This was one of the first entries to come in and it was so tasty that I was ready to make it again by the time the contest ended! It’s a super-useful one for the repertoire because it’s dairy-free, gluten-free, and vegan. It’s also extremely simple. I know (now) that there’s lots of black bean and sweet potato chili recipes out there: if you make one, make this one. The addition of lime juice is really inspired–it brightens the flavors of the whole concoction. Try it with blue corn chips and a leafy green salad. And Corona.
The recipe was contributed by Tracy of the United States and the original can be found at pepperplate.com. The only change I had to make was the elimination of Bragg’s Aminos, the original recipe calls for 1 tsp., added with the beans and lime juice. Next time I’ll substitute a dash of soy sauce for this.
Black Bean Sweet Potato Chili
2 T / 30 ml coconut oil (can substitute olive oil, we used coconut)
1 red or yellow pepper, scrape out seeds and dice
1 red onion, diced
4 cloves garlic, minced
1 t / 5 g sea salt
1 T / 15 g cumin
1 T / 15 g chili powder (could use less here if your littles don’t do spicy)
1 large garnet yam, peeled and diced (or 2 sweet potatoes)
1 28 oz. can fire-roasted crushed tomatoes (use two 400 g tins diced tomatoes in UK)
juice of 1 lime
2 cans / 400 g tins black beans
chopped cilantro (coriander leaf) for optional garnish
In a big pot or dutch oven, heat the oil over medium heat and cook the onion, red or yellow pepper, garlic, and salt until soft. Add the cumin and chili powder and cook and stir one minute to release flavors. Add chopped sweet potato, tomatoes, black beans, and lime juice. Bring to a simmer and cook, covered, about 15 minutes or until sweet potato is soft. Serve with cilantro (and lime wedges).
Everybody loved it.