Black Bean Sweet Potato Chili

Name: Black Bean Sweet Potato Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 250 grams (2 cups) mushrooms, diced; 1 small onion, diced; 300 grams (~1 medium) sweet potato, cut into roughly 3cm (1 in.) pieces; 2 cloves garlic, minced; 1 teaspoon sea salt (to taste); 1 teaspoon cumin; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (to taste); 1/2 teaspoon smoked paprika; 1/2 teaspoon hot pepper flakes (to taste); 400 grams (14 oz.) canned diced tomatoes; 300 grams (2 cups) cooked or canned black beans, drained and rinsed; 300 grams (2 cups) frozen corn; 125 ml (1/2 cup) water or vegetable broth; 50 grams (2 cups) kale, de-stemmed and roughly chopped; Avocado, pickled onions, and chives for topping

9 steps

Prep:10minCook:40min

This vegan sweet potato chili makes good use of winter vegetables like kale and mushrooms for a tasty and filling stew. Nothing fancy, just stick to your ribs cold weather food.

Updated at: Thu, 17 Aug 2023 14:17:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories281.6 kcal (14%)

Total Fat8.5 g (12%)

Carbs45.1 g (17%)

Sugars10.2 g (11%)

Protein10.6 g (21%)

Sodium827.7 mg (41%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

250 gramsmushrooms

diced

1onion

small, diced

300 gramssweet potato

medium, cut into roughly 3cm pieces

2cloves garlic

minced

1 teaspoonsea salt

to taste

1 teaspooncumin

½ teaspoonblack pepper

½ teaspooncayenne pepper

to taste

½ teaspoonsmoked paprika

½ teaspoonhot pepper flakes

to taste

400 gramscanned diced tomatoes

300 gramsblack beans

cooked, or canned, drained and rinsed

300 gramsfrozen corn

125mlwater

or vegetable broth

50 gramskale

de-stemmed and roughly chopped

Instructions

Step 1

Heat a large pot over medium heat. Once the pan is hot, add the olive oil and the mushrooms. Sauté for five minutes, avoiding stirring, to sear the mushrooms* and reduce the water content.

Step 2

Add the onion and cook for another 2-3 minutes, or until softened and fragrant.

Step 3

Add the sweet potato and cook for 3-4 minutes.

Step 4

Stir in the garlic, followed by the salt, cumin, black pepper, cayenne pepper, paprika, and pepper flakes. Cook another 30 seconds, until fragrant.

Step 5

Pour the tomatoes into the pot and stir to combine. This will lift any spices that may be sticking to the base.

Step 6

Add the black beans, corn, and water or broth. Increase the heat to bring the chili to a low bowl, then reduce and simmer, covered, for 25-30 minutes.

Step 7

After simmering, the sweet potato should be fork-tender. Remove the chili from the heat and stir in the kale.

Step 8

Serve hot, topped with avocado, pickled onions, and herbs, or other toppings as you like.

Step 9

Leftovers will keep for 2-3 days, refrigerated in a sealed container, and can be frozen for up to a month.

View on occasionallyeggs.com

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