Cold front moving in… I have just the thing for you!
I know I talk about sweet potatoes all the time, but look at these gorgeous purple ones! I mentioned the Japanese Sweet Potatoes in my Delvin Farms Salad a few weeks ago, but today they play the leading role in this incredible Sweet Potato and Black Bean Chili.
This is a recipe I got from a (vegetarian) coworker who knows how I feel about sweet potatoes. I’ve made it the past few years and always double the recipe. Trust me, you’ll want to, too!
I’ve adapted the quantities and ingredients here and there over the past few years, but the truth is, it always come out tasting wonderful. This is one of those recipes that somehow cannot be messed up.
This time, in addition to swapping out the traditional orange sweet potatoes for the white fleshed Japanese Sweet Potatoes, I also cut the carrot quantity in half and used turnips, the outcome was spot on!
Careful with the cayenne, I’ve added a bit too much various times and ended up with a pretty spicy soup.
I think even the heartiest of meat lovers out there will admit that you really don’t miss the meat in this one!
We pair it with a little shredded cheese, sour cream (or Greek yogurt) and tortilla chips. If you have a Trader Joe near you, I highly recommend the Black Bean and Quinoa chips shown below.
I hope you’ll give this one a shot, it’s one of those where I’m always sorry to see the bottom of the bowl!
- 4 cloves garlic, minced
- 2 large onion, diced
- 3 large Japanese sweet potatoes, peeled and chopped
- 3 large carrots, peeled and sliced
- 3 large parsnips, peeled and sliced
- 2 small bell peppers, chopped
- 1 tbsp coconut oil
- 2 15 ounce can black beans
- 1 15 ounce can fire roasted diced tomatoes with green chiles
- 1 6 ounce can tomato paste
- 1½ cups low sodium vegetable broth
- 2 tbsp chili powder
- 2 tsp cumin
- ¼ - ½ tsp cayenne (or to taste)
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp black pepper
- Peel, chop, mince and dice all vegetables as listed above.
- Using a large pot, saute onions and garlic in coconut oil for 2-3 minutes.
- Then add sweet potatoes, carrots and bell peppers and continue cooking until onions are soft and translucent, about 5-7 minutes.
- Reduce heat to medium low, add black beans (I drain and rinse one can and add the other as it is for the additional liquid), diced tomatoes, tomato paste, vegetable broth, and all seasonings. Stir to combine well.
- Simmer, partly covered for 40-45 minutes, stirring occasionally until all flavors have mixed and all vegetables are cooked.
- Top with shredded cheese, Greek yogurt or sour cream and serve with organic tortilla chips!