Black Bean and Sweet Potato Chili

Black Bean and Sweet Potato Chili

  • Prep Time:
    15 minutes
  • Cook Time:
    45 minutes
  • Serves:
    6

Ingredients

  • 2 Tbsp. olive oil
  • 1 large yellow onion, diced (2 1/2 cups)
  • 2 Tbsp. Take Root Organics® Tomato Paste
  • 2 Tbsp. chili powder
  • 1 chipotle chile in adobo sauce, minced
  • 3 cloves garlic, minced
  • Kosher salt
  • 1 tsp. each cumin and dried oregano
  • 2 cans (15 oz.) black beans, rinsed and drained
  • 1 lb. sweet potatoes, peeled and diced into 1/2-inch pieces (3 cups)
  • 1 can (28 oz.) Take Root Organics® Crushed Tomatoes
  • 3 cups Kitchen Basics® Unsalted Vegetable Stock
  • 1 large zucchini, quartered lengthwise and sliced into 1/4-inch-thick pieces (2 cups)
  • 1 Tbsp. freshly squeezed lime juice
  • Topping Options: Diced red onion, pepitas, lime wedges, avocado slices, chopped cilantro, crushed tortilla chips

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  • Prep Time:
    15 minutes

  • Cook Time:
    45 minutes

  • Serves:
    6
Print Recipe

This hearty vegetarian chili, with a spicy, smoky chipotle-tomato base, contains a colorful blend of black beans, sweet potato chunks and zucchini.

Prep & Cook Instructions

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and cook until softened and golden, about 6 minutes, stirring occasionally. Add tomato paste, chili powder, chipotle, garlic, 3 tsp. salt, cumin and oregano; cook about 1 minute, stirring frequently, until fragrant.
  2. Stir in beans, sweet potatoes, crushed tomatoes and stock. Bring to a boil.
  3. Reduce heat to medium and simmer, uncovered, 10 minutes, stirring occasionally. Add zucchini and continue to cook about 15 minutes until sweet potatoes and zucchini are tender. Stir in lime juice and season to taste with salt.  Serve with toppings, as desired.

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