Best 2 Spicy Black Bean And Sweet Potato Chili Recipes
Spice up your dinner routine with our tantalizing recipe for Spicy Black Bean and Sweet Potato Chili. This hearty stew combines the bold flavors of black beans, sweet potatoes, and a medley of spices, creating a vibrant and flavorful dish that's perfect for a chilly evening or a cozy gathering with friends. Let's embark on a culinary journey to discover the perfect balance of heat and sweetness in this extraordinary chili recipe.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
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.
SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI
This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 8h15m
Yield 6 servings
Number Of Ingredients 15
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.
Tips:
- Soak the black beans overnight: This will help to soften them and reduce the cooking time. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Use a variety of vegetables: This will add flavor and texture to the chili. Some good options include sweet potatoes, carrots, celery, and onions.
- Don't be afraid to experiment with spices: Chili is a great dish to experiment with different spices. Some good options include chili powder, cumin, paprika, and cayenne pepper.
- Let the chili simmer for a while: This will help to develop the flavors and make the chili more delicious. Simmer it for at least 30 minutes, or up to 2 hours.
- Serve with your favorite toppings: Some good options include sour cream, cheese, avocado, and cilantro.
Conclusion:
This spicy black bean and sweet potato chili is a delicious and healthy meal that is perfect for a cold night. It is packed with flavor and nutrients, and it is easy to make. So next time you are looking for a quick and easy weeknight meal, give this chili a try.
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