Description
Discover how to make a delicious and satisfying Sweet Potato Black Bean Chili that is perfect for cozy nights in. Get the recipe here!
Ingredients
Scale
- 1 tablespoon plus 2 teaspoons vegetable oil (20 ml)
- 1 medium-large sweet potato, peeled and diced (about 300 g)
- 1 large onion, diced (150 g)
- 4 cloves garlic, minced
- 2 tablespoons chili powder (30 g)
- 4 teaspoons ground cumin (8 g)
- 1/2 teaspoon (3 ml) ground chipotle chile
- 1/4 teaspoon (1 ml) salt
- 2 1/2 cups water (600 ml)
- 2 (15 ounce) cans black beans, rinsed (2 cans x 425 g)
- 1 (14 ounce) can diced tomatoes (400 g)
- 4 teaspoons lime juice (20 ml)
- 1/2 cup chopped fresh cilantro (15 g)
Instructions
- Warm the vegetable oil in a Dutch oven over medium-high heat.
- Introduce the diced sweet potato and onion, and sauté, stirring frequently, until the onion starts to become tender, approximately 4 minutes.
- Incorporate the minced garlic, chili powder, cumin, chipotle, and salt, stirring continuously for 30 seconds.
- Pour in the water and bring the mixture to a gentle boil.
- Cover the pot, lower the heat to maintain a soft simmer, and cook until the sweet potato becomes soft, about 10 to 12 minutes.
- Add the black beans, diced tomatoes, and lime juice; increase the heat to high and bring back to a gentle boil, stirring regularly.
- Lower the heat and let it simmer until the liquid slightly reduces, roughly 5 minutes.
- Turn off the heat and mix in the chopped fresh cilantro.
Notes
- Consider roasting the sweet potatoes in the oven before adding them to the chili for a richer flavor.
- Substitute fresh tomatoes with canned diced tomatoes for a burst of freshness in every bite.
- Enhance the chili’s flavor by adding a splash of vegetable broth for extra depth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Calories: 323 kcal
- Fat: 8 g
- Protein: 13 g
Keywords: sweet potato chili, black bean chili, vegetarian chili, spicy chili, hearty chili, one-pot chili
