Sweet Potato & Black Bean Chili
Sweet Potato & Black Bean Chili
Cortney Smith
4-6
30 minutes
20 minutes
Soup
When you need a little comfort in a bowl, this chili checks all the boxes! Packed with hearty black beans, tender sweet potatoes, quinoa and plenty of Southwest inspired flavor, it's a satisfying meal that comes together with minimal fuss. Top it off with creamy avocado, fresh cilantro, green onions and a dollop of Greek yogurt or sour cream for a bowl that's as colorful as it is delicious. Cozy, hearty and perfect for a busy weeknight!
Ingredients
- 2 – 15 ounce cans black beans
- 1 – 6 ounce can tomato paste
- 6 cups chicken or vegetable stock (more if needed)
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper (optional)
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2-4 tablespoons olive oil, as needed
- 1 sweet potato, peeled and cut into bite sized chunks
- ⅓ cup quinoa
- Avocado, cilantro, green onion and Greek yogurt or sour cream for garnish
- Salt & Pepper to taste
Directions
- Preheat oven to 425 degrees. Line a sheet tray with parchment or a silicone liner.
- On the prepared sheet tray, toss sweet potatoes with olive oil and season with salt and pepper. Roast until they start to brown, 15-20 minutes. Remove from oven and set aside.
- Heat the oil in a stockpot. Add onions, red pepper and jalapeno and cook until soft and they start to brown.
- Add the garlic and cook until fragrant.
- Add the tomato paste and cook until rust colored.
- Add chili powder, cumin and oregano and cook for about 2 minutes, stirring constantly. Add the beans, corn, stock, sweet potatoes and quinoa.
- Bring to a boil, then reduce to a simmer and cook for 15 minutes or until quinoa is cooked.
- Top with avocado, cilantro, green onions & Greek yogurt or sour cream. Enjoy!