Sweet Potato Black Bean Chili

"adapted from real simple"
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
Ready In:
2hrs 15mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
  • Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally.
  • By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
  • To garnish your bowl of chili, try adding a dollop of sour cream, chopped green onions, fresh cilantro, avocado and grated cheese.

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Reviews

  1. Served over corn chips. Hearty and nice to have on a cold evening
     
  2. This is a warming and delicious chili! The sweet potato adds a lovely sweetness to balance with the heat from the cayenne pepper. The variety of veggies and use of red onion made for a colorful dish. It may have just been my stove, but it wasn't quite done after 2 hours, so I ditched the lid and turned up the heat, simmered down for 30 minutes, and it was ready to go. Thanks for sharing! Veggie Swap 58
     
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