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 friend of mine who happens to share my affection for sweet potatoes, and veggies in general. I’ve made it the past for several years tweaking it here and there to suit my preferences and typically doubling it so we can eat on it for days. In hopes that you’ll love it as much as we do, I’ve written the recipe out doubled so you can either feed a crowd or enjoy leftovers.
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!
I think even the heartiest of meat lovers out there will admit that you don’t really miss the meat in this one! We pair it with a little shredded cheese, sour cream (or Greek yogurt) and tortilla chips.
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!
Sweet Potato Black Bean Chili
Sweet Potato Chili loaded with black beans, carrots, garlic and parsnips! This is definitely a comforting crowd pleaser!
- 1 tbsp coconut oil
- 3-4 cloves garlic (minced)
- 2 medium onion (diced)
- 2 bell peppers (chopped)
- 3 large sweet potatoes (peeled and chopped)
- 3 large carrots (peeled and sliced)
- 3 large parsnips (peeled and sliced (OR 6 large carrots and nix parsnips))
- 2 15 ounce cans black beans
- 1 15 ounce can fire roasted diced tomatoes with green chiles
- 1 6 ounce can tomato paste
- 1 1/2 cups low sodium vegetable broth
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 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. Add bell peppers and cook another 1-2 minutes.
- Then add sweet potatoes and carrots/parsnips, stir to combine and cook another 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.
- Reduce to low and simmer, partly covered for 40-45 minutes, stirring occasionally until all flavors have mixed and vegetables are cooked. If pressed for time, you can cook over medium heat for 20-25 minutes. Just check periodically to ensure potatoes and carrots don’t get too soft.
- Top with shredded cheese, avocado, Greek yogurt or sour cream and serve with organic tortilla chips!
meredith mills says
YUM YUM YUM! so glad you introduced this recipe to me! it’s so comforting!
Kaylee Pauley says
I’m so glad you like it!!
Laura says
LOVED! Had it at a social gathering, asked for the recipe and have made it several times since. Glorified taco soup. The sweet is subtle and delicious
Kaylee Pauley says
This is a family favorite of ours, I’m SO glad you enjoyed it, too!! Thank you for taking the time to share!