February has arrived which means only six weeks left until spring. I say make the most of winter before it’s gone! Grab a cozy blanket and a bowl of this Sweet Potato and Black Bean Chili, turn on a good movie and chill.
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Sweet Potato and Black Bean Chili!

Another Fantastic Recipe from Sun Basket!

By now you all know I am an ambassador for and a big fan of Sunbasket meal delivery. The Sun Basket chef designs the most amazing meals and the ingredients are shipped to your door weekly. All farm fresh, organic, non-GMO, sustainably sourced and delicious! Paleo, vegetarian and gluten free options are available.

Sweet Potato and Black Bean Chili!

Why I Love Sun Basket:

    1. Sunbasket saves time~ no going to the store or deciding what to make. Just go online, pick your meals, and everything you need is dropped off at your door!
    2. It saves money~ Less trips to the store means spending less money. Fact!
    3. Sun Basket teaches you how to cook healthy meals~Each box comes complete with recipe cards, instructions and photos of the finished recipe.
    4. Sun Basket broadens your food horizons~ We all get stuck in a food rut using the same recipes, ingredients, herbs and spices over and over. Sun Basket meals are designed by a talented chef and they offer a different menu every week. No more food boredom! But if you love a meal you can always make it again because you have the recipe card.

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Sweet Potato and Black Bean Chili!

About This Chili: A Perfect Bowl to Warm Up Your Winter

Sweet potatoes, tomatoes, black beans, onions, garlic, herbs and spices combine to make a comforting bowl of nutrient dense chili. Topped with avocado this chili really hits the spot. And it’s gorgeous. I always appreciate the beauty of real, healthy food!

Sweet Potato and Black Bean Chili!

 

    1. GET $30 OFF YOUR SUN BASKET ORDER! ORGANIC INGREDIENTS FROM THE BEST WEST COAST FARMS AND EASY, HEALTHY RECIPES DELIVERED WEEKLY.

If You Are Feeding a Crowd:

The recipe below is for two. But if you are feeding a crowd, this recipe is easily adaptable to serve more and you can keep it warm in a crock pot for people to come back for seconds…or thirds. Trust me, they are going to want seconds and thirds.

Sweet Potato and Black Bean Chili!

 

The Recipe: Sweet Potato and Black Bean Chili!

This recipe is dairy free, gluten free and vegetarian.

 

Print
Sweet Potato and Black Bean Chili!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Did you know? Not all herb stems are created equal. When we cook with fresh parsley, thyme, or rosemary, we start by stripping the leaves from the stems. But cilantro stems are as delicious as the leaves, so we chop the stems and leaves together for this delicious, hearty, vegetarian soup.

Course: Soup
Cuisine: American
Keyword: easy dinner recipe, vegetarian
Servings: 2 servings
Author: Sun Basket Foods!
Ingredients
  • 1 white onion
  • 2 Tablespoons olive oil
  • ¾ pound peeled sweet potatoes, diced
  • 1 teaspoon peeled fresh garlic, minced or grated
  • 1½ cups cooked black beans
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper, optional
  • 1 cup diced tomatoes
  • 1 cup vegetable stock
  • 1 avocado
  • 2 sprigs fresh cilantro
Instructions
Start the chili:
  1. Peel and coarsely chop the white onion, peel and dice sweet potatoes (about 1/2")
  2. In a large sauce pot over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the onion and sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent and the potatoes are just tender, 5 to 7 minutes.
While the onion and potatoes cook, prep the garlic and black beans:
  1. Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  2. In a fine-mesh strainer, rinse the black beans.
  3. To the pot with the onion, add the garlic, chili powder, cumin, and as much cayenne pepper as you like and cook, stirring occasionally, until fragrant, about 1 minute. Add the black beans, diced tomatoes, vegetable stock, and ½ cup water, and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 10 to 12 minutes.
Prep the garnishes:
  1. Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  2. Coarsely chop the cilantro.
Serve:
  1. Ladle the chili into individual bowls. Garnish with the avocado and cilantro and serve.

 

 

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