Two Bean Chili
over baked sweet potato

Name: Two Bean Chili
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 12 oz Carrots, diced; 3 cloves Garlic, chopped; 3 tsp Chili powder; 2 tsp Paprika; 1 tsp Cumin, ground; 1 tsp Coriander, ground; 1/2 tsp Salt; 3 stalks Green onions, chopped, green and white parts combined; 2 cans Beans, red kidney (14 oz / 397 g), drained and rinsed; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 1 cup Stock, any type; 1 can Tomatoes, diced and preferably fire-roasted (28 oz / 794 g can); for serving Sour cream (sub plain or Greek yogurt); 4 Sweet potatoes, medium, sliced in half lengthwise

Active: 35 Total: 55

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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 can) - 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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