SWEET POTATO AND BLACK BEAN CHILI
The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
- Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
- Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
- Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
- Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 101.4 g, Cholesterol 12.6 mg, Fat 14.7 g, Fiber 26 g, Protein 20.7 g, SaturatedFat 5 g, Sodium 2119 mg, Sugar 17.9 g
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
- Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
SWEET POTATO & BLACK BEAN CHILI
My whole family enjoys this sweet potato black bean chili, but my daughter especially loves it. I like to make it because it's so easy and very flavorful. -Joy Pendley, Ortonville, Michigan
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender. Add the chili powder, garlic, cumin and cayenne; cook 1 minute longer. Stir in the beans, tomatoes, coffee, honey, salt and pepper., Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender. Sprinkle with cheese.
Nutrition Facts : Calories 252 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 554mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
SWEET POTATO & BLACK BEAN CHILLI WITH ZESTY QUINOA
Full of flavour and nutritionally-balanced, this hearty chilli will keep both vegans and meat-eaters happy
Provided by Good Food team
Categories Main course
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.
- Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you've cut it - this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.
Nutrition Facts : Calories 551 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
BLACK BEAN AND SWEET POTATO CHILI (VEGETARIAN)
Make and share this Black Bean and Sweet Potato Chili (Vegetarian) recipe from Food.com.
Provided by Prose
Categories Yam/Sweet Potato
Time 45m
Yield 11 cups
Number Of Ingredients 15
Steps:
- Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
- Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally.
- Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
- OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours.
- Serve over brown rice with lime wedges and cilantro.
Nutrition Facts : Calories 210.8, Fat 3.6, SaturatedFat 0.6, Sodium 449, Carbohydrate 35.9, Fiber 12.2, Sugar 3.6, Protein 11.4
SWEET POTATO BLACK BEAN CHILI
Serve over rice and garnish with sour cream, chopped green onions or cilantro. From Century Home Magazine.
Provided by Derf2440
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a large saute pan or small soup pot on medium high heat.
- Add onion, turkey, garlic and sweet potato and cook for 5 minutes, stirring frequently.
- Add seasonings and saute for another 5 minutes.
- Add tomatoes and their juice and jalapeno and bring to boil.
- Reduce heat to medium low and simmer for 10 minutes.
- You might need to add water or tomato juice if too much liquid evaporates.
- Stir in red pepper and simmer for 5 minutes.
- Add beans and simmer for an additional 5 minutes.
- Add zucchini and cook for 5 minutes more.
- Stir in squeeze of lime juice to taste.
- Can be made a day in advance, add a little liquid when reheating.
Nutrition Facts : Calories 227.6, Fat 3.5, SaturatedFat 0.6, Sodium 356.2, Carbohydrate 41, Fiber 12.2, Sugar 8.4, Protein 10.7
BLACK BEAN SWEET POTATO CHILI
This hearty bowl of chili has it all - meat, beans, and just the right amount of heat! Black Bean Sweet Potato Chili made with spicy Italian sausage is loaded with delicious flavor.
Provided by Sheila Thigpen
Categories Soups & Stews
Time 40m
Number Of Ingredients 11
Steps:
- Crumble the Italian sausage into the bottom of a large Dutch oven over medium high heat. Sauté until the meat is no longer pink, about 6 - 7 minutes.
- Add the sweet potatoes and onions. Cook and for about 5 minutes, until the onions are tender. Stir in the garlic, cumin, chili powder, and salt. Cook for another minute, until the garlic is fragrant.
- Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes, until sweet potatoes are tender and easily pierced with a fork.
- Add the beans and tomatoes, and squeeze in the fresh lime juice. Simmer for another 5 minutes, or until heated the chili is heated through.
Nutrition Facts : ServingSize 1 g, Calories 386 kcal, Carbohydrate 39 g, Protein 22 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 685 mg, Fiber 12 g, Sugar 6 g, UnsaturatedFat 12 g
BLACK BEAN-SWEET POTATO SKILLET
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.
VEGAN SWEET POTATO AND BLACK BEAN CHILLI (GF)
This sweet potato and black bean chilli is a truly delicious vegan one-pot meal. Hearty, filling, and low in calories, it's also gluten-free.
Provided by The Pesky Vegan
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- Heat the oil in a large pan on medium heat. Add the onion and stir occasionally for 4-5 minutes.
- Next, add the chopped garlic, chilli, and sweet potato cubes and cook for a few minutes. Season with salt and pepper.
- After a few minutes, stir in the tomato puree, tinned tomatoes, black beans, Marmite, Henderson's Relish, cumin, smoked paprika, oregano, bay leaves, and vegan stock. Break the tomatoes apart with a spoon, mix well, bring to a gentle simmer, and cook on a low/medium heat for 20 minutes.
- After 20 minutes, stir in the spinach and the chopped coriander stems. It will look like a lot of spinach at first, but it'll soon cook down. Simmer for another few minutes.
- Once the spinach has wilted and the sweet potato cubes are soft, adjust the seasoning then serve with chopped coriander (see notes for more serving suggestions).
Nutrition Facts : Calories 341 kcal, Carbohydrate 67 g, Protein 15 g, Fat 4 g, SaturatedFat 1 g, Sodium 619 mg, Fiber 17 g, Sugar 17 g, ServingSize 1 serving
SWEET POTATO BLACK BEAN CHILI
This Sweet Potato Black Bean Chili recipe is hearty and flavorful and easy to make using mostly pantry staples. It's a quick and healthy savory plant-based chili everyone will love! Recipe inspired by my Sweet Potato Quinoa Chili.
