Two Bean And Sweet Potato Chipotle Chili Recipes

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CHIPOTLE-KISSED RED BEAN AND SWEET POTATO CHILI



Chipotle-Kissed Red Bean and Sweet Potato Chili image

Make and share this Chipotle-Kissed Red Bean and Sweet Potato Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yam/Sweet Potato

Time 8h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium red bell pepper, chopped
2 garlic cloves, minced
1 -2 tablespoon chili powder
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch chunks
1 (14 1/2 ounce) can crushed tomatoes
1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed
1 1/2 cups vegetable broth (or water)
salt
1 tablespoon minced canned chipotle chile in adobo

Steps:

  • Heat oil in a big skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes until softened.
  • Stir in the chili powder; cook 30 seconds.
  • Add in the sweet potatoes; stir to coat with the spices.
  • Transfer mixture to a large slow cooker; add in the tomatoes, beans, broth; season with salt; cover and cook on LOW for 6-8 hours.
  • When ready to serve, stir in the chipotles; taste to adjust seasonings.

Nutrition Facts : Calories 369.6, Fat 4.6, SaturatedFat 0.7, Sodium 336.8, Carbohydrate 71.8, Fiber 16.3, Sugar 13.8, Protein 13.9

TWO-BEAN AND SWEET POTATO CHIPOTLE CHILI



Two-Bean and Sweet Potato Chipotle Chili image

I didn't miss the meat at all. Good stuff. Recipe courtesy of Spilling the Beans. I skipped the brown sugar or syrup (I prefer savory to sweet).

Provided by AmyZoe

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

canola oil or olive oil
1 onion, chopped
1 red bell pepper, seeded and chopped
3 -4 garlic cloves (crushed or chopped)
1 medium sweet potato, peeled and cut into 1/2 inch pieces
28 ounces diced tomatoes (or stewed or whole)
19 ounces cooked black beans
19 ounces cooked kidney beans
10 ounces beef broth (or onion broth or vegetable broth or a bottle of Stout like Guinness)
1 tablespoon chili powder
1 tablespoon brown sugar (or maple syrup)
2 teaspoons ground cumin
1 tablespoon chopped canned chipotle chile in adobo (optional)
2 teaspoons ground cumin
1/2 teaspoon salt

Steps:

  • In a large heavy pot, heat a drizzle of oil over medium-high heat.
  • Saute the onion and red pepper for about 5 minutes, until soft.
  • Add the garlic and cook for another minute or two. Add the sweet potato, tomatoes, beans, broth, chili powder, brown sugar, chipotle, cumin, and salt and bring to a simmer.
  • Turn the heat to low, cover, and let simmer for about 30 minutes. Serve immediately or cool completely and refrigerate overnight, then reheat the next day.

Nutrition Facts : Calories 240.2, Fat 1.9, SaturatedFat 0.4, Sodium 681.1, Carbohydrate 44.9, Fiber 14, Sugar 10, Protein 13.4

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

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