Quick Black Bean and Sweet Potato Chili

Quick black bean and sweet potato chili recipe

With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time. Enjoy leftovers for a thermos lunch or subsequent dinners. Serve with stone-ground whole grain tortillas — they’re great for dipping into the chili, or even for grabbing some of it, soft taco style. Or, fresh corn bread is a wonderful companion as well. Serve with a simple salad or any of VegKitchen’s coleslaws and/or a side of sautéed greens or steamed broccoli. Adapted from The Vegetarian Family Cookbook.

Serves: 6 or more

  • 2 medium-large sweet potatoes (about 1 1/2 pounds)
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 medium red or green bell pepper, diced
  • 5 cups cooked or three 15- to 16-ounce cans (drained and rinsed) black beans
  • 28-ounce can diced tomatoes (try fire-roasted)
  • 1 or 2 small fresh hot chiles, seeded and minced,
    or one 8-ounce can chopped mild green chilies
  • 2 teaspoons good-quality chili powder, or more, to taste
  • 2 teaspoons ground cumin, or more, to taste
  • 1 teaspoon dried oregano
  • 1/4 cup minced fresh cilantro, or more, to taste, plus more for garnish
  • Salt to taste

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 1/2 to 3/4-inch dice. Set aside until needed. Or, you can scrub or peel them, dice, and steam in a small amount of water until just done.

Heat the oil in a large soup pot. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden.

Add the remaining ingredients except the cilantro and salt. Add 1/2 cup water, bring to a slow boil, then lower the heat and cover. Simmer gently for 15 minutes.

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender and all the flavors are nicely melded.

Stir in the cilantro, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed. Top each serving with extra cilantro, if desired.

Quick black bean and sweet potato chili recipe

 

Nutritional Information:
Per Serving: 149 calories; 24g of carbs; 5g of fat; 4g of protein; 267mg of sodium; 10g of sugar

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20 comments on “Quick Black Bean and Sweet Potato Chili

  1. Pingback: Quick Black Bean and Yam Chili « Mom's Menu Planning

  2. Jacqueline

    The sweet potatoes give this a nice hint of Cuban flavor. I did use sweet potatoes per the recipe, but it looks like there are yams in the photo – will try that too. Very tasty and quick to throw together. Thank you!

  3. Nava Post author

    There is so much confusion over what is a sweet potato and what is a yam. The garnet yams are deep orange, yet I was under the impression that what’s called a sweet potato is orange, and what’s a yam is the more yellow-y flesh. I could be wrong, though!

  4. Sidedish

    I always use yams regardless what the recipe calls for. I think they have a better flavor.

    Will try this for my veggie friend coming over for Thanksgiving!

  5. Trista

    Holy crap this soup is good! I made it with 1 serrano and 2 jalapenos with all the seeds and it is just perfectly spicy. And the fire roasted tomatoes were a good idea.
    Thanks for posting this recipe.

  6. Nava Post author

    Thanks for leaving comments, Sidedish and Trista! Glad you enjoyed this, Trista, and thanks for your recommendations for the chilies to use.

  7. April

    I have probably made over a dozen different chilis and this by far was the absolute best. I could not get enough of it. I cooked my sweet potato in the chili though and added an extra cup of liquid to make up for that. I also let it simmer for over an hour to help the flavors combine. So delicious!

  8. Pingback: Recipe for Healthy Gluten-Free Diet: One Pot Meals: The Best of Winter Cooking

  9. Pingback: Vegetarian Thanksgiving Recipes

  10. DeeCee

    Made this tonight for our vegetarian potluck. It was a big hit! Everyone loved it and couldn’t get enough. I had to comment because it really was great. Our goal is to get more people to see that Vegetarian & Vegan foods are actually as delicious as they are good for you. I chose this, because it was also an easy meal, another plus for busy families. Thank you so much!

  11. Nava Post author

    Thanks so much —glad you and your friends enjoyed it, and thank you for spreading the good word on veg food in this way. I’ve always found that winning people over goes much better with yummy food than with lectures!

  12. Shay

    I will be the first to admit, I was a bit skeptical that black beans and sweet potato would be tasty. My aunt was is NOT an easy person to please with new recipes, can’t stop talking about how delicious it is!! I had to leave a comment after she packed some leftovers for lunch!! This recipe is definitely a keeper and will be made again!! Thanks!!!

  13. Debbie A

    I was just wondering if it’s possible to get the nutritinal information on the dish. It’s absolutely wonderful!

  14. Nava Post author

    Debbie, this just happens to be adapted from one of my books, The Vegetarian Family Cookbook, so I do have the nutritional info. In this web version, I added an extra sweet potato, but the rest of the recipe is really similar. You might add a few more calories and fiber to these stats per serving: Per serving (based on 6 servings): 202 calories, 5g fat, 8g protein, 8.5g fiber, 0 cholesterol, 222 mg sodium. Glad you enjoyed it!

  15. Krithika

    Tried this today and the whole family loved it. Fire roasted tomatoes were a great addition in this recipe. Also tried the Jicama salad and the roasted Brussel sprouts. Everything tasted awesome and my 9 year old daughter gives it five stars…
    :-)

  16. CamMan

    I have been making this for years and it is so good especially for vegetarians and vegans. Does anyone recommend a certain cheese for non vegans though?

  17. Nava Post author

    Cam Man, glad this recipe has served you in good stead for years! Not sure I understand the question, though, as this doesn’t call for cheese.

  18. Susan

    Just made this for dinner and it was delicious! My meat loving son said it was the best chilli ever. Here in Portugal our local bakers bake sweet potatoes in the wood ovens, so when I saw your post I knew what to make for dinner. Simple to make and going to be a favorite! Thank you!

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