Black Bean Sweet Potato Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 people
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Calories
318 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Black Bean Sweet Potato Chili
Description
This chili begins by sautéing diced sweet potatoes and red onions until softened, then adding garlic and a combination of chili powder, chipotle pepper, cumin, and salt for layered spice. Vegetable stock, rinsed black beans, fire-roasted diced tomatoes, and quinoa are incorporated to form a thick soup. The mixture simmers covered for 30-40 minutes until quinoa is cooked through and the sweet potatoes are tender, resulting in a chili with body and texture.
The flavors balance earthy sweetness from the potatoes with smoky and spicy notes from the chipotle and chili powder. Quinoa contributes a slightly nutty flavor and additional protein, making it a hearty vegan dish. Lime juice added at the end brightens the overall flavor.
This chili can be garnished with avocado, cilantro, crema, or cheese according to preference to add a creamy contrast. It suits well as a main course during cooler weather or as a filling, nutritious meal. The recipe's vegan base requires attention to dairy toppings to keep them compatible with dietary choices.
The recipe notes emphasize clear labeling of dairy and vegan toppings for guests and highlight the chili’s flexibility with garnishes. This approach helps accommodate dietary preferences during serving.
Ingredients
- 1 tablespoon olive oil plus 2 extra teaspoons
- 1 sweet potato large, peeled and diced
- 1 red onion large, diced
- 4 cloves garlic roughly chopped
- 2 tablespoons chili powder
- ½ teaspoon chipotle pepper ground
- ½ teaspoon cumin ground
- ¼ teaspoon kosher salt
- 3 ½ cups vegetable stock
- 1 ounce black beans canned, rinsed and drained
- 1 .5-ounce diced fire roasted tomatoes canned
- ½ cup quinoa dried
- 4 teaspoons lime juice
- serving suggestions: avocado, cilantro, crema, grated cheese
Instructions
- Heat a large heavy bottom pot with the oil over medium high heat.
- Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
- Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir to incorporate.
- Cover the pot and reduce the heat to maintain a gentle simmer.
- Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is thick like a chili.
- Add the lime juice and remove the pot from the heat. Season with salt as needed.
- Garnish with avocado, cilantro, crema or cheese before serving.
Notes
- This chili is vegan/vegetarian; label dairy toppings clearly when serving to accommodate dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1638mg | 68% |
| Potassium | 783mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 10139IU | 203% |
| Vitamin C | 11mg | 12% |
| Calcium | 124mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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