Two Bean Chili
over baked sweet potato
With two types of beans and a blend of spices, this is a classic vegetarian chili recipe. Serve it over sweet potatoes with sour cream and green onions on top. It's a warm-you-up meal you'll return to all winter long.
Smarts #1: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Smarts #2: Like most chili recipes, this one is even better if made a day ahead so the flavors have time to develop in the fridge overnight.
Smarts #1: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Smarts #2: Like most chili recipes, this one is even better if made a day ahead so the flavors have time to develop in the fridge overnight.
Tags
Proteins
Cuisines
Ingredients
Two Bean Chili (enough for 2 nights):
- Onions, medium - 1 , diced
- Carrots - 12 oz , diced
- Garlic - 3 cloves , chopped
- Chili powder - 3 tsp
- Paprika - 2 tsp
- Cumin, ground - 1 tsp
- Coriander, ground - 1 tsp
- Salt - 1/2 tsp
- Green onions - 3 stalks , chopped, green and white parts combined
- Beans, red kidney (14 oz / 397 g) - 2 cans , drained and rinsed
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Stock, any type - 1 cup
- Tomatoes, diced and preferably fire-roasted (28 oz / 794 g) - 1 can
- Sour cream - for serving (sub plain or Greek yogurt)
Baked Sweet Potato:
- Sweet potatoes, medium - 4 , sliced in half lengthwise
Prep
- Sweet potatoes / Onions / Carrots / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed. Combine onions and carrots. Store sweet potatoes and garlic in their own containers. (Can be done up to 5 days ahead)
- Combine spices - Combine chili powder, paprika, cumin, coriander, and salt. (Can be done up to 5 days ahead)
- Green onions - Chop green onions, combining green and white parts.
- Beans - Drain and rinse.
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Make
- Heat oven to 400F / 204C.
- Rub halved sweet potatoes on all sides with some cooking oil. Place potatoes cut-side down on a sheet pan. Transfer to oven and roast until potatoes are fork-tender, 25 to 30 minutes.
- While potatoes roast, heat a Dutch oven with oil over medium-high heat. Add onions and carrots and saute until soft, 5 to 6 minutes.
- Add tomato paste, garlic, and spices to onions and carrots. Saute for 2 minutes.
- Pour stock, tomatoes (including liquid), and beans into pan. Bring to a simmer and then reduce heat to low-medium. Put the lid on the chili, leaving it slightly ajar, and simmer for 20 minutes. (Watch the chili and give it a stir every 5 to 10 minutes. If too much liquid simmers off, add a bit more stock or water to prevent it from burning on the bottom of the pan.)
- When potatoes and chili are done, taste chili and season it with some salt and pepper. Add some hot sauce (not in ingredients list) if you’d like more heat.
- Set aside 1/3 of the chili (about 2 cups / 475 mL for 4 servings; adjust if customizing) for Wednesday.
- Place sweet potatoes, cut-side up, on serving plates. Gently mash them with a fork. Spoon chili over sweet potatoes and serve with sour cream and green onions on top. Enjoy!
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