We’ve finally had a few chilly mornings here in Georgia, and that means its my favorite time of year – chili season! Some may think of chili as meat and beans, but anything can become a chili if you set your mind to it. Try lentils, black beans, and a variety of root vegetables to make a hearty soup. This Sweet Potato and Black Bean Chili is just what it sounds like, with the flavors of bell pepper, onion, garlic, and your typical chili seasonings!
I didn’t grow up eating sweet potatoes, nor did I ever really enjoy a sweet potato casserole. BUT I do love a savory, salty, sweet potato – it’s the perfect combination of salty and sweet. Not only are sweet potatoes chock full of essential vitamins and minerals (especially vitamin A!), but they also have antioxidant and anti-inflammatory properties. Plus, tons of fiber, which helps aid in digestion!
The best part about this recipe is that you just throw everything in a single pot and let it go for about 30 minutes, or until the potatoes are tender. Top it with your favorite chili fixin’s – I like sour cream (or plain greek yogurt!), sharp cheddar, and sliced green onions!
Enjoy!
- 2 tbsp extra virgin olive oil
- 1 medium onion diced
- 1 medium bell pepper diced
- 1 large sweet potato peeled and small diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper optional
- 2 15 oz cans black beans drained and rinsed
- 15 oz can diced tomatoes
- 2 cups vegetable broth
- green onions
- sour cream
- sharp cheddar shredded
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. Heat your olive oil in a large stockpot over medium-high heat while you dice your veggies.
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. Add the bell pepper, onion, sweet potato, and minced garlic to the pot. Cook, stirring occasionally, for about 4-5 minutes or until the onion starts to become translucent.
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. Add your chili powder, cumin, and optional cayenne to the veggies. Stir to combine, and continue to cook for 2-3 minutes.
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. Throw in your drained and rinsed black beans, the can of diced tomatoes, and 2 cups of vegetable broth. Stir to combine.
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. Bring the chili to a low boil, reducing the heat to medium if needed. Cover and simmer for about 30 minutes, or until the potatoes are fork-tender.
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. Remove from heat and let cool slightly before serving with sour cream, sharp cheddar, and green onions. Enjoy!
STEP BY STEP PHOTOS:
Start by throwing your diced sweet potato, bell pepper, onion, and minced garlic into a large pot with about 2 tablespoons of olive oil. Cook, stirring occasionally, for about 5 minutes or until the onion starts to turn translucent.
Add in your chili powder, cumin, and optional cayenne pepper.
Give everything a big stir, and continue to cook for 2-3 minutes until all of the flavors really start to develop.
Add your drained and rinsed black beans and the can of diced tomatoes.
Then add 2 cups of vegetable broth, and stir everything to combine. Bring to a low boil over medium heat, cover, and cook for about 30 minutes. Check your sweet potatoes with a fork after the 20 minute mark – they should be nice and tender, but not too mushy!
Taste and adjust seasonings as desired, and serve with your favorite chili toppings. It will be hot, so try to be patient!
[…] really have a thing for chili. Have you checked out my Sweet Potato and Black Bean Chili from the other week? I just seriously can’t get enough. I had some ice (okay, a smidge) on my […]