quick and cozy sweet potato black bean chili
The simplest recipes are oft the ones I’m most thrilled to share.
Yo, it’s fall, it’s soup szn, it’s time for the Dutch oven on my counter to get jiggy with a whole bunch of comforting pots of good shit. Even if Florida hasn’t gotten with the program and discernibly won’t until November.
This vegan chili is just what the title suggests: quick, cozy, easy, and fulfilling as fuck. Simple ingredients and massive payoff, flavor that’ll send you bouncing to the stove for a second bowl. Stack on all the toppings you crave and save what remains for lunches throughout the week.
Chili when the soul is chilly, even if the weather’s not.
Whoa Black Beany, Wambalam
One aspect of this dish that I adore is its affordability. If you’re a student or otherwise strapped and needing creative ways to make a small grocery bill yield big, chilis are a great option and can be customized, too, with whatever else you have on hand.
Too, for families with hungry high school athletes crowding the table. Or individuals who run 50 miles per week for the fuck of it. Don’t look at me.
Chop up your onion and lots of sweet potato, then heat some olive oil in a big Dutch oven or soup pot and toss in that duofecta. Saute until the onion softens, then whip in smoked paprika, chipotle chili powder, cumin, and garlic powder. If you want to tone down the spice level, swap the chipotle for regular chili.
Swirl in a dab of tomato paste, then pour in a can of fire roasted diced tomatoes (e.g. Rotel or equivalent) and some vegetable broth. I like to use beer sometimes, too. Simmer for about 10 minutes or so until the sweet potatoes soften.
Stir in lots of black beans – yes, three cans is correct – and taste for chili for salt and pepper. Adjust as needed. Don’t burn your tongue, please, give the spoon a good blow first.
That’s what she said.
Now, for the fun part. TOPPINGS. You can use whatever you’ve got or simply grab a cheap baguette from the store for dunking (I do that as well). I always go apeshit on my chili and throw on pretty much everything known to man: Greek yogurt, shredded cheese, green onions, cilantro, and avocado. Be as frugal or as excessive as you please. No way is a wrong way.
Now, what else could you add to this chili? Ground beef or a beef substitute are swell, just brown either in the pan along with your onions and potatoes. You can mix up the bean variety, too, and use some red kidney beans along with the black. Stir a big heap of cheese at the end of cooking time for a chili con queso vibe.
You do you, boo, as long as there’s dinner involved.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Chillin’ with chili:
White Street Corn Chili Chowder
Chipotle Pumpkin Enchilada Chili
quick and cozy sweet potato black bean chili
Ingredients
- 1 medium yellow onion, diced
- 2 medium sweet potatoes, chopped
- 2 tsp smoked paprika
- 1 1/2 tsp chipotle chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tbsp tomato paste
- 1 can fire-roasted diced tomatoes
- 2 cups vegetable broth
- 3 cans black beans, drained
- sour cream, shredded cheddar, avocado, green onions, and cilantro, to serve
Instructions
- Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat. Toss in the onion and potatoes and saute for 6-8 minutes until the onion softens. Stir in the smoked paprika, chipotle chili powder, cumin, and garlic powder for 30-60 seconds until fragrant, then swirl in the tomato paste.
- Dump in the diced tomatoes and broth and bring the liquid to a simmer. Cook 10 minutes or until the potatoes are fork-tender. Stir in the black beans until warmed through. Taste for salt and pepper and season as needed.
- Dish the chili into bowls and top with an assortment of fine shit. I love yogurt/sour cream, cheese, green onions, cilantro, and sliced avocado!
