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    Home » Main Dishes

    Black Bean and Sweet Potato Chili

    Published: Oct 26, 2020 · Modified: Sep 20, 2022 by Ashley · As an Amazon affiliate, this post may contain affiliate links · 2 Comments

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    This Black Bean and Sweet Potato Chili comes together in less than an hour, is packed with flavor and makes a perfect Meatless Monday meal!

     

    White bowl of Black Bean & Sweet Potato Chili with lime, cilantro and red onion garnish

    Vegetarian-Friendly

    While we aren't vegetarians in my house, I try to create some meatless options that my family will love. It creates some variety while also saving on purchasing meat for every meal. This Black Bean and Sweet Potato Chili is made with vegetable broth, tomato paste, sweet potatoes, black beans, onions and seasonings. I promise you won't even miss the meat!

    How To Make Black Bean and Sweet Potato Chili

    It's almost Halloween! My girls are so excited to transform into a butterfly and a chicken later this week. Butterflies wear a jacket and sweatpants under their wings, right? With the weather we've been having in Minnesota and the already "unique" year that it's been, my family is planning a more low-key day with a few drive-thru candy grabs and visiting some family. Before the candy gorging begins, I want to fill our bellies with something hearty and warm.

    Start out the Black Bean and Sweet Potato Chili with chopping all the veggies. Chop a small onion and red pepper into a small dice. Peel and dice 2 medium-sized sweet potatoes into 1 inch cubes. You want the cubes to be fairly small so they cook quickly. Two sweet potatoes will yield 3-4 cups.

    Dutch oven of sweet potatoes, onion, red pepper and garlic next to plate of spices and tomato paste

    In a large Dutch oven or soup pot (or cauldron... it's Halloween after all) heat olive oil over medium-high heat. Add onion and red pepper and sauté for 2 minutes. Add garlic and cook for another minute. 

    Add cubed sweet potatoes along with salt, pepper, chili powder, cumin, oregano and garlic powder. Continue to sauté another 5-7 minutes until potatoes begin to soften. Then, mix in tomato paste.
     
    Add undrained black beans and vegetable broth. Not draining the beans adds the right amount of liquid to the chili. Bring to a simmer and cook over medium-low heat for 15 minutes.
     
     
    Wooden spoon stirring black bean and sweet potato chili
     
     
    Remove cover and using a potato masher or the back of a wooden spoon, mash some of the black beans and sweet potatoes. You don't want them completely mashed, but this helps thicken the chili. This step is optional, but I love the texture it gives to the soup.
     
    Leave chili uncovered and continue to simmer another 10-15 minutes.

    It's Dinner Time!

    This Black Bean and Sweet Potato Chili goes great with tortilla chips for dipping. Top with red onion, sour cream, cilantro and lime juice to finish everything off.

    Ladle of Black Bean & Sweet Potato Chili

    Although so many things in the past 8 months look different from what we are used to, I encourage you to look for any sort of positive you can find. Yes we may be stuck inside more often and no big community events are happening, but have you taken a step back and been grateful for the new opportunities you have been given? Maybe it's that you can sit together as a family and eat dinner when normally you would have been too busy to do so. Maybe your family has found a new hobby or gone on new outdoor adventures together. I encourage you try turning what you would consider a burden into a blessing.

     

    Some other kid-friendly recipes:

    Hamburger Casserole

    Roasted Broccoli Cheddar Soup

    Hawaiian Chicken with Coconut Rice

     

    White bowl of Black Bean & Sweet Potato Chili with lime, cilantro and red onion garnish
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    Black Bean and Sweet Potato Chili

    This hearty vegetarian chili comes together in under an hour and is perfect for game day or a busy weeknight! With black beans & sweet potatoes and packed full of flavor, I guarantee you won't miss the meat!
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Main Course, Soup
    Cuisine: American
    Keyword: black bean, chili, vegetarian
    Servings: 6 people

    Ingredients

    • 1 tbsp. olive oil
    • 1 small onion chopped
    • 2 medium sweet potatoes cubed
    • 2 cloves garlic minced
    • 1 red pepper chopped
    • 6 oz. can tomato paste
    • 3 15 oz. black beans undrained
    • 2 cups vegetable broth
    • 1 ½ tsp. salt
    • ½ tsp. black pepper
    • 1 tbsp. chili powder
    • 2 tsp. cumin
    • ½ tsp. oregano dried
    • ½ tsp. garlic powder

    Instructions

    • Start by chopping all the veggies for the chili. Chop a small onion and a red pepper. Peel sweet potatoes & dice into 1 inch cubes. 2 medium sweet potatoes will yield about 3 cups diced. Set aside.
    • In Dutch oven or soup pot, heat olive oil over medium high heat. Add onion & red pepper and sauté for 2 minutes. Add garlic and cook another minute.
    • Add cubed sweet potatoes along with salt, pepper, chili powder, cumin, oregano and garlic powder. Continue to sauté another 5-7 minutes until potatoes begin to soften. Mix in tomato paste.
    • Add undrained black beans and vegetable broth. Bring to a simmer and cook over medium low heat 15 minutes.
    • Remove cover and using a potato masher or the back of a wooden spoon, mash some of the black beans and sweet potatoes. You don't want them completely mashed, but this helps thicken the chili.
    • Leave uncovered and continue to simmer another 10-15 minutes.

    Notes

    • Serve with tortilla chips for dipping
    • Top with sour cream, red onion, cilantro and a squirt of lime juice

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    1. susan miroslavich says

      October 27, 2020 at 11:20 am

      That black bean chili looks fabulous, cant wait to make it!!

      Reply
      • Ashley says

        October 27, 2020 at 6:45 pm

        Thanks Susan! Please let me know how it turns out for you!

        Reply

    Welcome to The Darling Apron! I'm a wife, mom, & chai tea latte lover who uses food as her love language. I believe some of life's best moments happen when gathered around the kitchen table. Whether making time-honored family recipes or developing new favorites, I love creating memories through delicious food. I hope this space inspires you to do the same!

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