Mexican Black Bean Sweet Potato Chili Food

SWEET POTATO & BLACK BEAN CHILI

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.

VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
• Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
• Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
• Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
• Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
• Warm tortillas in pairs in the microwave, 15 to 20 seconds.
• Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

SWEET POTATO AND BLACK BEAN CHILI

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.

SWEET POTATO BLACK BEAN CHILI

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.

BLACK BEAN, CHORIZO & SWEET POTATO CHILI

Steps:

• In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker. , Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.

MEXICAN BLACK-BEAN CHILI

Steps:

• Place a large nonstick skillet over medium-high heat until hot.
• Add first 3 ingredients (onion, pepper, beef).
• Cook until browned, stirring to crumble.
• Drain well.
• Return meat mixture to pan.
• Add broth and next 8 ingredients (broth through beans).
• Bring to a boil.
• Reduce heat.
• Simmer 15 minutes or until slightly thick, stirring occasionally.
• Ladle chili into soup bowls.
• Top with sour cream and cilantro.

BLACK BEAN POTATO CHILI

Steps:

• Place the beans in a soup kettle or Dutch oven; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. Drain and discard liquid. , Add 6 cups water to the beans; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are almost tender. Add remaining ingredients. Cover and simmer for 1 hour or until soup reaches desired consistency.