Smokey Black Bean & Sweet Potato Chili: Dish Up Delish

Smokey Black Bean & Sweet Potato Chili with fresh limes. It really does taste as delicious as it sounds. When one of my dear friends had surgery a few weeks ago, I offered to bring her dinner. She was a little hesitant since her family is mostly vegetarian and gluten free. Of course I didn’t let that stop me, and I came up with this incredible chili. Yes, I can be a little prideful, and this chili is certainly something I am very proud of!
 
It’s completely gluten free and vegetarian, based with vegetable broth and diced tomatoes. The black beans add some protein and the sweet potatoes add texture, flavor, and a hint of sweetness. Smoked Paprika and Chipotle Chili Adobo sauce give it an amazing smokiness. Finish it off with fresh squeezed lime and cilantro, and the flavors really pop.
 
I was quite literally amazed at how well this turned out. So pleased, in fact, that I made it again for our church’s Trunk or Treat and Chili Cook-off. It won 3rd place out of 50 pots of chili! If you’re looking for a chili that appeases to food allergies and sensitivities, without lacking in flavor, try this one out and see what you think.
 
Happy Halloween!
 
Black Bean & Sweet Potato Chili: Dish Up Delish
 

Smokey Black Bean & Sweet Potato Chili
 
Prep time
Cook time
Total time
 
Thick and smokey Black Bean & Sweet Potato Chili. Vegetarian, gluten-free, and packed with vitamins, nutrients, and FLAVOR.
Karissa Dodds:
Recipe type: Soup
Serves: 8
Ingredients
  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 3 cans black beans, (15 oz) drained and rinsed
  • 1 can diced tomatoes, (14.5 oz) with liquid
  • 2 cups vegetable broth
  • 2-2½ cups sweet potatoes, peeled and diced in 1 inch cubes
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp dried oregano
  • 1 tsp adobo sauce, from chipotle chilis in adobo sauce
  • 1 medium fresh lime, juiced (or 1 Tbsp.)
  • fresh cilantro, for garnish
  • salt and pepper, to taste
Instructions
  1. Saute onion, bell pepper, and garlic, in olive oil in a large stockpot over medium-high heat for about 3-5 minutes, or until onions turn glossy and the peppers soften.
  2. Add diced tomatoes, broth, sweet potatoes, and spices. Stir to combine. Add black beans. Stir to combine.
  3. Bring chili to a boil, reduce heat to low, cover and let simmer for about 20-25 minutes, or until the potatoes are tender.
  4. Add fresh lime juice just before serving. Garnish with fresh cilantro, lime, avocado, sour cream, chips, and/or cheese.
Notes
*I typically buy a small can of chipotle chilis in adobo sauce and separate it into 3-4 small containers. I freeze them and defrost when needed. If you like really spicy chili, try adding more adobo sauce or even dice up one of the chipotle chilies.

I Love Comments!