sweet potato black bean chili

Contributed By: Terry Borden


2 cloves garlic (minced)
1 small onion (diced)
2 tablespoons olive oil
2 small sweet potatoes (peeled and chopped)
2 medium carrots (slice)
Optional: 1/2 red bell pepper (chopped)
1 (15-ounce) can black beans
1 (15-ounce) can diced tomatoes (or tomato sauce)
1/2 cup water (or vegetable broth, make sure your broth is gluten-free
if needed)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne (or to taste)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper


1. In a Dutch oven or soup pot, sauté the onions and garlic in olive oil
for a minute or two.
2. Add the chopped sweet potatoes, sliced carrots, and optional chopped
bell pepper to the pan and cook until the onions are soft, about 5 to 6
3. Reduce the heat to medium-low and add all of the remaining
ingredients, stirring to combine well.
4. Allow your chili to simmer, partially covered and stirring
occasionally over medium-low heat, for about 20 to 25 minutes, until
the flavors have mingled and the sweet potatoes, carrots, and bell
peppers are soft.
5. Serve in a bowl topped with your favorite chili toppings and enjoy.

Helpful Hints:

Total: 35 mins
Prep: 10 mins
Cook: 25 mins
Yield: 5 to 6 Servings
Consider a toppings bar for your black bean chili, including salsa,
chopped cilantro, sliced green onions, diced avocado, and crushed
gluten-free corn tortilla chips. Sour cream, shredded cheese, or vegan
substitutes might also be offered (checking labels if gluten-free foods
are desired).
Store any leftovers in the refrigerator. They should be good for two to
four days and will reheat well in the microwave. You can also make a
pot of black bean chili and freeze individual portions for later meals.
Allow the chili to cool, place it in individual freezer containers,
label with the contents and date, and freeze. The chili will be of good
quality for up to six months. You can defrost it for six hours or
overnight in the refrigerator before reheating.
Using Dried Black Beans
This recipe uses canned black beans for convenience. You can start with
dried black beans but you will need to soak them and cook them before
adding them to the recipe. If you are using dried black beans, start
with a little less than 2 cups. Soak them for at least three hours (or
overnight). You can add the soaked beans to the recipe and increase the
cooking time to 2.5 to three hours. Or, you can bring the beans to a
boil and let them simmer for two hours before adding them to the recipe.

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