This Sweet Potato & Black Bean Chili is a healthy and hearty recipe that will have you licking the bowl for more! This Sweet Potato & Black Bean Chili is a great vegetarian dish that comes together with just a few ingredients and is a healthy, satisfying option for meal prep. If you are looking for an equally delicious and delightful vegetarian chili, look no further and try this recipe out for yourself!
Sweet Potato & Black Bean Chili
Grocery List:
4 - Medium Sweet Potatoes, sliced into quarters
2 - 15 oz Cans of Black Beans, drained and rinsed
1 - Small White Onion, diced
2 - Chipotle Peppers in Adobo Sauce, diced up + 1 tbsp of the sauce
4 - Garlic Cloves, minced
1/4 cup - Chopped Cilantro
1 Tbsp - Chili Powder
1/2 Tbsp - Cumin
1/2 Tbsp - Paprika
1 Tsp - Dried Thyme
1/2 Tsp - Dried Oregano
1 - 28 oz Can of Crushed Tomatoes
2 cups of Vegetable Broth
1 cup of Water
Olive Oil
Optional toppings:
Shredded Cheddar
Lime Zest
White Rice (serve under the chili)
Directions:
1. Preheat oven to 425 degrees
2. Lay the sliced sweet potatoes onto an oven-safe tray. Season with kosher salt and toss in olive oil. Once seasoned and evenly coated - add the sweet potatoes into the oven and roast for approximately 25 minutes
3. Put a large pot on the stove. Cover the bottom with olive oil. Put head to medium high
4. Once the oil is fragrant, add in your diced onion. Season with kosher salt and toss
5. As the onion softens (approximately 3 minutes), add in the chipotle peppers in Adobo, as well as the minced garlic and mix
6. Add in the black beans and chopped cilantro and mix
7. Add the chili powder, cumin, paprika, dried thyme and dried oregano and mix
8. Remove the sweet potatoes from the oven and add them into the pot, along with the crushed tomatoes, 2 cups of vegetable broth and 1 cup of water. Season with a pinch of kosher salt and black pepper
9. Raise the heat to high allowing the chili to come to bubble and then immediately drop the temperature to a simmer and put the lid on
10. Let the chili simmer on the stove for at least 1 hour with
11. After at least one hour, remove from the stove and using either an immersion blender, regular blender or food processor, take portions of the soup and lightly pulse up the ingredients to provide a textural difference to the chili. Once pulsed to your desired consistency you can place the ingredients back into the pot and begin serving
12. Serve over white rice. Top with shredded cheddar cheese and lime zest