Black Bean Sweet Potato Chili
Our Black Bean Sweet Potato Chili is smoky, rich, and satisfying. The combination of savory garlic and onion combined with rich cocoa powder and smoky chipotle pepper make it flavorful and unique. The roasted sweet potatoes and black beans leave you feeling comfortably full. And with no added oils, it is a healthy choice.
I like to use Pomi brand tomato products, because they taste fresh and come in BPA free containers. I sometimes use canned tomatoes when I don’t have Pomi brand products in the cupboard, and they work fine too.
To make your life, and this recipe, a little easier, buy sweet potatoes already peeled and cubed in the produce department.
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| Servings | Prep Time |
| 6people | 30minutes |
| Cook Time | Passive Time |
| 80 minutes | 60minutes |
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Black Bean and Sweet Potato Chili
A smoky, rich, satisfying chili that will fill you up.
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- 8medium sweet potatoescubed (about 2 Lbs.),
- 1/2teaspoon salt
- 1/2 teaspoon ground chipotle pepper
- 1medium onion, chopped
- 1 red bell pepper, choppedorange or yellow will work fine
- 5cloves garlic, chopped
- 1tablespoon jalapeno, choppedfresh or canned
- 2tablespoons chili powder
- 1pinch dried oregano
- 1tablespoon ground cumin
- 1/2 teaspoon ground coriander
- 1-2cups water
- 126 oz. container diced tomatoesI like Pomi brand, but canned tomatoes work well too
- 1tablespoon maple syrupor brown sugar
- 1tablespoon cornmeal
- 1teaspoon cocoa powder
- 1teaspoon salt
- 1tablespoon worcestershire sauceAnnie's brand is vegan
- 2cans black beans, drained and rinsed
- 1/4cup cilantro, choppedfor garnish, optional
- Place parchment paper or a silicone baking mat on a large baking sheet.
- Preheat oven to 400 degrees.
- In a large bowl, toss cubed sweet potatoes with salt and chipotle pepper.
- Pour sweet potatoes onto prepared baking sheets and spread in a single layer.
- Roast sweet potatoes for 25-30 minutes or until tender. Remove from oven and set aside to cool.
- In a large pot, using a tablespoon of water at a time, saute the onion, garlic, bell pepper, jalapeño, cumin, coriander, oregano, and chili powder. Use medium heat and add water, a tablespoon or two at a time to prevent veggies from sticking to the pan. Stir occasionally and keep an eye on them so they don't burn. Saute until the onions are soft and start to turn translucent. This will take about 8-10 minutes.
- Add 1 cup of water and tomatoes to the pot. Stir and bring to a simmer.
- Add maple syrup, cornmeal, cocoa powder, salt, and worcestershire sauce. Stir and partially cover pot with lid. Simmer over low heat for a half hour, stirring occasionally.
- Add roasted sweet potatoes, black beans, and 1/2 cup water to the pot. Stir and partially cover pot with lid. Simmer over low heat for 15 minutes, stirring occasionally.
- If chili is too thick for your liking, add more water. Taste test and add more spices, maple syrup, salt, or pepper as needed.
- Ladle into bowls and served sprinkled with cilantro, if desired.
This recipe is very forgiving if you need to substitute types of potatoes or tomatoes. I have prepared it with a combination of sweet potatoes, Asian sweet potatoes, and redskin potato with great success! Also, if you don't have diced tomatoes, you can substitute tomato sauce (one 14.5 oz can with a cup of water), canned whole tomatoes (break them up), or pureed tomatoes.
Recipe from ChickpeaandBean.com
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