SWEET POTATO AND BLACK BEAN CHILI
The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes
Chili Recipes
Vegetarian
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
- Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
- Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
- Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
- Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 101.4 g, Cholesterol 12.6 mg, Fat 14.7 g, Fiber 26 g, Protein 20.7 g, SaturatedFat 5 g, Sodium 2119 mg, Sugar 17.9 g
BLACK BEAN AND SWEET POTATO CHILI (VEGETARIAN)
Make and share this Black Bean and Sweet Potato Chili (Vegetarian) recipe from Food.com.
Provided by Prose
Categories Yam/Sweet Potato
Time 45m
Yield 11 cups
Number Of Ingredients 15
Steps:
- Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
- Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally.
- Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
- OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours.
- Serve over brown rice with lime wedges and cilantro.
Nutrition Facts : Calories 210.8, Fat 3.6, SaturatedFat 0.6, Sodium 449, Carbohydrate 35.9, Fiber 12.2, Sugar 3.6, Protein 11.4
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
- Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
3 BEAN AND SWEET POTATO VEGETARIAN CHILI
A complete meal in one bowl, garbanzo, black and kidney beans in a flavorful sweet potato chili. Ready in less that an hour.
Provided by May I Have That Rec
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil In a large, deep skillet. Add onions and cook over medium heat for 3-4 minutes.
- Add mushroom, garlic, chili powder, cumin, coriander and Aleppo pepper and continue cooking for an additional 3-4 minutes.
- Add garbanzo, kidney and black beans, tomatoes and salt. Bring a to a gentle boil, lower heat and simmer covered for 20 minutes.
- Add sweet potatoes and corn. Cook covered until sweet potatoes are tender, 10-15 minutes.
- Top with sliced avocado and cilantro before serving.
Nutrition Facts : Calories 615.3, Fat 15.5, SaturatedFat 2.2, Sodium 1026.1, Carbohydrate 101.2, Fiber 26.4, Sugar 11.8, Protein 24.8
SWEET POTATO & BLACK BEAN CHILLI WITH ZESTY QUINOA
Full of flavour and nutritionally-balanced, this hearty chilli will keep both vegans and meat-eaters happy
Provided by Good Food team
Categories Main course
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.
- Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you've cut it - this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.
Nutrition Facts : Calories 551 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
BLACK BEAN-SWEET POTATO SKILLET
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.
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