Smoky Black Bean And Sweet Potato Chili Recipe

Name: Smoky Black Bean And Sweet Potato Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried black beans; 4 cups sweet potato, diced into 3/4 inch cubes; 1 tablespoon olive oil; 2 cups chopped white or yellow onion (about one medium to large onion); 2 cloves garlic, minced; 1 chipotle pepper en adobo, chopped finely; 2 teaspoons cumin powder; 1/2 teaspoon smoked paprika; 1 tablespoon ground chili powder; 1 14 or 15 ounce can of diced tomatoes; 2 cups vegetable broth (and more as needed); sea salt to taste; 1/4 cup chives, snipped into small pieces; 1 large Haas avocado

Servings: persons

1 1/2 cups dried black beans
4 cups sweet potato, diced into 3/4 inch cubes
1 tablespoon olive oil
2 cups chopped white or yellow onion (about one medium to large onion)
2 cloves garlic, minced
1 chipotle pepper en adobo, chopped finely
2 teaspoons cumin powder
1/2 teaspoon smoked paprika
1 tablespoon ground chili powder
1 14 or 15 ounce can of diced tomatoes
2 cups vegetable broth (and more as needed)
sea salt to taste
1/4 cup chives, snipped into small pieces
1 large Haas avocado

1
Soak the black beans in water for 6 to 8 hours, or overnight. Drain the soak liquid. Submerge them in fresh water, with enough to cover them by a few inches. Bring beans to a boil and lower to a simmer. Cook till beans are tender, approximately 45 minutes to one hour. Drain and set them aside.
2
Heat the tablespoon of oil in a dutch oven or a large pot. Saute the onion for a few minutes, then add the sweet potato and garlic. Keep sauteing until the onions are translucent, about 8-10 minutes.
3
Add the chili en adobo, the cumin, the chili powder, and the smoked paprika. Heat until the spices are very fragrant. Add the can of tomatoes and one can of vegetable broth.
4
When broth is bubbling, reduce to a simmer and cook for approximately 30 or 35 minutes, or until the sweet potatoes are totally tender. As you co along, you can continue to add the remaining cup of vegetable broth as is needed and depending on the texture chili you like. Season to taste with salt.
5
When chili is finished, allow it to sit for a little while so that flavors can marinate. To serve, top a generous bowl with some fresh avocado slices and chives.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups dried black beans, 4 cups sweet potato, diced into 3/4 inch cubes, 1 tablespoon olive oil, 2 cups chopped white or yellow onion (about one medium to large onion), and more.

Yes, Smoky Black Bean And Sweet Potato Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoky Black Bean And Sweet Potato Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions