Smoky Black Bean and Sweet Potato Chili


With the unofficial American holiday of the Superbowl fast approaching I wanted to share a vegan recipe that would satisfy the palates of meat eaters, non-meat eaters and all eaters in between. This hearty chili is not only easy to make but also packed with amazing health benefits, which can off-set a few extra indulgences Superbowl celebrations usually bring.

Sweet Potatoes are packed with fiber, vitamin C, E and beta-carotene, which is an antioxidant close to vitamin A. These powerhouse antioxidants prevent cancer cell growth and also helps protects your skin from sun damage. Also a good source of magnesium, which helps to stabilize metabolism function and supports healthy blood sugar levels in the body.

Black Beans get their dark color from anthocyanins, the same powerful flavonoids found in such nutritional superstars as red cabbage, blueberries, cranberries, and red beets, they also have the highest levels of antioxidants of all of the common beans. Also high in fiber and folate, or vitamin B6, particularly important for pregnant women. A deficiency in folate during pregnancy can lead to problems with fetus development in the brain and spinal cord.

Smoky Black Bean and Sweet Potato Chili

1 1/2 cup dried black beans
4 cups sweet potato, diced into 3/4 inch cubes
1 tablespoon olive oil
2 cups chopped white or yellow onion (about one medium to large onion)
2 cloves garlic, minced
1 chipotle pepper en adobo, chopped finely
2 teaspoons cumin powder
1/2 teaspoon smoked paprika
1 tablespoon ground chili powder
1 14 or 15 ounce can of diced tomatoes
2 cups vegetable broth (and more as needed)
sea salt to taste
1/4 cup chives, snipped into small pieces
1 large Haas avocado

Soak the black beans in water for 6 to 8 hours, or overnight. Drain the soak liquid. Submerge them in fresh water, with enough to cover them by a few inches. Bring beans to a boil and lower to a simmer. Cook till beans are tender, approximately 45 minutes to one hour. Drain and set them aside.
Heat the tablespoon of oil in a dutch oven or a large pot. Saute the onion for a few minutes, then add the sweet potato and garlic. Keep sauteing until the onions are translucent, about 8-10 minutes.
Add the chili en adobo, cumin, chili powder, and smoked paprika, heat until the spices are very fragrant. Add the can of tomatoes and one can of vegetable broth.
When broth is bubbling, reduce to a simmer and cook for approximately 30 or 35 minutes, or until the sweet potatoes are totally tender. As the chili cooks, you can continue to add the remaining cup of vegetable broth as is needed and depending on the texture chili you like. Season to taste with salt.
When chili is finished, allow it to sit for a little while so that flavors can marinate. To serve, top a generous bowl with some fresh avocado slices and chives. Can also serve over a small helping of brown rice.

Today’s amazing recipe is from Food52, courtesy of Gena Hamshaw. Photo: James Ransom. 

One response to “Smoky Black Bean and Sweet Potato Chili

  1. Pingback: Hearty Sweet and Spicy Chili « LauraLovingLife

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