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

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Ingredients

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

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Nisar Naich

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This chili is delicious! I love the combination of sweet potatoes and black beans. It's a great recipe for a cold winter day.

Kenneth Mnaz

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I found this chili to be a bit bland. I think it could use some more seasoning.

Perpetual Ejeh

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This chili is a bit too spicy for my taste. Next time I'll use less chili powder.

Abayomi John

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I added a few extra spices to this chili to give it a little more flavor. I also used ground turkey instead of beef.

Tina Harris

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I made this chili exactly as the recipe says and it turned out great. I will definitely be making it again.

Erik Danc

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This chili is so easy to make. I love that I can just throw everything in the slow cooker and let it cook all day.

Shem yessar

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I'm not a big fan of sweet potatoes, but I really enjoyed this chili. The sweetness of the potatoes is perfectly balanced by the spiciness of the chili.