Sweet Potato and Black Bean Chili
In short: A thick, smoky one-pot chili of black beans, sweet potato and tomatoes, deepened with cocoa and cumin. Filling, freezer-friendly and entirely plant-based. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 295 kcal
Sweet potato gives this chili body and a gentle sweetness that plays well against smoked paprika, chili powder and a spoonful of cocoa. Black beans make it filling, and everything cooks in one pot in about 45 minutes. Like most chili it tastes even better the next day, so it suits batch cooking. Serve it in bowls with avocado and lime, over rice or in a baked potato.
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and pepper and cook for 7 minutes, stirring now and then, until soft.
- Stir in the garlic, chili powder, cumin, paprika, oregano, cinnamon, tomato paste and cocoa and cook for 2 minutes, stirring constantly, until the spices smell toasty.
- Add the sweet potatoes, beans, crushed tomatoes, stock and salt. Bring to a boil, then reduce the heat to medium-low and cover partly.
- Simmer for 30 minutes, stirring every 10 minutes, until the sweet potato is tender and the chili has thickened.
- Mash a few of the beans and potato cubes against the side of the pot to make the chili thicker, then stir in the lime juice. Taste and adjust the salt and chili powder.
- Serve in bowls topped with avocado, coriander leaves and a squeeze of lime.
Tips
- Cut the sweet potatoes into even pieces so they cook at the same speed. Pieces larger than 2 cm take too long and can stay firm in the middle.
- For more heat, add a chopped fresh chili with the garlic or a pinch of cayenne. For a cooling topping, add a spoonful of vegan sour cream or unsweetened coconut yogurt.
Questions and answers
Can I make this chili in a slow cooker?
Yes. Soften the onion and spices in a pan first, then cook everything on low for 6 to 7 hours. Add the lime juice at the end.
How long does chili keep?
It keeps for 5 days in the fridge and up to 3 months in the freezer. Thaw overnight and add a splash of water when reheating.
What do I serve with sweet potato chili?
Rice, cornbread, baked potatoes, tortilla chips or a green salad all go well. It also makes a good topping for nachos or a baked potato.
How long does it take to make Sweet Potato and Black Bean Chili?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Sweet Potato and Black Bean Chili?
About 295 kcal per serving, with 10 g of protein, 44 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 44 g |
| Fat | 9 g |
| Fiber | 13 g |
| Sugar | 15 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
