Spicy Sweet Potato Black Bean Chili Recipes
SWEET POTATO & BLACK BEAN CHILI
My whole family enjoys this sweet potato black bean chili, but my daughter especially loves it. I like to make it because it's so easy and very flavorful. -Joy Pendley, Ortonville, Michigan
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender. Add the chili powder, garlic, cumin and cayenne; cook 1 minute longer. Stir in the beans, tomatoes, coffee, honey, salt and pepper., Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender. Sprinkle with cheese.
Nutrition Facts : Calories 252 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 554mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI
This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 8h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
- Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
SLOW COOKER SPICY SWEET POTATO CHILI
While this recipe contains no meat, it still has plenty of protein-plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). -Jennifer Butz, Atlanta, Georgia
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 3- or 4-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.
Nutrition Facts : Calories 300 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 811mg sodium, Carbohydrate 64g carbohydrate (21g sugars, Fiber 12g fiber), Protein 9g protein.
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SWEET POTATO BLACK BEAN CHILI - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
4.9/5 (14)Calories 269 per servingCategory Dinner, Vegetarian
- ONION AND SWEET POTATO: Heat the olive oil in a large pot over medium high heat. Once shimmering, add in the onion. Saute for 2-3 minutes or until almost translucent. Stir in the 1/2-inch sweet potato chunks. Stir until quite tender, around 9-10 minutes. Add in the garlic and jalapeno. Stir for 1 minute. Stir in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper. Stir for 1 minute longer, or until fragrant.
- BEANS AND TOMATOES: Add the undrained chili beans, drained and rinsed black beans, and undrained petite diced tomatoes. Add in the vegetable stock.
- COOK: Stir everything to combine and bring to a boil. Once it is boiling, reduce the heat to medium low and cover the pot. Allow to simmer for 8-15 minutes or until a good amount of the liquid is absorbed and the sweet potatoes are tender. The time will vary, depending on your stove. For best results, check the chili every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.
- SEASON: Remove from the heat. Season to taste with any additional salt or pepper as needed. Add lime juice and cilantro.
SWEET POTATO & BLACK BEAN CHILI - EATINGWELL
From eatingwell.com
Ratings 98Calories 323 per serving
- Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
- Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
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