Roasted Sweet Potato & Black Bean Chili | A Vegetarian Chili Recipe

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This colorful and tasty Roasted Sweet Potato & Black Bean Chili is the perfect choice when looking for a simple dish that pleases both vegetarians and meat-lovers.

The secret of this comforting vegetarian Black Bean Chili is to take the extra step of roasting the potatoes. This not only concentrates their sweet flavor but also gives the starchy chunks a marvelously meaty texture – the perfect meat substitute.

Don´t skip the chipotle chilies and the tbsp of cocoa powder. These additions make all the difference, round up the flavour and add that bit of Mexican flair to the dish. I find this sweet potato & black bean chili tastes best when served lukewarm with a dollop of sour cream and some fresh cilantro or cilantro chutney. Feel free to add more salt or sugar in the end to adapt the black bean chili to your personal taste.

5 from 1 vote

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Roasted Sweet Potato & Black Bean Chili

This colourful and tasty Roasted Sweet Potato & Black Bean Chili is the perfect choice when looking for a simple dish that pleases both vegetarians and meat-lovers. 

Course dinner, lunch, main

Cuisine Latin, Mexican, vegetarian

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 30 minutes

Servings 4 portions

Calories 400 kcal

Author Kiki Johnson

Ingredients

• 2 pounds orange-fleshed sweet potatoes peeled and cut into cubes
• 1 chipotle chili en adobo chopped
• 1/2 tsp salt
• 2 tbsp olive oil divided
• 1 large onion diced
• 4 cloves garlic minced
• 1 red bell pepper diced
• 1 jalapeno pepper sliced
• 2 tbsp ancho chile powder
• 1 tbsp ground cumin
• 1 tsp oregano dried
• 1 can diced tomatoes 28 ounce
• 1 cup vegetable broth more as needed
• 1 tbsp cornmeal
• 1 -2 tsp salt or to taste
• 1 -2 tsp white sugar
• 1 tbsp unsweetened cocoa powder
• 2 cans black beans 15 ounce, rinsed and drained
• 1 big pinch cayenne pepper or to taste
• 1/2 cup sour cream and some coriander chutney

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine sweet potatoes, chipotle, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
3. Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
4. Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
5. Pour tomatoes and water or broth into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
6. Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.