Sometimes you come across recipes with ingredients that you wouldn’t think would be “compatible”. That’s what I always thought when I saw recipes for Sweet Potato and Black Bean Chili… ohhhhhh it’s not so! IT’S. NOT. SO.
Sign up for my email subscription and never miss a recipe!
I mean, I’m from the south. We just don’t mix sweet potatoes and chili ingredients together. Never in my 40 years have I seen it on ANY table (until recently online), and if I had in the past, I probably would have turned my nose up at it.
I’ve always eaten sweet potatoes with stuff like pie crusts, brown sugar, butter, pecans, marshmallows and coconut. Fair enough, right? 🙂
I sure have been missing out. I wanted to make some kind of soup, chili or stew (I LOVE soups in cold weather) that was healthy but still hearty. As you can already tell, I was a little skeptical about this “chili” but decided to give it a try. MERCY!
You can adapt this recipe and use chicken stock or broth instead of vegetable stock (but it won’t be vegetarian, obviously). Ground turkey burger would also be a great addition if you’re craving meat!
If you’re a skeptical southerner about what goes with sweet potatoes (like I was), don’t knock it ’till you try it! 🙂
- 2 tablespoons olive oil
- 2 average-sized sweet potatoes, peeled and cubed into ¾ inch cubes (about 6 cups cubed)
- 1 cup chopped yellow onion
- 1 cup sliced celery
- 2 heaping teaspoons fresh minced garlic
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 3 cups vegetable stock
- 1 (28-ounce) can diced tomatoes and juice (do not drain)
- 2 (15-ounce) cans black beans, drained and rinsed
- In a large stock pot or dutch oven, heat olive oil over medium high heat. Add sweet potato cubes, onion and celery. Cook for about 5 minutes, or until onion and celery are soft (stirring often).
- Add garlic, chili powder, cumin, oregano, cayenne pepper and salt. Stir well to combine.
- Add stock, tomatoes with juices and black beans. Bring to a boil. Cover pot and reduce heat to maintain a gentle simmer.
- Simmer for 20-25 minutes, or until sweet potatoes are tender.
- Garnish with cilantro or traditional chili garnishes such as cheese and/or sour cream.