe combines spicy and sweet flavors for a satisfying dish. This chili is ideal for warming up on a chilly day, especially with toppings like tortilla chips, sour cream, and cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Mexican
Calories: 197
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp EVOO + 2 tsp extra
  • 1.5 pounds sweet potato peeled and diced
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 Tbsp chili powder or more
  • 4 tsp ground cumin
  • ½ tsp ground chipotle chile
  • 1 jalapeno pepper, sliced
  • 1 tsp salt
  • 1.5 cups water, or more as needed Chicken stock is nice if you are not a vegetarian
  • 2 15- ounce cans black beans rinsed and drained
  • 1 28-ounce can diced tomatoes
  • 4 tsp lime juice
  • ½ cup fresh cilantro chopped
  • 1 avocado diced and lightly salted just before serving
  • If you enjoy the garden of sin consider: Crispy bacon crumbles, and sour cream, as a garnish. Substituting the water with chicken or beef stock.

Equipment

  • Silicone Spatula
  • Sauce Pan

Method
 

  1. In a large pot, warm some oil over medium-high heat.
  2. Firstly, sauté the sweet potato and onion together until the onion becomes soft, which should take about 6-8 minutes. Next, add the garlic, chili powder, cumin, chipotle, and salt to the pan and stir well for 30 seconds without stopping. Afterward, add some water and heat the mixture until it bubbles gently.
  3. Once you've covered the pot with a lid, reduce the heat and let the sweet potato cook gently until it becomes soft, which should take around 10 to 12 minutes. Subsequently, add the beans, tomatoes, and lime juice to the chili and bring it to a boil again, stirring often. Following this, reduce the heat once more and let the chili cook until it becomes a bit thicker, for around 5 minutes.
  4. Finally, remove the pot from the stove and garnish the chili with some fresh cilantro and tangy sour cream.
  5. To serve, accompany it with rice, corn chips, and salsa.
  6. For those who like to plan ahead, cover and refrigerate for up to 3 days or freeze for up to 3 months.

Notes

Chipotle peppers are smoked jalapeño peppers. Ground chipotle chili pepper can be found in the spice section of many supermarkets or Latin American specialty markets.