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Black Bean Sweet Potato Chili

What you need: 

2 onions, chopped (I use all organic)
5 cloves garlic, chopped
2-3 tablespoons olive oil
1 large lime (or 2 small), zest and juice (juice divided)
2 large sweet potatoes, peeled and chopped into 1/2" cubes
2 tablespoons mixed spices (I use cumin, chile powder, cinnamon, and cocoa powder)
1/2-1 cup water, as needed
1 (28 ounce) can whole tomatoes, chopped
4 (15 ounce) cans black beans, rinsed
2 (4 ounce) cans diced green chiles
2 chipotle chiles (canned chipotle in adobo sauce), chopped
1 bunch cilantro, chopped leaves

What you do: 

1. Saute garlic and onions in olive oil on low-medium heat untill limp. Add lime zest, sweet potatoes, 1/2 lime juice, and spices and cook covered for 15 minutes (add a little water or olive oil if the mixture starts to stick to the bottom).
2. Add tomatoes, black beans, green chiles, chipotle chiles, and cilantro; cook until sweet potatoes are tender.
3. Add remaining lime juice and more spices to taste if necessary, and simmer covered for 10 minutes, adding more water if needed.
Serve with brown basmati rice and vegan sour cream!!!

Preparation Time: 
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

I can not say enough good things about this recipe! It was delishious!!!!!!! Everyone should make it! The recipe makes a ton but you won't get sick of it--the rice makes it even more awesome but it's also good really thick and stuffed into tortillias! Yum!

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This chili rocks.  For spices I added cumin, chili powder, and some adobo seasoning.  I didn't put as much cilantro in as called for.  The sweet and spicy and zesty (from the lime) flavors were wonderful.  I took a cue from a previous reviewer and made Grandma's cornbread to eat with it and it was awesome! :)

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This is some JESUS CHILI!
My teenage kid who hates tomatoes (but loves tomato sauce...whatever) loved it. Ate it and even ate the tomatoes.
He is also a carnivore but didn't even notice that it was vegetarian (I did hide it under real cheese...)

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Um, yeah, so this is totally the best chili ever....absolutely delicious!!! I used more of all the spices (about 1 Tbsp cocoa, 1/2 Tbsp cinnamon, 1 Tbsp chili powder, 1 Tbsp cumin), 5 chipotles, and 1 Tbsp of salt. What can I say, I like a lot of flavor. Next time I will use an extra lime as well. I also only used 3 cans of beans but added 1 package of "burger" crumbles, which I really enjoyed. I served it with "Grandma's Cornbread Made Vegan" (my fave cornbread recipe thusfar) and it was soooooo goooooood....Thank you!

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:DWOW!!!  Super easy to make! Definitely one of my staple meals.

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This is an extremely easy to make, yet very great-tasting recipe.  I used "jeweled yams", I accidentally added a lot more cocoa powder than I intended to, and I only had one tablespoon of chili powder left to use, but it was still really, really good.  It seems pretty hard to screw-up too.  I'll definitely be making this one every few weeks.  Thanks!

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Just a little update. It's two days past the 4th of July and we still had some of this Chili left. I'm from the waste not want not camp so I decided to try something new with it (since we had been eating it for 2 days, and were craving something different). SO I decided to spread some of the left over chili (which had thickened in the fridge over the last couple of days) onto some whole-grain tortillas. Add a little veg cheese and sour cream, hot sauce, lettuce, salsa and you have yourself some kickin burritos. Just had one for lunch and it was great!

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This is one of the best chilis I've ever had. I made this for my family as our 4th of July meal and it served 7 with several serving left over. I made a few changes and additions, mostly because people in northern Ky are used to sweeter chili. SO I added some brown sugar (4 tblspns), subbed 2 green chiles for the chipotle (but I still threw in 1/3 a chipotle and some of the surrounding adobo sauce in the end, just for taste), and I cut the cilantro in half. Only 2 of the 7 people who ate it were vegetarian, and everybody talked about how great it was throughout the night.

This is one of my favorite meals ever! Thanks so much to the original poster!

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I LOVED this recipe, and got many compliments on it.  It will definitely become a regular.

As a side note, I have noticed on this site that a lot of people rely heavily on canned goods.  I don't have kids or an incredibly taxing schedule, so I don't judge anyone's need to save time at all, and I know sometimes it's less expensive... but cooking dried beans and using fresh veggies is so much tastier and more nutritious!  Beans do often take a long time to cook, but if you cook a large batch and freeze them you will always have them on hand and ready to go.  If you've only used canned beans, try cooking your own, it's very satisfying.  Just put in a large pot with water or stock to cover, bring to a boil then lower to a simmer and cover loosely.  Stir occasionally and cook until tender, typically 30 minutes to 2 hours, depending on the beans.  Ha that turned into quite a little rant! I heart beans :)

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