It’s been a cold and snowy winter around here, and I’m okay with that as long as I’m indoors all warm and cozy with a blanket. Oh, and some chili certainly can’t hurt. I made an incredibly flavorful pot of Spicy Sweet Potato & Black Bean Chili to keep us warm. It was magnificent!
This chili is packed with goodness. It’s super healthy and has loads of protein and fiber. A real feel-good meal, if you will. You just can’t go wrong with this one…carrot rounds, creamy sweet potato bites, and chunky tomatoes. Let’s not forget the little black bean beauties and brown rice that fill you right up. The spice comes from a chipotle pepper and a good dose of chili powder. Oh, and the best part? Lime zest and juice.
The good news is that this meal comes together quickly and then just simmers on the stove for a wee bit. Don’t you just love meals like this? I know I sure do. I’m always blazing around the kitchen making meals, so it’s nice to just pop it all in a pot, walk away, and let it do its thing. Perfect-o!
Spring is coming soon, so cold temperatures are on their way out around here, which mean meals like this will soon be a thing of the past. Until fall, of course! Get your fill while you can. You will looove this chili. I’m sure we’ll have it a time or two again here soon.
Spicy Sweet Potato & Black Bean Chili
Yields 8-10 servings
- 1 tbsp. canola oil
- 1 large onion—chopped
- 4 cloves garlic—minced
- 1 single chipotle in adobo pepper—minced
- 1 tbsp. cumin
- 3 tbsp. chili powder
- 1½ tsp. salt
- 6 carrots—peeled and chopped into rounds
- 2 lbs. sweet potatoes—peeled and diced
- 1 lb. dry black beans—cooked according to package directions (feel free to substitute canned beans)
- 32 oz. diced tomatoes with juice (I used a jar of my dad’s chunky canned tomatoes)
- Enough water to just cover the ingredients
- 1 cup uncooked brown rice—cooked
- Zest and juice from 1 lime
In a large pot over medium heat, add the canola oil and chopped onion—stir and cook until translucent. Add the garlic and cook for another minute. Add the chipotle pepper, cumin, chili powder, and salt and stir to combine. Add the carrots, sweet potatoes, cooked black beans, and diced tomatoes, and mix well. Pour in enough water to cover the ingredients and gently give it a good stir. Turn the heat to medium-low. Cover with lid and let simmer for 30 minutes—stirring occasionally. Add the cooked rice, lime juice and zest, and mix well. Let simmer for another 15 minutes, or until the sweet potatoes are fully cooked. Serve warm and enjoy!
Slightly adapted from Eating Well