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Monday, December 1, 2014

Black Bean & Sweet Potato "Chili"

This time of year is the best for those hearty, warm meals. Not long ago we were outside enjoying the crisp fall air and the crunchy leaves on the ground. Now you can't even see the ground! The snow came hard and fast this year. Which makes it the perfect time for a meal like this one.

This recipe is great for a cold day! It's full of flavor and really fills you up. I made it meatless, but you could certainly add some in there if you'd like. :) It's hearty and healthy!


2-3 Tbsp. olive oil
3 sweet potatoes, peeled & cubed
1 onion, diced
1 bell pepper, diced
1 tsp. garlic paste
2-3 c. vegetable or chicken broth
1 (14.5 oz.) can diced tomatoes
2 (15 oz.) cans black beans, rinsed and drained
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. oregano
1 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. white pepper (optional)
salt & pepper, to taste


Preheat oven to 400 degrees.
Toss diced sweet potatoes in a little olive oil to coat and spread on a large baking sheet.
Place in oven for 15-20 minutes or until potatoes are becoming tender and edges are starting to "roast".
While the sweet potatoes are in the oven, heat a large pan or dutch oven on the stovetop over med-high heat.
Add a little olive oil and toss in the onions, peppers, and garlic. Saute for 3-5 minutes or until veggies are becoming tender, but not mushy.
Add remaining ingredients (except the potatoes) and bring to a boil.
Once it reaches boil, turn heat down and simmer for 20-30 minutes.
Stir in sweet potatoes a few minutes before serving.
Serve with your favorite breadsticks or cornbread. :)

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