Name: Sweet Potato and Black Bean Chili
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 Tbsp olive oil; 1 large onion (chopped); 1 green bell pepper (seeded chopped); 6 garlic cloves (sliced thin); 2 tsp ground cumin; 1 Tbsp chili powder; 1 tsp dried oregano; 1 cup corn (fresh or frozen); 1 can black beans (398 ml rinsed drained); 1 can kidney beans (398 ml rinsed drained); 1 can whole tomatoes (796 ml chopped with juice); 2 small sweet potatoes (peeled diced); 2 tsp chipotle chilies in adobo (chopped); ½ tsp ground cinnamon; ¾ tsp salt (or to taste); ½ cup sour cream (optional for topping); 1 cup cilantro leaves; 2 green onions (sliced)

1

Searing the Beef

For a vegan chili, use cashew crema or omit sour cream.
Add extra chipotle for bold smoky heat or skip for a milder pot.
Best enjoyed fresh, but keeps 4 days in the fridge or up to 2 months in the freezer.

Notes

1

Warm olive oil in a soup pot over medium high heat. Add onion and bell pepper. Cook until lightly browned on the edges, about 6 to 8 minutes.

2

Stir in garlic, cumin, chili powder, and oregano. Cook for 2 minutes until aromatic.

3

Add corn, beans, tomatoes with juice, sweet potatoes, and chipotle. Bring to a boil, then lower heat. Simmer 20 to 25 minutes, stirring occasionally, until sweet potatoes are tender and chili thickens.

4

Stir in cinnamon and salt. Taste and adjust as needed.

5

Serve in bowls with sour cream, cilantro, and green onion.

Instructions

2 Tbsp olive oil

1 large onion (chopped)

1 green bell pepper (seeded chopped)

6 garlic cloves (sliced thin)

2 tsp ground cumin

1 Tbsp chili powder

1 tsp dried oregano

1 cup corn (fresh or frozen)

1 can black beans (398 ml rinsed drained)

1 can kidney beans (398 ml rinsed drained)

1 can whole tomatoes (796 ml chopped with juice)

2 small sweet potatoes (peeled diced)

2 tsp chipotle chilies in adobo (chopped)

½ tsp ground cinnamon

¾ tsp salt (or to taste)

½ cup sour cream (optional for topping)

1 cup cilantro leaves

2 green onions (sliced)

Sweet Potato and Black Bean Chili

Anthology of Crumbs

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average rating is 5 out of 5

Few things are as comforting as chili, and this meatless version proves it. Sweet potato brings gentle sweetness and body, while black beans and kidney beans provide depth and substance. Chipotle adds smoky heat, oregano and cumin give rustic warmth, and a hint of cinnamon rounds the pot with unexpected softness. Ladled into bowls and finished with fresh herbs, it’s a dish meant for sharing.

Servings :

6

Calories:

Prep Time

20 min

Cooking Time

35 min

Rest Time

0

Total Time

55 min