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Tuesday, February 16, 2010

Black Bean and Sweet Potato Chili

Want a filling, healthy, protein- and fiber-loaded meal? This recipe is not only gluten-free, it's vegetarian (even vegan, actually, without the suggested toppings), low-fat, and cheap to make. It's definitely my pride and joy, and I crave this often. I posted it on, and so far people have rated it very positively.

I use my slow cooker, so that's what I recommend, but you could throw it all together in a soup pot and simply simmer for an hour or until the sweet potatoes are tender.

I use low-sodium versions of the canned stuff when available, and you could even use dried beans.


1 can black beans, drained and rinsed well
1 can dark red kidney beans, drained and rinsed well
1 large sweet potato, cut into bite-sized cubes (about 1.5 cups. You can also use butternut squash)
1 Tbsp. creamy peanut butter, or a little more if you like a richer, nuttier taste
2 medium to large sweet bell peppers, chopped - yellow and red are best
3/4 cup raw onions, chopped
1 can diced tomatoes (same size as the cans of beans - soup-can size) - do NOT drain
1 small can tomato paste
1 tbsp molasses OR 1 T brown sugar (optional)
1 tsp salt
1 can corn, drained (I like the white and yellow crispy kernels)
2 Tbsp chili powder
1 Tbsp cumin
Red/cayenne pepper to taste (I use about 1/2 tsp. (or hot sauce to taste)
6 cloves fresh garlic, minced (or a couple tablespoons)
1 - 2 cups water (enough to almost come to the top of the stuff in the crockpot
** you can add more other veggies, too, like portabella mushrooms, butternut squash instead of sweet potato, fresh tomatoes, etc.- most veggies taste really good in this, so make it your own style.

Throw everything into a slow cooker and cook on high 5 - 6 hours.

Add hot sauce to taste and top with your favorite chili companions - mine are fresh cilantro and avocado with a little shredded cheese.

Serves 8 - 12, depending on the portion size.

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