Unusual recipes occasionally turn out to be some of the best recipes in your food arsenal and this sweet potato black bean chili recipe is certainly at the top of our list.
Being that we were blessed this late summer with a good crop of sweet potatoes from our organic garden, we had to find something to with half a paper bag full of potatoes, thus our new chili recipe was born, with a little help from Eating Well Online.
One of the things I noticed right away after Jean cooked up a pot of this delicious chili was that it actually had a mild sweetness to it, more so that our other easy chili recipe. Of course you will get some sweetness from the added agave, raw sugar or honey, but this flavor is a little different. But don’t worry it’s nothing like candy sweet, it’s just a hint of sweet flavor that gives this dish a very robust and hearty flavor. We’re sure you are going to love it.
Ingredients for Sweet Potato Black Bean Chili:
- 2 teaspoons cold pressed coconut oil
- 1 cup diced sweet onion
- 2 cloves garlic, minced
- 2 cups diced celery
- 3 to 4 cups diced sweet potato
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon powdered ginger
- Dash cinnamon
- 1.5 cups dried black beans, soaked overnight and cooked until soft
- 28 ounce can diced tomatoes with liquid
- 2 teaspoon sucanat/honey/raw sugar
- ¼-1/2 teaspoon sea salt, or to taste
- 2 tablespoons chopped fresh cilantro
Your first step is to saute the onion, garlic and celery in the bottom of a Dutch oven. Then add cooked beans, sweet potatoes, tomatoes, sweetener, and spices. Stir together and add salt to taste. Bring to a simmer then lower and cook over low heat until sweet potatoes are cooked through.
You can enjoy your black bean sweet potato chili on its own or serve over freshly cooked brown rice. Alan likes his chili with a liberal sprinkling of Louisiana Hot Sauce.
We hope you enjoy it!