Sweet Potato Black Bean Chili

We finally got our first snowfall of the year yesterday. Apparently we had been in a “snow drought” so far this winter according to the local evening news. Peoria went 317 days without an inch of snow, almost beating the record of 330 days set back in December 1918. I knew the warm weather was going to end, I just wasn’t quite ready and obviously none of the drivers were either. What is it with the first snowfall of the year that everyone forgets how to drive in the snow? I just don’t get it! Most of them act like they have never seen snow before! We ended up receiving about five inches of snow, but we had eight inch snow drifts in our backyard which make it very hard for my two dogs to go outside to take care of business. So I was outside yesterday shoveling a path in our backyard just so my boys could go outside. As soon as I would clear a path the wind would cover it back up!

How my dogs spent most of the day yesterday.

When I was finished shoveling I was cold, cranky and craving something warm and comforting. This vegetarian chili hit the spot!  This hearty chili comes from Eating Well Magazine and is packed with black beans and sweet potatoes. Andrew and I love a spicy chili, but if you are not that big of a fan of spicy foods, omit the chipotle chili powder. Serve with tortilla chips or cornbread. It’s slightly sweet, tangy and spicy…comfort food at its finest on a cold winters night.

One Year Ago: Sweet and Sour Chicken 

Sweet Potato Black Bean Chili

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Ingredients:

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chile
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons lime juice
  • 1/2 cup chopped fresh cilantro
Directions:
  1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Yields: 4 servings (2 cups per serving)
Prep time: 15 minutes
Cook Time: 22 minutes

Source: Eating Well, January/February 2011

17 Responses to “Sweet Potato Black Bean Chili”

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    1
    julia — January 13, 2012 @ 12:53 pm

    ooooh, I love the little tostito cup w/ chili in it! I want this for dinner, tonight!

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    Rufus' Food and Spirits Guide — January 13, 2012 @ 12:55 pm

    Brrr, just thinking of shoveling snow makes me cold. This looks like the perfect way to warm up.

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    fitsgreaterthanskinny — January 13, 2012 @ 12:58 pm

    I love how short and simple this is. Going to try for lunch next week. Thanks

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    Blog is the New Black — January 13, 2012 @ 1:02 pm

    I’ve made the EW recipe before and LOVED it! Wish I still had some in the freezer!

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    Ellie@Fit for the Soul — January 13, 2012 @ 1:06 pm

    This recipe sounds amazing! I love sweet potatoes and yams, and I think it’d be a great addition to such foods with lots of bold flavors~like this one :)

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    Mal @ The Chic Geek — January 13, 2012 @ 1:09 pm

    I love the idea of adding sweet potato to chili, yum!

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    The Teenage Taste — January 13, 2012 @ 4:51 pm

    Are those baked scoops tortilla chips I see in the background? I’m not really one for sweet potatoes, but those tortilla chips are my obsession! Nice choice! :-P

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    ChgoJohn — January 13, 2012 @ 5:49 pm

    After a morning spent behind the snow blower, I wish i’d had some of this chili on the stove, waiting for me. And is it wrong of me to envy your pupsters? They look sooo comfortable.

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    honeywhatscooking — January 13, 2012 @ 11:22 pm

    This chili looks fantastic. Your dogs are so cute, the one in the front looks like a puppy. So cute.

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    Just A Smidgen — January 14, 2012 @ 12:24 am

    Wow.. winter is hitting a lot of blogger’s hometowns! What a lovely comfort dish you’ve got here, I was looking for a vegetarian dish like this and I love that is has such wonderful spices in it!

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    Chica Andaluza — January 14, 2012 @ 4:23 am

    Can I come round and eat chili and play with your pups please?!

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    Elisabeth — January 19, 2012 @ 5:49 pm

    My husband is a meat eater, so I decided to add some ground turkey (as well as to make it go further) and it was just wonderful!!!! I will probably make it again next week since I bought enough to make a double batch!

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    dorie — February 2, 2012 @ 5:51 pm

    Yum! My daughter just revealed this recipe to me cause she wants it for dinner tonight ! Lol. We all love sweet potatos n chili as well, so I guess I will have to make this soon..

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    christina — February 7, 2012 @ 6:25 pm

    I’m making this for dinner tonight! It smells fabulous.

    • christina replied: — February 7th, 2012 @ 7:29 pm

      Aaaaaand it tasted just as good as it smelled. Even my two- and four-year-old sons enjoyed it. (Though I did make it less spicy for them.)

  15. Pingback: Baked Sweet Potato Chips | Sweet Pea's Kitchen

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    Elisabeth — October 10, 2013 @ 10:39 pm

    I just made this again and it is still my very favorite chili! I couldn’t help but eat two bowls! I don’t know why I don’t make this every other week in the fall/winter, it’s so incredibly healthy and delicious!!

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