Black bean and sweet potato chili

This week was a whirlwind! Tyler was traveling in the early part of the week and I ended up hosting my team for dinner Tuesday night. Cooking for 10 with a little nugget on a weeknight is a little crazy, but it was fun and I was glad to have had everyone over. I tried to keep things simple...I made taco dip and had carrots and hummus for appetizers. For dinner, I served Raffetto's lasagna, garlic bread, and my favorite salad that Tyler's mom always makes (butter lettuce, avocado, mandrin oranges, green onions, and toasted pine nuts with olive oil and vinegar dressing). For dessert, I tried a new brownie mix with sea salt and served them with ice cream.
Then on Thursday night, we hosted dinner at our place as my mom was in town. I tried a new recipe: black bean and sweet potato chili and served it with corn bread and salad. I usually stick to my turkey chili as that's always a crowd-pleaser, but I thought it would be fun to try something new. This was REALLY good and quite filling - not to mention healthy. I made a few tweaks to the recipe:

  • I didn't include chiptole peppers because my mom and I don't like anything spicy
  • I added an extra sweet potato to make the chili a bit heartier
  • I didn't use any lime juice


  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 ½ cups vegetable stock
  • 1 15-ounce cans black beans, rinsed
  • 1 14.5-ounce can diced tomatoes
  • ½ cup dried quinoa
  • 4 teaspoons lime juice
  • serving suggestions: avocado, sour cream, cheese
  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 if softened.
  3. Add the garlic, chili powder, cumin and salt and stir to combine.
  4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
  5. Cover the pot and reduce the heat to maintain a gentle simmer.
  6. Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
  7. Remove the pot from the heat. Season with salt as needed.
  8. Garnish with avocado, sour cream or cheese before serving.

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