Black Bean and Sweet Potato Chili
Black beans, sweet potatoes, fire roasted salsa, and poblanos pair with black beans in this hearty, easy meatless Black Bean and Sweet Potato Chili.
I’m tempted to call this “Emergency Black Bean Chili” because we definitely had an “emergency” on our hands when I made it for dinner last night. Madeline has been sick for the past few days and I really needed to go grocery shopping, but who takes a sick child grocery shopping? Our evenings have been too busy or tired to go grocery shopping so I kept waiting, thinking the next day she’d be better. Or the next day, or the next.
Just because you have a sick child doesn’t mean you don’t have to still make dinner for the rest of the family. But how do you make dinner with a bare refrigerator? Usually breakfast is our go-to on days like this, but options become limited when you don’t even have milk or eggs. And it wasn’t just the refrigerator that was getting bare.
It seems I was running out of everything else as well. And what I did have was all random, it seemed. Nothing to really make anything that I had planned.
I was even out of salt and several other spices. How does someone run out of salt? That involved me dumping the entire contents of the bottle because the shaker part of the lid wasn’t replaced. I went to shake a bit of salt onto something and the entire bottle dumped instead.
One thing I did have was black beans, thanks to a recent grocery store sale. I stocked up and then Eric went to Costco and bought more not knowing I had already gotten some. I just started dumping random things into a pot and sauteing others and suddenly I had a vegetarian black bean chili simmering.
And the salt? Because you need salt. I have Morton to thank for allowing me to test out their Season All Seasoned Salt, a blend of salt, and savory spices, including paprika, black pepper, onion, and garlic, with a hint of chili pepper. This all-purpose blend of spices tastes great on ribs, beef, and pork. Also terrific on chicken and potatoes for a unique seasoned flavor!
This would be a great vegetarian chili recipe for National Chili Day on February 24. Leave off the cheese for a vegan chili recipe.
MORE CHILI RECIPES:
If you like a more traditional chili, you’ll like this Beefy Kidney Bean Chili.
And if you want a chili that is really rich and hearty, try this Braised Short Rib and Bacon Chili.
Or if you want a lighter and healthy chicken chili, then this White Bean Chicken Chili Verde will be perfect!
My family also loves this Cheesy Chicken Enchilada Chili. It’s a delicious Tex-Mex dish that everyone always wants seconds of.
If you’re craving a vegetarian chili, make a batch of this Roasted Butternut Squash Black Bean Chili. It uses just 7 ingredients and takes very little effort to prepare.
But no matter what chili you make, you can’t go wrong serving it with these Honey Corn Bread Muffins. Seriously. Logan and Madeline say they are the best ever.
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- 1 1/2 onions, chopped
- 3 cloves garlic, minced
- 1 poblano pepper, diced (deseed if you like)
- 1 tablespoon olive oil
- 1 1/4 teaspoons cumin
- 1 tablespoons chili powder
- 15 ounces crushed tomatoes
- 8 ounces vegetable broth
- 1 teaspoon Morton Season All Seasoned Salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 large carrot, peeled and diced
- 2/3 cup diced sweet potato
- 1 cup frozen corn
- 37.5 ounces canned black beans, drained but not rinsed
- 1/2 cup fire roasted salsa
- 2 bay leaves
- 14 ounce can petite diced tomatoes
- 1 1/4 teaspoon cornstarch
- toppings for serving: Monterrey jack cheese or feta and cilantro
- Heat the olive oil in a large pot over medium high heat. Add the diced onion and saute for 5 minutes, until tender and golden. Add the garlic and poblano pepper and saute another minute, until fragrant.
- Add the cumin and chili powder and saute another 2 minutes.
- Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings.
- In a small bowl whisk together the reserved 1/4 cup of broth and the cornstarch until smooth.
- Pour the cornstarch slurry into the chili pot. Stir until well mixed.
- Bring chili to a boil for 2 minutes and then lower heat to low.
- Simmer over low heat uncovered for one hour. Then, simmer covered with a lid for 30 minutes.
- Serve topped with your choice of toppings.
This recipe for Black Bean and Sweet Potato Chili freezes well. Cool it completely, then store it in freezer safe storage containers or in freezer bags - this works well when you want to lay the bags flat to minimize the amount of room it takes up in the freezer. Make sure that you label and date the contents.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 292 Total Fat 4g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 3g Cholesterol 0mg Sodium 1417mg Carbohydrates 54g Net Carbohydrates 0g Fiber 18g Sugar 10g Sugar Alcohols 0g Protein 15g
Morton and Collective Bias gave me a small grocery budget to purchase Morton products for the use in a post. However, I was not paid to publish positive comments and I really do love this recipe.