Black Bean Potato Chili Recipes

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SWEET POTATO & BLACK BEAN CHILI



Sweet Potato & Black Bean Chili image

My whole family enjoys this sweet potato black bean chili, but my daughter especially loves it. I like to make it because it's so easy and very flavorful. -Joy Pendley, Ortonville, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 14

3 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 tablespoon olive oil
2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1/4 cup brewed coffee
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend

Steps:

  • In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender. Add the chili powder, garlic, cumin and cayenne; cook 1 minute longer. Stir in the beans, tomatoes, coffee, honey, salt and pepper., Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender. Sprinkle with cheese.

Nutrition Facts : Calories 252 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 554mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges

SWEET POTATO AND BLACK BEAN CHILI



Sweet Potato and Black Bean Chili image

The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h30m

Yield 4

Number Of Ingredients 21

2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
½ teaspoon ground dried chipotle pepper
½ teaspoon salt
2 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, sliced
2 tablespoons ancho chile powder, or to taste
1 tablespoon ground cumin
¼ teaspoon dried oregano
1 (28 ounce) can diced tomatoes
1 cup water, or more as needed
1 tablespoon cornmeal
1 teaspoon salt, or to taste
1 teaspoon white sugar
1 teaspoon unsweetened cocoa powder
2 (15 ounce) cans black beans, rinsed and drained
1 pinch cayenne pepper, or to taste
½ cup sour cream, for garnish
¼ cup chopped fresh cilantro, for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
  • Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
  • Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
  • Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
  • Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 101.4 g, Cholesterol 12.6 mg, Fat 14.7 g, Fiber 26 g, Protein 20.7 g, SaturatedFat 5 g, Sodium 2119 mg, Sugar 17.9 g

BLACK BEAN POTATO CHILI



Black Bean Potato Chili image

Although I was always interested in cooking, I never got a chance to do much of it until I got married. I used to only rely on cookbooks, but over time, I became more confident and started creating my own recipes. This is one I'm especially proud of. - Giovanna Garver, Paonia, Colorado

Provided by Taste of Home

Categories     Lunch

Time 3h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound dried black beans
6 cups water
1 can (28 ounces) diced tomatoes, undrained
1 pound ground beef, cooked and drained
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1 can (16 ounces) enchilada sauce
1 envelope chili seasoning
1 tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder

Steps:

  • Place the beans in a soup kettle or Dutch oven; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. Drain and discard liquid. , Add 6 cups water to the beans; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are almost tender. Add remaining ingredients. Cover and simmer for 1 hour or until soup reaches desired consistency.

Nutrition Facts :

BLACK BEAN AND SWEET POTATO CHILI (VEGETARIAN)



Black Bean and Sweet Potato Chili (Vegetarian) image

Make and share this Black Bean and Sweet Potato Chili (Vegetarian) recipe from Food.com.

Provided by Prose

Categories     Yam/Sweet Potato

Time 45m

Yield 11 cups

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 garlic cloves, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
1 lime, zest and juice of
1 (28 ounce) can diced tomatoes
4 (15 ounce) cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 fresh jalapeno pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon cocoa powder
1 lime, cut into wedges (optional -- for garnish)
1 cup chopped cilantro leaf, washed and dried (optional -- for garnish)

Steps:

  • Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
  • Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally.
  • Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
  • OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours.
  • Serve over brown rice with lime wedges and cilantro.

Nutrition Facts : Calories 210.8, Fat 3.6, SaturatedFat 0.6, Sodium 449, Carbohydrate 35.9, Fiber 12.2, Sugar 3.6, Protein 11.4

SPICY BLACK BEAN AND SWEET POTATO CHILI



Spicy Black Bean and Sweet Potato Chili image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

  • In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
  • Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
  • Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
  • Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

BLACK BEAN CHILI OVER SWEET POTATOES



Black Bean Chili over Sweet Potatoes image

Make and share this Black Bean Chili over Sweet Potatoes recipe from Food.com.

