Best Sweet Potato Black Bean Chili Recipes

SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
• Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
• Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
• Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

BLACK BEAN, CHORIZO & SWEET POTATO CHILI

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.

SWEET POTATO & BLACK BEAN CHILI

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.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
• Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

BLACK BEAN, SWEET POTATO, QUINOA CHICKEN CHILI RECIPE - (4.4/5)

Steps:

• Select sauté and add oil to the pressure cooker pot. When oil is hot, add the sweet potato and onion and cook until the onion is softened, about 5 minutes. Add the garlic and cook 1 minute more. Stir in chili powder, chipotle, cumin and salt. Add chicken broth, black beans, tomatoes, quinoa, and chicken and stir to combine. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Stir in the lime juice and add additional salt as needed. If necessary, let chili rest unplugged for several minutes uncovered and the quinoa will absorb additional liquid. Garnish individual bowls with avocado, cilantro, sour cream or shredded cheese.

SWEET POTATO AND BLACK BEAN CHILI

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.

BLACK BEAN AND SWEET POTATO CHILI

Steps:

• Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.

SWEET POTATO AND BLACK BEAN CHILI

Steps:

• Heat oil in Dutch oven on medium-high heat. Add onions; cook 5 to 7 min. or until lightly browned, stirring occasionally. Add chili powder and cumin; mix well.
• Add all remaining ingredients except cilantro and sour cream; stir. Bring to boil; simmer on medium-low heat 25 to 30 min. or until potatoes are tender, stirring occasionally. Remove from heat. Stir in half the cilantro.
• Serve topped with sour cream and remaining cilantro.

SWEET POTATO AND BLACK BEAN CHILI

Steps:

• 1. in a large pot or dutch oven, saute onion and garlic on med-high until onions are soft. 2. add sweet potato and cook for another 1 min. 3. add all the dry spices and the chipolte pepper; stir for 1 min 4. Add vegetable broth and bring to boil. Lower temp, cover, and simmer until potatoes are almost soft (10-20 min) 5. Add beans and tomatoes 6. Bring to boil again and simmer for another 10-20 min 7. stir in lime juice 8. garnish with cilantro and avocado

SWEET POTATO BLACK BEAN CHILI

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.

MEXICAN BLACK BEAN & SWEET POTATO CHILI

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!

AUSTIN'S SWEET POTATO BLACK BEAN CHILI

Steps:

• I tossed cubed sweet potatoes in olive oil, chili power, and salt, and roasted them at 400 degrees F for 25 minutes. Took them out to let them cool. Put some olive oil in a pot(medium heat), added one diced onion, 4 minced garlic cloves, one diced red bell pepper, and one diced jalapeño. Seasoned with cumin, oregano, and chipotle powder, simmered for 5 minutes, added 28 ounces of diced tomatoes. Simmered for 30 minutes. added 2 cans of rinsed black beans and roasted sweet potato. Simmered another 15 minutes and salted to taste.

PUMPKIN, SWEET POTATO, & BLACK BEAN CHILI RECIPE - (4.6/5)

Steps:

• Heat olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add in the serrano and garlic, and cook, stirring frequently, until soft and fragrant, about 1 minute. Stir in the spices and cook for 1 minute. Add in the tomato sauce, pumpkin puree, beer, and water. Season to taste with salt and pepper. Bring mixture to a boil, reduce heat to low, add the beans and sweet potato, and simmer until the sweet potatoes are tender, the chili has thickened, and the flavors have melded, at least 1 hour.

SWEET POTATO BLACK BEAN CHILI

Steps:

• In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You'll need to stir the ingredients every few minutes so they can cook evenly.
• Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally.
• By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
• To garnish your bowl of chili, try adding a dollop of sour cream, chopped green onions, fresh cilantro, avocado and grated cheese.

5 INGREDIENT SWEET POTATO BLACK BEAN CHILI

Steps:

• In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper. Stir and continue cooking on medium heat until translucent and soft.
• Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin and chipotle powder - all are optional). Cook for 3 minutes, then add salsa, water and vegetable stock.
• Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 - or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
• Serve with fresh cilantro, onion, avocado and lime juice. Chips make an excellent spoon.