Sweet Potato-Black Bean Chili

When you need something hearty and healthy this season, you’ll turn to this tasty chili time and time again.

Sweet Potato-Black Bean Chili
Makes 8 to 10 servings
  • 1 (16-ounce) bag black beans, rinsed and sorted*
  • 4 cups water
  • 2 cups vegetable stock
  • 2 cups diced yellow onion
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 bay leaf
  • 1½ pounds sweet potato, peeled and cut into ½-inch cubes
  • 1 (28-ounce) can whole peeled plum tomatoes, drained and chopped
  • 1 (7½-ounce) can chipotle peppers in adobo sauce, puréed
  • 2 (4-ounce) cans diced mild Hatch green chiles
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons kosher salt
  • Lime wedges, fresh cilantro, red onion, queso fresco, and cornbread, to serve
  1. In a 6-quart slow cooker, add beans, 4 cups water, stock, onion, garlic, cumin, and bay leaf. Cover and cook on high until beans are tender, about 3 hours and 30 minutes.
  2. Add sweet potato, tomatoes, chipotle purée, green chiles, tomato paste, oregano, and salt. Cook on high until sweet potatoes are tender, about 2 hours and 30 minutes more. Discard bay leaf. Serve with lime, cilantro, red onion, queso fresco, and cornbread, if desired.
*We used Camellia Black Beans.



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