Sweet Potato Black Bean Chili bursts with hearty texture and flavor! Tender chunks of sweet potatoes, perfectly seasoned beans, fire-roasted tomatoes, and a killer seasoning mix come together for an incredible vegetarian chili. Top your chili with some fresh cilantro, creamy avocado, and a handful of freshly grated cheese.
Stew is my way to express affection in cold climate, and as the days chill off, there’s nothing I ache for additional. This Sweet Potato and Black Bean Chili is a better stew adaptation — it’s veggie lover, loaded with protein and useful for-you fixings. It’s generous and filling, delectable and nutritious, and the best part is that made in one pot. It’s prepared in around 30 minutes or less!
I’ve separated the means for making this bean stew, and the photographs above show that. The content beneath portrays what’s going on in every photograph, alongside a couple of tips.
- Sauté the onion. Take as much time as necessary to truly relax the onion since this will improve the end surface and flavor.
- Sauté the yam pieces and afterward the garlic and jalapeño. The yams will get an opportunity to stew, yet it’s significant they get genuinely delicate and “skillet simmered” first. The garlic and jalapeño get rapidly sautéed also.
- Throw the flavors together. This zest mix is the awesome! Utilize excellent flavors for best outcomes, and try to adjust warmth to individual inclination (lessen or increment the cayenne pepper, contingent upon your adoration for heat!).
- Toast the flavors. We need to toast the flavors rather than basically adding them to the fluid, since this improves and extends the flavors.
- Include the stew beans and diced tomatoes. I use BUSH’S® Chili Beans which are wonderful in this stew; more on these in a moment! Two jars of dark beans, one container of BUSH’S® Pinto Beans in a Mild Chili Sauce, and one jar of fire-cooked tomatoes — all in!
- Add vegetable stock (in case you’re not worried about this being a veggie lover dish, chicken stock will likewise work). Stew until delicate.
- Stew is thickened and potatoes are delicate. Include new lime juice and new cilantro!
Quick Tips
- Cut the sweet potatoes the same size. The more evenly you cut the sweet potatoes, the more evenly they’ll cook, and therefore, the better texture this chili will have.
- Don’t forget the toppings! The toppings add so much to this chili, so you definitely don’t want to leave them out! Our favorites are freshly grated Colby jack or extra-sharp Cheddar cheese, a ripe avocado, extra lime and cilantro, and a big scoop of sour cream (fat–free works great).
INGREDIENTS
- 1 and 1/2 tablespoons olive oil
- 1/2 large yellow onion, diced (~1 cup)
- 2 cups (~1 medium) peeled and chopped sweet potatoes
- 1 tablespoon minced garlic (~4 cloves)
- 1 tablespoon minced jalapeno (~1/2 of 1 full one), optional
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked pepper
- 1 can (16 ounces) BUSH’S® Pinto Beans in Mild Chili Sauce
- 2 cans (15.5 ounces EACH) black beans, drained and rinsed
- 1 can (14.5 ounces) fire-roasted petite diced tomatoes
- 1 and 1/2 cups vegetable stock (can use broth; chicken broth also works if you are not vegetarian)
- 2-3 tablespoons freshly squeezed lime juice
- 1/4 cup diced fresh cilantro
- Optional toppings: sour cream, Cheddar cheese.
INSTRUCTIONS
- ONION AND SWEET POTATO: Heat the olive oil in a large pot over medium high heat. Once shimmering, add in the onion. Saute for 2-3 minutes or until almost translucent. Stir in the 1/2-inch sweet potato chunks. Stir until quite tender, around 9-10 minutes. Add in the garlic and jalapeno. Stir for 1 minute. Stir in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper. Stir for 1 minute longer, or until fragrant.
- BEANS AND TOMATOES: Add the undrained chili beans, drained and rinsed black beans, and undrained petite diced tomatoes. Add in the vegetable stock.
- COOK: Stir everything to combine and bring to a boil. Once it is boiling, reduce the heat to medium low and cover the pot. Allow to simmer for 8-15 minutes or until a good amount of the liquid is absorbed and the sweet potatoes are tender. The time will vary, depending on your stove. For best results, check the chili every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.
- SEASON: Remove from the heat. Season to taste with any additional salt or pepper as needed. Add lime juice and cilantro.
- ENJOY: Finish individual bowls with your favorite toppings. We top ours with a good handful of freshly grated sharp Cheddar cheese, another squeeze of lime, a spoonful of sour cream, fresh chopped avocado, and some more chopped cilantro. Don’t forget the toppings; they add a lot!
