This year I tried growing sweet potatoes in the garden for the first time. It was a success! Now I have a bowl full of sweet potatoes waiting for creative uses, like this sweet potato black bean chipotle chili!
I seriously loved this chili! The sweetness of the potatoes, and the smokey chipotle really play well with each other. It is different than most chili recipes, which I love because it’s always good to switch things up.
I wanted to make this recipe a black bean chili as well, just to switch it up some more. In reality, you could use just about any bean. A mixture of beans like kidneys, pintos and black beans would be fun to try.
Variations for the Sweet Potato Black Bean Chipotle Chili recipe:
- Make it spicy! Double the chipotles, and add a little of the adobo sauce from the can!
- Make it mild. Try using 1 tsp smoked paprika in place of the chipotle. Smoked paprika will add the smokey flavor without the heat.
- Use up leftover sweet potatoes. Dice and mix in a baked sweet potato with only 15 minutes of time left instead of using a fresh sweet potato.
Sweet Potato Black Bean Chipotle Chili
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main
Ingredients
- 1 medium onion, diced
- 1 medium green pepper, diced
- Splash olive oil
- 3 garlic cloves, minced
- 1 large or 2 small chipotle peppers, minced
- 1 large sweet potato, diced
- 15 oz can diced tomatoes
- 2 15 oz cans black beans, drained and rinsed
- 1 TBS chili powder
- 2 tsp cumin
- 1/2 tsp each: salt and oregano
- 3 cups vegetable broth
Garnishes (optional)
- Crumbled queso fresco, cotija, or feta
- Minced cilantro or parsley
Instructions
- Combine onion and green pepper with a splash of olive oil in a 4 qt dutch oven or stock pot. Saute until softened to your liking, 5-10 minutes.
- Add remaining ingredients and bring to a boil. SImmer for 30 minutes.
- Serve with optional garnishes.
Sounds delicious! I can’t wait to try it.
Thank you, Ellen!