Sweet Potato and Black Bean Chili
with chips / avocados / green onion
We love a cozy, filling soup or stew throughout fall, but it's particularly great for the younger people who might be heading out into the cold and / or eating extra treats on Halloween night. This chili gets an extra boost from plant-based ingredients like sweet potatoes and beans.
- Sweet potatoes - 1 lb, cubed
- Bell peppers, red - 1, diced
- Onions, medium - 1, diced
- Garlic - 3 cloves, chopped
- Chili powder - 1 Tbsp
- Cumin - 2 tsp
- Paprika - 2 tsp
- Salt - 1 tsp
- Beans, black (14 oz / 397 g) - 2 cans, drained and rinsed
- Green onions - 2, chopped, green and white parts separate
- Avocados - 1, cubed
- Oil, cooking - 1 Tbsp
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, any type - 2 cups
- Sour cream - for serving
- Chips, corn or tortilla (opt) - for serving
Sweet potatoes / Bell peppers / Onions / Garlic - Prep as directed. Store sweet potatoes in one container. Combine bell peppers, onions, and garlic in another container. (Can be done up to 5 days ahead)
Make spice blend - Combine chili powder, cumin, paprika, and salt. (Can be done up to 5 days ahead)
Beans - Drain and rinse.
Green onions / Avocados - Prep as directed.
Heat a Dutch oven (use one with a lid) with oil over medium heat. Add bell peppers, onions, garlic, and white parts of green onions and saute until soft, 4 to 5 minutes.
Add spice blend and stir until fragrant, 1 to 2 minutes more. Add crushed tomatoes, diced tomatoes (including liquid), stock, and sweet potatoes. Stir everything to combine and then cover with a lid. Simmer chili until sweet potatoes are tender, 15 to 20 minutes.
Remove lid and stir in beans. Let chili continue to simmer until it thickens to your liking. Taste and season with some salt and pepper. Add some more chili powder or some hot sauce (not in ingredients list) if you’d like it spicier.
Serve chili with green parts of green onions, avocados, sour cream, and chips for dipping or crumbling over top. Enjoy!
Worth the Prilosec3 Helpful
1 tablespoon would have been far too much chilli for us so I definitely use less. We used a pressure cooker to make it faster because it was taking ages to cook. This was lovely and warming, but quite runny, we ate it in bowls.0 Helpful
It was good the day we made it, but great a day or two later. A little two spicy for the kids (I doubled the spices - should have left the chili powder at 1 Tbsp. And didn't even think about the fact that our paprika was hot paprika!) but added a LOT of sour cream and they were fine. Loved that it made so much! Used frozen sweet potatoes to save a little time on meal prep. Didn't have quite enough crushed tomatoes, so added some tomato paste and a little extra stock. Used the IP - set to 0 minutes on manual and then quick release.0 Helpful
I left out the stock because my Dutch oven wasn't big enough (8 servings) and I actually liked that it was thicker.0 Helpful
I'm a bigger fan of the sweet potato turkey chili recipe but this was pretty good.0 Helpful
A little bit of prep for this, but it was worth it. The chili was very tasty, and I love the avocado as topping. I'm going to enjoy eating this for lunches throughout the week!0 Helpful
Didn’t care for the sweet potatoes but if I make it again I will put in ground beef and leave out the potatoes.0 Helpful