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this Sweet Potato and Black Bean Chili It is a vegetarian, gluten-free recipe, easy to prepare, rich in flavor, and delicious. It gets better day by day, so make a pot on Sunday to enjoy or freeze it for a week or for a healthy lunch or dinner later in the month.
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I love a kind Beef chili, Turkey chili, or Sausage pepper Used in autumn and winter chili recipes. But sometimes I want to skip the meat and enjoy the hearty vegetarian chili full of beans and vegetables, this is when I turn to sweet potato black bean chili.
Why you will like this recipe
- One-pot recipe. This easy sweet potato chili recipe prepares and cleans the breeze in a pot.
- Food pantry. If you keep inventory Health food pantry, Then most likely every time you make this vegan chili, all you need to do is grab the sweet potato.
- full of nutrition. Sweet potatoes are rich in vitamin C, vitamin B6, fiber, and belong to the category of high-quality carbohydrates due to their low glycemic index. The beans add another dose of fiber and a lot of protein. It is also low-calorie, gluten-free, dairy-free and vegan!
- Delicious. Who would have thought that sweet potatoes and black beans paired so well? Well, they do. The smoky flavor of the seasoning brings a good balance of the sweetness of potatoes and honey.
- Make it ahead of time. This sweet potato and black bean chili recipe is getting better every day! You can make it during the week of meal preparation, or you can freeze it into several portions for quick and healthy meals in the future.
raw material
- seasoning. The deliciousness of this vegan chili recipe starts with a seasoning of chili powder, jalapeno powder, cumin powder, onion powder and garlic diced.
- sweet potato. This super food gives the chili a thick texture and sweetness, which balances the spices.
- vegetable soup. Use organic, high-quality vegetable soup for the best flavor. I like Wegman’s and Pacific Foods brands.
- Black beans. The beans add more texture and subtle flavor to the chili. You can replace it with kidney beans or any chili beans you like.
- Dice tomatoes. I don’t think the pepper will add some tomatoes. Diced tomatoes can provide the right amount of flavor without taking over.
- Honey. The right amount can combine all the sweet, salty and spicy flavors.
Cooking skills
Stack the vegetables. I like to keep the simple sweet potato chili recipe, but of course you can add onions, mushrooms, red bell peppers, white pepper or other vegetables on hand.
Add extra flavor. You can use chili beans, chili-style or fire-roasted tomatoes, jalapeno peppers in adobo sauce, or add a can of green chilies to add flavor to this versatile recipe.
Adjust the heat. Chipotle chili powder brings a spiciness to this pepper. If you like milder peppers, take them out and adjust the seasoning according to your taste. If you want a bit more spicy, you can add a little chili powder.
Put it on brown rice or quinoa. The pepper itself is hearty and filling, but if you want some extra volume, you can put it on brown rice, quinoa or your favorite grain. You can also enjoy it with corn flakes.
You can add meat. I know this is a vegetarian recipe, but you can replace it with carnivores. I like the minced salami in this recipe, but minced beef, chicken or turkey will also work. Use 1 pound of meat in this recipe. In addition, if you don’t need it as a vegan or vegetarian recipe, chicken soup will work well.
How to make sweet potato black bean chili
- In a small bowl, mix all the spices and set aside. Peel the sweet potatoes and cut them into 1-inch cubes. If you cut the sweet potatoes larger, then you may need to add extra cooking time until the potatoes are tender.
- Then heat the olive oil over medium high heat in a large Dutch oven or stock pot. Add the sweet potato and spice mixture. Cook until the spices are fragrant, about 3-4 minutes.
- Add vegetable broth, black beans, diced tomatoes and honey. Bring to a boil, then simmer for 40-50 minutes or until the sweet potatoes are tender.
- Taste the taste of salt and pepper.
- Eat chili while it’s hot. You can garnish it with avocado, sour cream or plain yogurt, coriander and a bit of shredded cheddar cheese. Of course, you can also use vegan products if you want. Also, try to squeeze the lime juice to get a fresh taste.
Our favorite Dutch oven to cook peppers
Crockport instructions
Add all the ingredients (except olive oil) to a crock pot and cook for 5-6 hours at high temperature or 8-9 hours at low temperature, or until the sweet potatoes are tender.
Storage tips
For the week.
After the peppers have cooled, place them in an airtight container and refrigerator for up to 5 days. I recommend storing it in a separate container for quick grabbing, and then going for lunch or dinner.
freeze.
Like most of my peppers, soups, and stews, this pepper recipe freezes great! I even flipped through the recipe many times to store it in my refrigerator.
After the chilli has cooled, put it in an airtight container and freeze for up to 3 months.Again, freezing into a partially controlled container or using a 1-cup silicone tray is helpful, for example Cube dinner.
Other healthy chili recipes
Sweet Potato and Black Bean Chili
this Sweet Potato and Black Bean Chili It is a vegetarian, gluten-free recipe, easy to prepare, rich in flavor, and delicious. It gets better day by day, so make a pot on Sunday to enjoy or freeze it for a week or for a healthy lunch or dinner later in the month.
Serving size: 8
Calories: 276Kcal
raw material
- 2 Spoon Chili powder
- ½ teaspoon Chili powder
- 4 teaspoon Cumin powder
- 1 Spoon Onion powder
- 1 teaspoon Garlic
- ¼ Salt
- 1 Spoon olive oil
- 3 Medium sweet potato
- 2 Cup vegetable soup
- 2 15 ounce can black beans Drain and flush
- 1 28 ounce can diced tomatoes
- 2 Spoon Honey
instruct
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In a small bowl, mix all the spices and set aside.
-
Peel the sweet potatoes and cut them into 1-inch cubes. If you cut the sweet potatoes larger, then you may need to add extra cooking time until the potatoes are tender.
-
In a large Dutch oven or soup pot, heat the olive oil over medium high heat. Add the sweet potato and spice mixture. Cook until the spices are fragrant, about 3-4 minutes.
-
Add vegetable broth, black beans, diced tomatoes and honey. Bring to a boil, then simmer for 40-50 minutes or until the sweet potatoes are tender.
-
Taste the taste of salt and pepper.
-
Eat chili while it’s hot. You can garnish it with avocado, sour cream or plain yogurt, coriander and a bit of shredded cheddar cheese. Of course, you can also use vegan products if you want. Also, try to squeeze the lime juice to get a fresh taste.
notes
For the week
After the peppers have cooled, place them in an airtight container and refrigerator for up to 5 days. I recommend storing it in a separate container for quick grabbing, and then going for lunch or dinner.
freeze
Like most of my peppers, soups, and stews, this pepper recipe freezes great! I even flipped through the recipe many times to store it in my refrigerator. After the chilli has cooled, put it in an airtight container and freeze for up to 3 months. Once again, freezing into a partially controlled container or using a 1-cup silicone tray (such as Souper Cubes) is helpful.
Nutrition
Calories: 276Kcal | carbohydrate: 52G | protein: 13G | fat: 4G | Saturated fat: 1G | fiber: 12G | sugar: 13G
Did you make this recipe?
Have you tried this Sweet Potato and Black Bean Chili? If so, I hope you rate this recipe and leave a comment below. We all learn from each other’s experience.Also, it would be great if you could share a picture On Instagram And mark it as #organizeyourselfskinny. I can’t wait to see it!
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