Roasted Sweet Potato and Black Bean Chili

Name: Roasted Sweet Potato and Black Bean Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving
Ingredients: 2 lbs sweet potatoes; salt and pepper to taste; 2 Tbsp olive oil; 1 medium yellow onion; 1 red bell pepper; 4 cloves garlic; 2 1/2 cups vegetable broth; 2 (14 oz) cans fire roasted diced tomatoes; 1 ear corn; 1 1/2 Tbsp ancho chili powder; 2 tsp ground cumin; 2 (14 oz) cans black beans; cilantro

User Reviews

4.9

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6
Course
Soup
Cuisine
Tex-Mex

Roasted Sweet Potato and Black Bean Chili

Iris Warren

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A healthy veggie packed chili made with roasted sweet potatoes, bell pepper, tomatoes, corn and fiber rich black beans. Made with a well spiced broth and finished with flavorful garnishes. Perfect recipe for lunch or dinner.

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Ingredients

Servings

2 lbs sweet potatoes (about 3 medium), peeled and cut into small cubes
salt and pepper to taste
2 Tbsp olive oil, divided
1 medium yellow onion, chopped (1 1/2 cups)
1 red bell pepper, cored and diced
4 cloves garlic, minced
2 1/2 cups vegetable broth, then more as desired
2 (14 oz) cans fire roasted diced tomatoes
1 ear corn, husked and kernels cut from cob (or 1 cup frozen corn)
1 1/2 Tbsp ancho chili powder (or more to taste)
2 tsp ground cumin
2 (14 oz) cans black beans, drained and rinsed

Toppings (optional)

cilantro , lime wedges, diced avocado, sliced roasted jalapeños, sour cream, cheddar or Mexican blend cheese

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Instructions

Preheat oven to 425 degrees. Place sweet potatoes on baking sheet, drizzle with 1 Tbsp olive oil and toss then season with 1/2 tsp salt and toss.
Roast in preheated oven until tender, about 20 - 25 minutes, tossing once halfway through (they'll shrink down quite a bit).
Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes (or until beginning to soften), then add bell pepper and saute 2 minutes longer. Add garlic and saute 2 additional minutes.
Stir in 2 1/2 cups vegetable broth, tomatoes, fresh corn (if using frozen corn wait until the point where you add the black beans to add the frozen corn) ancho chili powder, cumin and season with salt and pepper to taste.
Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes. Stir in black beans, cover and simmer 5 minutes longer.
Gently toss in sweet potatoes and allow to just warm through (if they've cooled), about 1 - 2 minutes. Thin with an additional broth if desired. Serve with desired toppings.
Recipe source: inspired by allrecipes