Sweet potato and black bean chili

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In my opinion,  Chili is an essential recipe during the winter.This hearty vegetarian chili includes sweet potato and black beans along with flavourful seasoning such as cumin, cinnamon and chili powder.  This chili is bursting with flavour and is my favorite chili recipe at the moment. This chili is the perfect healthy weeknight meal. You can even make it and take it with you for lunch,  I am sure you will make everyone jealous! I’ve also added a few optional topping ideas such as avocado and coriander.Eat the chili as it is, or serve it with brown rice or quinoa.

 

 

 

Ingredients ( serves 4 people). 

1 large sweet potato

1 can black beans approximately 450 gram  (15 oz). ( drain and rinse)

1 can chopped tomatoes approximately  400 gram  ( 14 oz).

1/2 onion

2 gloves garlic

2 tsp chilli

1 1/2 tsp cumin

1/2 tsp cinnamon

oil for cooking

salt and pepper

3 tsp lime juice

 

Serve with ( optional)

avocado (1/2 avocado per person).

cilantro

sour creme

Method: 

  1. Heat oil in a pot over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes.
  2. Add garlic, chili powder, cumin, cinnamon and cook, stirring constantly, for 30 seconds.
  3. Add chopped tomatoes, black beans and bring to a simmer.
  4. Cover, reduce heat and simmer until the sweet potato is tender for about 15- 20 minutes.
  5. Add the lime juice and remove the pot from heat.
  6. Top with avocado and coriander before serving!

 

I hope all of you love this simple chili! If you try it, please  comment below or take a picture and tag it #foodbycamilla on Instagram! Thank you 🙂

33 thoughts on “Sweet potato and black bean chili

  1. It is not winter here in Australia but I have sweet potatoes dug from the garden and black beans so I will definitely be making this in the next week.

    Thank you so much, it looks delicious.

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  2. Reblogged this on Wholehearted Yoga and commented:
    I do agree with the potency of chili on these cold winter nights in the Northeast the US. I especially like that one can forego grains and get substance from the sweet potatoes (which are actually less “sweet” than regular potatoes). When I was preparing for one of my shoulder surgeries, I eliminated grains to reduce inflammation. However, on balance, some wishing to reduce inflammation might reduce the nightshades—in this case, the tomatoes. One could make this even healthier by using dried beans and fresh tomatoes, to the extent these could be obtained in Northeastern winters.

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  3. It was great! Very delicious, I didn’t add the chili because I can’t handle hot stuff, but I put in extra cilantro and garlic and doubled the recipe, so if I go to the potluck tomorrow night, I’ll bring it along. I love the avocado slices on top, that was a bonus! And I didn’t have a can of tomatoes, so I just cut up a whole bunch of tomatoes. Thanks for this recipe, I’m going to reblog it and of course credit you! Thx! kt

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