Best 6 5 Ingredient Sweet Potato Black Bean Chili Recipes

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.

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, 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 BLACK BEAN CHILI

Steps:

• In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 - 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, cook 1 minute more (or until fragrant).
• Add the beans, diced tomatoes, tomato paste, sweet potato, green chilies, and vegetable broth, stir until combined. Bring to a boil, reduce heat, cover slightly askew and cook for 30 - 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
• Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew 'Sour Cream'.
• Serves 4 generously
• Leftovers can be kept in an airtight container in the refrigerator for up to 5 - 6 days. To keep longer, store in the freezer, in freezer-safe containers, for up to 2 - 3 months.

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.

BLACK BEAN CHILI OVER SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees. Pierce sweet potatoes with a fork and place on a baking sheet. Bake about 1 hour and 15 minutes, or until tender.
• Saute bell pepper and onions in a small amount of broth or water over medium heat until soft and golden, about 10 minutes. Add garlic and cook for 2 minutes more. Stir in spices, tomatoes, and beans and bring to boil. Reduce heat, cover, and simmer for 20 minutes.
• Add squash and jalapeno. Cook, covered, about 6 minutes or until squash is crisp-tender. Place one peeled, slightly mashed sweet potato on each plate. Top with chili and drizzle with freshly squeezed lime juice, if desired.