Black Bean and Sweet Potato Chili

Name: Black Bean and Sweet Potato Chili
Cuisine: American
Ingredients: 3 cups cooked black beans or 2 (15.5-ounce) cans black beans, rinsed and drained; 3 cups cooked black beans or 2 (15.5-ounce) cans black beans, rinsed and drained; 1½ cups vegetable broth, plus more if needed; 3 tablespoons chili powder; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; 1 (14.5-ounce) can crushed tomatoes; ½ teaspoon dried oregano; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 2 chipotle chiles in adobo, minced; 1½ pounds sweet potatoes, peeled and cut into ½-inch dice; 3 garlic cloves, minced; 1 large onion, chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Great anytime, this chili is especially fun to make for Halloween owing to the festive colors of the black beans and bright orange sweet potatoes. Butternut squash may be used instead of the sweet potatoes, if desired.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large onion,

Americas
United States
Main course
Vegan
Gluten-free
Halloween

Method

Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook, stirring occasionally, until softened, about 10 minutes. Add the sweet potatoes, chipotles, diced tomatoes with their juices, crushed tomatoes, broth, chili powder, cumin, coriander, oregano, salt, and beans. Stir to combine, then bring to a boil. Reduce the heat to low, cov