Provided by JeriBinNC

Categories     Black Beans

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 large sweet potatoes
2 cups diced red bell peppers
1 large onion, chopped
1 tablespoon minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
1 (14 1/2 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can black beans, rinsed and drained
2 cups yellow squash, diced
1 tablespoon jalapeno, seeded and minced
1 lime

Steps:

  • Preheat the oven to 400 degrees. Pierce sweet potatoes with a fork and place on a baking sheet. Bake about 1 hour and 15 minutes, or until tender.
  • Saute bell pepper and onions in a small amount of broth or water over medium heat until soft and golden, about 10 minutes. Add garlic and cook for 2 minutes more. Stir in spices, tomatoes, and beans and bring to boil. Reduce heat, cover, and simmer for 20 minutes.
  • Add squash and jalapeno. Cook, covered, about 6 minutes or until squash is crisp-tender. Place one peeled, slightly mashed sweet potato on each plate. Top with chili and drizzle with freshly squeezed lime juice, if desired.

Nutrition Facts : Calories 299.9, Fat 1.6, SaturatedFat 0.3, Sodium 325.5, Carbohydrate 64.6, Fiber 15.8, Sugar 15.6, Protein 11.9

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI



Slow Cooker Spicy Black Bean and Sweet Potato Chili image

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

  • In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
  • Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

More about "black bean potato chili recipes"

SWEET POTATO & BLACK BEAN CHILI RECIPE | EATINGWELL
2016-06-03 Directions Step 1 Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Step 2 Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Step 3 Add water and bring to a simmer.
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Add the diced tomatoes, black beans and broth. Crank the heat up to high and bring the chili to a simmer. Lower heat to medium or medium low, maintaining a gentle simmer, and cook for 40-45 minutes, until sweet potatoes are fork tender and the chili is thickened. Season to taste with salt and pepper, then serve hot with desired toppings. Notes
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COCOA BLACK BEAN CHILI WITH ROASTED POTATOES - THE VEGAN 8
2015-03-12 Spread the potatoes on the pan evenly. Season generously with salt and pepper. Bake for 15-20 minutes OR until very golden brown. Make sure they are not bigger than 1/2 inch or they will take much longer to cook. While the potatoes are cooking, prepare the chili. Add the onion, bell pepper, water and salt to a large pot and bring to a boil.
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SWEET POTATO BLACK BEAN CHILI (VEGAN) | A SIMPLE PALATE
2021-10-12 How to Make Sweet Potato Black Bean Chili. (1) First, peel the sweet potato and dice into 1 inch cubes. (2) Then add cubed sweet potatoes to a pot with oil, cook for 2-3 minutes. Step 1. Step 2. (3) Add diced tomatoes, black beans, water, spices, and salt & pepper. Simmer soup for 35-40 minutes, stir often. (4) When the soup is finished, serve ...
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SWEET POTATO AND BLACK BEAN CHILLI (VEGAN + GF)
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2012-12-29 Add the remaining ingredients except the cilantro and salt. Add ½ cup water, bring to a slow boil, then lower the heat and cover. Simmer gently for 15 minutes. Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender and all the flavors are nicely melded.
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From eatingonadime.com


SWEET POTATO BLACK BEAN CHILI - KATHLEEN'S CRAVINGS
2020-03-02 Add the diced sweet potato and onion. Cook for about 5 minutes until the onion is softened. It’s fine that the potatoes aren’t fully tender yet – they will cook more. Add the garlic and spices: Chili powder, cayenne pepper, cumin, and salt. Stir to combine until the garlic is fragrant – about 30 seconds.
From kathleenscravings.com


BLACK BEAN SWEET POTATO CHILI - CONNOISSEURUS VEG
2018-06-27 Instructions. Heat the oil in a large stock pot over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the garlic and continue to sauté until fragrant, about thirty seconds. Add the tomatoes, beans, sweet potato, 1 cup of broth, tomato paste, chipotle peppers, cumin, and chili powder.
From connoisseurusveg.com


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