Sweet Potato and Black Bean Chili with Tomatillos

This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later. Kelp may seem like an unusual ingredient here, but it has several benefits: it makes the beans more digestible, and it also contains flavor-enhancing compounds and loads of minerals and vitamins. Copyright © 2010 Gluten-Free Recipes for the Conscious Cook* by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

Sweet Potato and Black Bean Chili with Tomatillos

This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later.

5 from 1 vote

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Course: Vegan Main Dish / Chili

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: black bean chili, chili recipe, vegan chili

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Servings: 6 to 8

Calories: 332kcal

Author: Veg Kitchen

Ingredients

• 1 cup dried black beans soaked overnight
• 1 tablespoon kelp flakes or 1 (3-inch) piece of kelp
• 4 cups water
• 1 teaspoon ground cinnamon or 1 cinnamon stick
• 1 cayenne pepper seeded and minced, or 1 teaspoon dried chili flakes
• 2 tablespoons extra-virgin coconut oil
• 1 ½ cups chopped red onions
• 3 cups peeled grated sweet potatoes
• 4 cups quartered tomatillos
• 3 ½ cups diced tomatoes
• 4 cups fresh or frozen corn kernels
• 1 ½ cups tightly packed chopped cilantro
• 2 cloves garlic pressed
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons sea salt

US Customary - Metric

Instructions

• Drain and rinse the beans, then put them in a large soup pot with the kelp, water, cinnamon, and cayenne. Bring to a boil over high heat, then lower the heat, cover, and simmer.
• Heat the oil in a medium-size skillet over medium heat. Add the onions and sweet potatoes and sauté over medium heat for about 10 minutes, until the yams soften and take on a brighter orange color.
• Add the sauté to the soup pot and continue to simmer for about 45 minutes, until the beans are soft.
• Stir in the tomatillos and tomatoes. Simmer for about 10 minutes, until the tomatillos almost melt into the stew.
• Stir in the corn, cilantro, garlic, cumin, and salt. Taste and adjust the seasonings if desired.

Nutrition

Calories: 332kcal | Carbohydrates: 60g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1001mg | Potassium: 1490mg | Fiber: 12g | Sugar: 15g | Vitamin A: 807IU | Vitamin C: 41mg | Calcium: 161mg | Iron: 6mg

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• Here are more bean stews and chilies.
• Here are more of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.