Recipes Main Courses Vegetables Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili is rated 4.4 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 6

In this recipe sweet potatoes and black beans make a great combination in a hearty chili that will keep you warm on the coldest of days. Serve with your choice of sliced green onions, chopped fresh cilantro, sour cream and grated cheddar cheese, then let your guests help themselves.

Ingredients:

  • 1/4 cup (2 fl. oz./60 ml) olive oil
  • 3 sweet potatoes, about 3 1/2 lb. (1.75 kg) total, cut into 1/2-inch (12-mm) dice
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 2 Tbs. chili powder
  • 1 tsp. cumin
  • 1/8 tsp. cayenne pepper
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 cups dried black beans, rinsed, soaked overnight in water to cover and drained
  • 1 can (28 oz./875 g) diced tomatoes
  • 4 cups (32 fl. oz./1 l) vegetable stock
  • Avocado slices for garnish

Directions:

In a Dutch oven over medium heat, warm the olive oil. Add the sweet potatoes and onion and cook, stirring occasionally, until the onion is translucent and the sweet potatoes are slightly soft, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Stir in the chili powder, cumin, cayenne pepper, salt and black pepper, then stir in the black beans, tomatoes and vegetable stock.

Bring to a simmer, then reduce the heat to medium-low. Cover the pot and cook the chili, stirring occasionally, for 45 minutes. Remove the lid and continue cooking until the beans are soft and the chili is thickened slightly, 5 to 10 minutes. Ladle into individual bowls, garnish with the avocado and serve immediately. Serves 6.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Very filling and healthy! The recipe for this I had printed out (from Williams Sonoma) was only for 2 servings, which was perfect because hubby won't eat it, LOL! My recipe I worked from didn't give amounts for the chili powder, cumin, or cayenne. I put a tad too much cayenne in, but it was still really good! Could adapt and top with a dollop of plain low fat yogurt (or sour cream), but not needed. Would definitely make again! Have plenty of leftovers!
Date published: 2017-02-16
Rated 2 out of 5 by from did not work for me I was really looking forward to trying this recipe. It is easy to make but came out just ok. Not good enough to make again.
Date published: 2017-02-04
Rated 5 out of 5 by from Dellicious and easy My husband said it was the best chili ever...even my picky eater liked it! I cheated and used canned black beans and I cut the chili powder in half to 1 tablespoon since I don't really like spicy or hot foods. I love that it's a plant-based source of protein and really easy to prepare.
Date published: 2015-02-22
Rated 5 out of 5 by from A Must Try Chili This recipe is delicious as is. It's quick and easy and so flavorful. For those that want some meat, I cooked chorizo links(removed casing) and offered it as a garnish to the chili, along with the avocado and jalapeno. Loved by everyone!
Date published: 2015-01-30
Rated 5 out of 5 by from Great Winter Dish! This is a scrumptious, hearty winter dish! I love soup and this has moved to the top of my list of things to make that are flavorful and comforting. I think I may have not cooked it at a high enough temperature because it took me quite a while for the black beans to become tender. The addition of the avocado and cilantro added to the complexity of flavor. My husband and I ate it for many nights as it made a very large batch. I think I will halve the recipe next time. This would be great to fix for a winter party.
Date published: 2015-01-06
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