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
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Atique Hasan
[email protected]I'm not usually a fan of sweet potatoes, but they were surprisingly good in this chili. The chipotle peppers gave the chili a nice smoky flavor.
HxppyChocolate
[email protected]This chili is a great way to get your kids to eat their vegetables. My kids loved the sweet potatoes and black beans.
Devan Higginbotham
[email protected]This chili was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less chipotle peppers.
John Amesquita
[email protected]I'm not a huge fan of chili, but I really enjoyed this one. The sweet potatoes and black beans made it really flavorful and satisfying.
Mbama Franklin
[email protected]This chili is so easy to make, and it's a great way to use up leftover sweet potatoes. I also love that it's a vegetarian chili, so it's a good option for meatless Mondays.
GOBIN Magar
[email protected]I'm a big fan of sweet potatoes, so I was excited to try this chili. I wasn't disappointed! The sweet potatoes added a nice sweetness and creaminess to the dish.
Natalya Chapman
[email protected]This chili is perfect for a cold winter day. It's hearty and filling, and the spices really warm you up.
Moosa GTW
[email protected]I wasn't sure about this chili at first, but it really grew on me. The flavors are complex and delicious, and I love the hint of smokiness from the chipotle peppers.
mughira khan
[email protected]This chili was just okay. I found it to be a bit bland, and the sweet potatoes didn't really add anything to the dish.
Baby Doll Doll
[email protected]I've made this chili a few times now, and it's always a hit. It's so flavorful and easy to make. I love that it's a healthier version of chili, too.
Pandolah Pictures
[email protected]This was a really easy chili to make, and it turned out great! I used ground turkey instead of beef, and it was still really flavorful. I'll definitely be making this again.
Ron Suggs
[email protected]This chili was absolutely delicious! I'm not a huge fan of sweet potatoes, but they were surprisingly tasty in this dish. The black beans added a nice protein boost, and the spices were perfect.