Provided by Julie | The Simple Veganista
Categories Entree
Time 45m
Number Of Ingredients 19
Steps:
- In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 - 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, cook 1 minute more (or until fragrant).
- Add the beans, diced tomatoes, tomato paste, sweet potato, green chilies, and vegetable broth, stir until combined. Bring to a boil, reduce heat, cover slightly askew and cook for 30 - 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
- Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew 'Sour Cream'.
- Serves 4 generously
- Leftovers can be kept in an airtight container in the refrigerator for up to 5 - 6 days. To keep longer, store in the freezer, in freezer-safe containers, for up to 2 - 3 months.
Nutrition Facts : Calories 318 calories, Sugar 12.3 g, Sodium 1352.6 mg, Fat 1.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 62.9 g, Fiber 21.2 g, Protein 17.1 g, Cholesterol 0 mg
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5/5 (1)Total Time 45 minsCategory Soup And StewCalories 297 per serving
- Place a Dutch oven or 4-6 quart saucepan over medium heat. Add the olive oil and onion. Cook until softened. Stir in 1 1/2 teaspoons salt and the garlic. Cook about 1 minute or until the garlic smells good.
- Sprinkle in the spices, stirring to dissolve in the oil. Add the sweet potatoes and pour over enough stock or water just to cover them. Partially cover the pot and cook over medium heat until tender but not mushy, about 20 minutes.
- Add maple syrup, hot sauce and beans to the pot. Bring to a simmer and cook uncovered another 10 minutes or so to blend the flavors. If you like your chili more soupy, add more stock or water. Taste for seasoning and add more salt or hot sauce to taste.
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From eatingwell.com
Ratings 87Calories 323 per servingCategory Healthy Vegetarian Chili Recipes
- Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
- Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
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4.8/5 (140)Total Time 55 minsCategory EntreeCalories 213 per serving
- In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper (amounts as original recipe is written // use more or less if altering batch size). Stir and continue cooking on medium heat until translucent and soft.
- Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin, and chipotle powder - all are optional). Cook for 3 minutes. Then add salsa, water, and vegetable stock.
- Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 - or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
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Category Mains & SidesEstimated Reading Time 3 mins
- In a large soup pot, heat extra-virgin olive oil. Add onions and garlic and sautee for a few minutes. Add cumin and mix with onions and garlic. You can add all the remaining spices here or later one. Up to you.
- Add carrots and celery to pot and sautee for a few minutes. Add more olive oil if needed. You can also add a splash of water for moisture.
- Add sweet potato and continue to sautee. Now add yellow pepper, 2 cans tomatoes, black beans and tomato paste. Add remaining spices. Add water if needed.
- Simmer chili on low for 20-25 minutes to let the flavours mingle and the vegetables become tender.
SWEET POTATO BLACK BEAN CHILI - STETTED
From stetted.com
Cuisine Tex-MexTotal Time 50 minsCategory Soups & StewsCalories 204 per serving
- In a large pot over medium heat, add olive oil. When hot, add onion and sauté 5 minutes. Stir in garlic and sauté until fragrant. Add poblano pepper and cook until soft, then add tomatoes.
- Add sweet potatoes and stir well, then add beans and desired amount of liquid. Stir and bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
- Remove cover, taste, and adjust seasonings if needed. If you want thicker chili, let simmer with the lid off until liquid has reduced. For thinner chili, add more water or broth and heat through.
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5/5 (13)Category SoupCuisine AmericanTotal Time 30 mins
- Add remaining ingredients into pan and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until sweet potatoes are tender.
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Servings 6Total Time 35 minsEstimated Reading Time 3 minsCalories 245 per serving
- Slow cook for 6-7 hours on LOW or cook on the stovetop for 20-30 minutes until the sweet potatoes are tender.
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5/5 (7)Estimated Reading Time 3 minsCategory DIET, DINNER, Soup + Stew + ChiliTotal Time 1 hr
- Heat the olive oil in a large a medium to large pot. Add in the onions, peppers, and sweet potatoes along with a pinch of salt. Cook, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes.
- Stir in the garlic, chili powder, cumin, and curry powder along with a little more salt and some black pepper. Add the tomatoes, beans, and broth and stir. Bring everything up to a light boil and then reduce down to a simmer and cook for about 30 minutes, stirring occasionally, or until the chili has reduced down and has a nice hearty consistency.
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- Preheat oven to 375°F. Add sweet potato chunks to a baking sheet, toss with 1 teaspoon of olive oil and sprinkle with sea salt. Roast for 25-30 minutes, until tender. This step can be done a day or two in advance.
- Start prepping chili by adding 1 Tablespoon olive oil to a skillet. Once oil is hot, add in the chopped onion, bell peppers and garlic. Sauté for 5-7 minutes until onions are fragrant and translucent. Add chili powder, salt, cayenne and cinnamon. Toss to combine and cook for 1 minute longer.
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From purewow.com
3.8/5 (39)Total Time 1 hr 35 minsServings 6Calories 294 per serving
- In a Dutch oven or large saucepan, heat about 1 tablespoon olive oil over medium heat. Add the turkey and cook until beginning to brown, 6 to 8 minutes. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
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