The weather has been so strange in Tennessee lately. One day it is sunny and mid 60s and the next there are snow flurries! Not only does this mess with my wardrobe, but also my taste buds! Warm days my brain starts craving spring berry salads, but then the next day all I want is something hot!
This sweet potato & black bean chili is especially perfect for those chilly, flurry filled days. Filled with cubed sweet potatoes, black beans, and a little spicy kick this chili is sure to warm and fill you up!
Start by heating 1 tablespoon of olive oil over medium heat in a large stock pot. Add the onion, bell pepper, cubed sweet potatoes, and garlic and saute until onion is translucent and peppers are tender. Mix in black beans, diced tomatoes, vegetable broth, shredded rotisserie chicken, chili powder, cumin, and cayenne pepper (1). Bring chili to a boil. Once boiling, lower heat and allow chili to simmer uncovered for 20 minutes. Top with avocado, cheese, or cilantro and enjoy!
More savory recipes you’ll love!
- Homemade Cajun Seasoning
- Soft Whole Wheat Dinner Rolls
- Tuscan Tortellini Soup
- Autumn Vegetable Minestrone
- Lentil Veggie Chili
- Sweet Potato & Black Bean Bowls
- Savory Herb Carrots
| Cook Time | 30 minutes |
| Servings |
6-8 servings
|
- 1 large sweet potato cubed
- 1 bell pepper diced
- 1 red onion diced
- 4 cloves garlic minced
- 1 14 ounce can black beans rinsed
- 2 14 ounce cans diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
- avocado & cilantro to garnish
- 1 cup shredded rotisserie chicken
Ingredients
|
|
- Heat 1 tablespoon of olive oil over medium heat in a large stock pot.
- Add the onion, bell pepper, cubed sweet potatoes, and garlic and saute until onion is translucent and peppers are tender.
- Mix in black beans, diced tomatoes, vegetable broth, shredded rotisserie chicken, chili powder, cumin, and cayenne pepper (1).
- Bring chili to a boil.
- Once boiling, lower heat and allow chili to simmer uncovered for 20 minutes.
- Top with avocado, cheese, or cilantro and enjoy!
(1) If you do not want the chili to be very spicy leave out the cayenne pepper!
For this Recipe:
White Footed Serving Bowls, Large Stock Pot, Potato Peeler, Ladle, Cayenne Pepper, Olive Oil
More From Lauren's Recipe Box:
Taco Chickpea Soup
Creamy Chicken & Wild Rice Soup
One Pot Jambalaya Soup
Planning on making this tonight! Do youcook the sweet potato before cubing it?
Hi Emily! I did not cook them before. Between the sauté and cook time they get tender! But you definitely could if you chose too.. I would not cook them all of the way though due to the cook time! I hope you love it!
Planning on making this tonight! Do you cook the sweet potato before cubing it?
Hi Lauren! We are all about the sweet potatoes at the moment which is making me particularly excited about this wonderful recipe! I love the idea of mixing sweet potato and black beans. The result must be truly delicious! I can't wait to try it! 🙂
Thank you so much Alix!! I absolutely agree with you, it is a great combination!