Go Back
Print Pin

Black Bean & Sweet Potato Chili

Course Main Course
Author adriennekatzkennedy

Ingredients

  • 1-2 tbsp olive oil
  • 2 shallots or small red onions, diced
  • 3 cloves garlic, minced
  • 2 tsp. cumin
  • 1 tsp. cinnamon
  • 2 tbsp. tomato puree
  • 3 medium-sized sweet potatoes, peeled and cubed
  • 2 tins black beans, rinsed and drained
  • 1-2 tsp. chipotle chiles in adobo (or whatever heat you prefer)
  • 2 tins chopped tomatoes or peeled plum tomatoes
  • 1 tbsp. Mexican or Italian oregano
  • 2 tsp. dark brown sugar
  • 1 lime, juiced
  • sea salt - to taste

Instructions

  • First peel, dice and prep all ingredients.
  • In a large pot (with lid) heat oil to a medium-high heat, then add your shallot or onion. Cook for 5-7 minutes until softened, fragrant and translucent, then add diced garlic, stir through and cook for 1 minute further.
  • Now, add your spices, cook for 1-2 minutes until fragrant, then add in tomato paste and stir until well combined.
  • Add to the pot your sweet potatoes, stir to combine, then tip in rinsed and drained black beans and stir once more. Add in your chile and stir through. It should start to smell like chili now!
  • Tip in your tinned tomatoes, 1/2 tin full of water, oregano, brown sugar, a pinch or two of salt and lime juice. Stir, then reduce heat to medium and cover with a lid. Cook for 30 minutes until sweet potatoes have softened.
  • Taste, adjust seasoning by adding salt and whatever additional spices you fancy (if any) and cook for another 20 minutes or so (longer if you have the time) until your desired thickness is reached.
  • Serve as is alongside corn or flour tortillas or top with hot sauce, cheese, avocado, sour cream, tortilla chips (definitely still include those tortillas though!)

Notes

This is a recipe you can cook quickly or slowly (for deeper flavours) based on the amount of time you have. If you're going for a slower cook, make sure to top up with a bit of water if necessary so not to burn the bottom of your pot.