Best Mexican Black Bean Sweet Potato Chili Recipes

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SWEET POTATO BLACK BEAN CHILI



Sweet Potato Black Bean Chili image

Serve over rice and garnish with sour cream, chopped green onions or cilantro. From Century Home Magazine.

Provided by Derf2440

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 onion, about 1 cup, chopped
1/2 lb lean ground turkey (optional)
2 smashed garlic cloves
2 cups sweet potatoes, cut into small cubes
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 pinch cinnamon
4 cups diced tomatoes (and their juice)
1 jalapeno pepper, minced
water (as needed) or tomato juice (as needed)
1 cup chopped red pepper
1 (540 ml) can black beans, drained
1 cup canned kidney beans, drained
1 small zucchini (about 3/4 cup)
1 lime

Steps:

  • Heat olive oil in a large saute pan or small soup pot on medium high heat.
  • Add onion, turkey, garlic and sweet potato and cook for 5 minutes, stirring frequently.
  • Add seasonings and saute for another 5 minutes.
  • Add tomatoes and their juice and jalapeno and bring to boil.
  • Reduce heat to medium low and simmer for 10 minutes.
  • You might need to add water or tomato juice if too much liquid evaporates.
  • Stir in red pepper and simmer for 5 minutes.
  • Add beans and simmer for an additional 5 minutes.
  • Add zucchini and cook for 5 minutes more.
  • Stir in squeeze of lime juice to taste.
  • Can be made a day in advance, add a little liquid when reheating.

Nutrition Facts : Calories 227.6, Fat 3.5, SaturatedFat 0.6, Sodium 356.2, Carbohydrate 41, Fiber 12.2, Sugar 8.4, Protein 10.7

SWEET POTATO AND BLACK BEAN CHILI



Sweet Potato and Black Bean Chili image

The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h30m

Yield 4

Number Of Ingredients 21

2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
½ teaspoon ground dried chipotle pepper
½ teaspoon salt
2 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, sliced
2 tablespoons ancho chile powder, or to taste
1 tablespoon ground cumin
¼ teaspoon dried oregano
1 (28 ounce) can diced tomatoes
1 cup water, or more as needed
1 tablespoon cornmeal
1 teaspoon salt, or to taste
1 teaspoon white sugar
1 teaspoon unsweetened cocoa powder
2 (15 ounce) cans black beans, rinsed and drained
1 pinch cayenne pepper, or to taste
½ cup sour cream, for garnish
¼ cup chopped fresh cilantro, for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
  • Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
  • Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
  • Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
  • Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 101.4 g, Cholesterol 12.6 mg, Fat 14.7 g, Fiber 26 g, Protein 20.7 g, SaturatedFat 5 g, Sodium 2119 mg, Sugar 17.9 g

MEXICAN BLACK BEAN & SWEET POTATO CHILI



Mexican Black Bean & Sweet Potato Chili image

This chili recipe comes together fast using pantry staples. I make it all the time! It's quick and easy, pretty healthy, colorful and really delicious. There are lots of ways to riff on this too - add crumbled bacon to the top, frozen corn, tortilla chips - whatever. You can also make it as spicy as you want using canned...

Provided by Annakate Tefft

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 15

3 Tbsp olive oil, extra virgin
1 medium onion, chopped
2-3 medium peppers, chopped (preferably poblanos but bell will work)
1 Tbsp ground cumin
1 Tbsp dried oregano
1/2 bottle beer (preferably an amber mexican beer like dos equis)
3 medium sweet potatoes, chopped (skin left on)
1 28 oz can crushed tomatoes (preferably fire-roasted)
2 can(s) black beans
2 can(s) other beans (great northern, red, pinto, even chicpeas will work)
2 chipotle chili peppers, diced (from the can)
1 Tbsp adobo sauce (from canned chipotles)
sour cream or plain yogurt, optional
cilantro, optional
avocado, optional

Steps:

  • 1. Heat olive oil in a large pot over medium-high heat. Add onion, and cook until translucent, 2-3 minutes. Add chopped peppers and cook an additional 2-3 minutes. Add cumin and oregano and cook for 1 minute more to toast.
  • 2. Add beer, and let reduce by half. Add canned tomatoes, canned beans, sweet potatoes, chipotle peppers and adobo sauce. Reduce heat to medium and let simmer at least 30 minutes. This dish gets better the longer it simmers - if you're serving to guests, try making the day before and reheating.
  • 3. Top with sour cream, chopped cilantro and sliced avocado, if desired. Excellent with cornbread!

SWEET POTATO & BLACK BEAN CHILI



Sweet Potato & Black Bean Chili image

My whole family enjoys this sweet potato black bean chili, but my daughter especially loves it. I like to make it because it's so easy and very flavorful. -Joy Pendley, Ortonville, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 14

3 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 tablespoon olive oil
2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1/4 cup brewed coffee
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend

Steps:

  • In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender. Add the chili powder, garlic, cumin and cayenne; cook 1 minute longer. Stir in the beans, tomatoes, coffee, honey, salt and pepper., Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender. Sprinkle with cheese.

Nutrition Facts : Calories 252 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 554mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges

BLACK BEAN, CHORIZO & SWEET POTATO CHILI



Black Bean, Chorizo & Sweet Potato Chili image

Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. -Julie Merriman, Cold Brook, New York

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 16 servings (4 quarts).

Number Of Ingredients 16

1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage
1 large onion, chopped
2 poblano peppers, finely chopped
2 jalapeno peppers, seeded and finely chopped
3 tablespoons tomato paste
3 large sweet potatoes, peeled and cut into 1/2-inch cubes
4 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
2 cups beef stock
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked paprika
1/4 cup lime juice
Optional: Chopped jalapenos, chopped red onion and crumbled queso fresco

Steps:

  • In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker. , Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.

Nutrition Facts : Calories 263 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 823mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 12g protein.

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