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    Black Bean Sweet Potato Chili

    Mexican🇲🇽
    Spicy🌶️
    ​

    4-6 servings

    servings

    15 minutes

    active time

    55 minutes

    total time
    Start Cooking

    Ingredients

    1 tablespoon olive oil, plus 2 extra teaspoons

    1 large sweet potato, peeled and diced

    1 large red onion, diced

    4 cloves garlic, roughly chopped

    2 tablespoons chili powder

    1/2 teaspoon ground chipotle pepper

    1/2 teaspoon ground cumin

    1/4 teaspoon kosher salt

    3 1/2 cups vegetable stock

    1 15-ounce cans black beans, rinsed and drained

    1 14.5-ounce can fire roasted diced tomatoes

    1/2 cup dried quinoa

    4 teaspoons lime juice

    serving suggestions: avocado, cilantro, crema, grated cheese

    Directions

    Heat a large heavy bottom pot with the oil over medium high heat.

    Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.

    Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir to incorporate.

    Cover the pot and reduce the heat to maintain a gentle simmer.

    Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is thick like a chili.

    Add the lime juice and remove the pot from the heat. Season with salt as needed.

    Garnish with avocado, cilantro, crema or cheese before serving.

    Nutrition

    Serving Size

    -

    Calories

    318 kcal

    Total Fat

    6 g

    Saturated Fat

    1 g

    Unsaturated Fat

    5 g

    Trans Fat

    -

    Cholesterol

    -

    Sodium

    1638 mg

    Total Carbohydrate

    56 g

    Dietary Fiber

    13 g

    Total Sugars

    8 g

    Protein

    12 g

    4-6 servings

    servings

    15 minutes

    active time

    55 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    1 tablespoon olive oil, plus 2 extra teaspoons

    1 large sweet potato, peeled and diced

    1 large red onion, diced

    4 cloves garlic, roughly chopped

    2 tablespoons chili powder

    1/2 teaspoon ground chipotle pepper

    1/2 teaspoon ground cumin

    1/4 teaspoon kosher salt

    3 1/2 cups vegetable stock

    1 15-ounce cans black beans, rinsed and drained

    1 14.5-ounce can fire roasted diced tomatoes

    1/2 cup dried quinoa

    4 teaspoons lime juice

    serving suggestions: avocado, cilantro, crema, grated cheese

    Directions

    1

    Heat a large heavy bottom pot with the oil over medium high heat.

    2

    Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.

    3

    Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir to incorporate.

    4

    Cover the pot and reduce the heat to maintain a gentle simmer.

    5

    Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is thick like a chili.

    6

    Add the lime juice and remove the pot from the heat. Season with salt as needed.

    7

    Garnish with avocado, cilantro, crema or cheese before serving.