Sweet Potato Black Bean Chili

By • May 14, 2011 • 2 Comments

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Author Notes: This recipe is a modified version of a recipe I was given for something easy, cheap, and vegetarian that I could make in my dorm kitchen. It's really great served with rice, you can throw in any vegetables sitting around the kitchen, and it certainly doesn't break my student budget!Jocief

Serves 4

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 sweet potatoes peeled and diced
  • 1 green pepper
  • 2 cloves garlic
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • a pinch of salt
  • 1 1/3 cup water
  • 1 15 oz can black beans, rinsed
  • 1 cup canned tomatoes, diced
  • 1 handful frozen corn
  • 2 teaspoons lime juice
  • 1 handful chopped cilantro
  1. Heat the oil in a large pot
  2. Add onion, sweet potatoes, and pepper stirring often until onion is soft (about 5 minutes)
  3. Add garlic, chili powder, cumin, and salt and stir for about 30 seconds
  4. Add the water and bring it to a simmer, cover, reduce heat and let it simmer until the potato is tender (10 minutes)
  5. Add beans, tomatoes, lime juice, and corn
  6. Increase heat and let it return to a simmer, stir often
  7. Simmer until slightly reduces (about 5 minutes)
  8. Once off the heat, stir in cilantro
Jump to Comments (2)

Tags: black beans, sweet potato, Vegetarian

Comments (2) Questions (0)

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over 2 years ago Hawaiidrmr

I've made this twice and it is a great soup/stew. It is a really good use of sweet potatoes!

Bike2

over 3 years ago Sagegreen

This sounds lovely. I can imagine with these great flavors that this dish would also be very vibrant with color.