Sweet Potato Black Bean Chili

Dr John’s table at home. This is a 13” ceramic coated metal wok by DaTerra Cucina. Easy  to clean.

Sweet Potato Black Bean Chili

Serves: 8

Original recipe by Shane Martin  of Shane and Simple.com; with a few alterations by Dr John

This Sweet Potato Black Bean Chili is filled with quality legume [bean] protein, fiber and strength building delicious veggies. A substantial, animal-ingredient-free meal ready in 40-minutes. Wow! This Sweet Potato Black Bean Chili is the best! The unique flavors and mild heat will warm your winter brunch; and it will make summer BBQs more festive and fun. Dr John

Sweet Potato Black Bean Chili

BLACK BEANS. Black beans provide you with lots of protein and loads of fiber. There is a ‘secret’ ingredient that will make you prepare this one again and again. Don’t tell your guests. Keep them guessing😊 

Making this fabulous chili:

Simple and ready in about 40 minutes. Makes 6 to 8 people very happy😊

  • Smoky
  • Sweet
  • Warm
  • Perfect for watching a BIG Football Game or a? Presidential Debate.
  • Healthy
  • & DELICIOUS! 

Ingredients

  • 1 to 2 garlic cloves- minced (or 1 tsp minced garlic)
  • 1 medium yellow onion- diced large
  • 1 Tbsp. chili powder [or chipotle powder]. Use less for less heat😊
  • 1 Tbsp. ground cumin
  • 1 Tbsp. smoked paprika
  • 2 cup low sodium veggie stock (or water)- used in divided amounts as specified in the recipe
  • 1large sweet potato (about 1-pound [450gms])- diced
  • 3 15oz-ounce cans crushed tomatoes 
  • 1 15-ounce cans low-sodium black beans, drained and rinsed (about 1 ¾ cup cooked beans)
  • 1 15-ounce can low-sodium red kidney beans- drained and rinsed
  • 2 Tbsp. maple syrup or molasses (optional)
  • 1 Tbsp. low-sodium soy sauce
  • 2 Tbsp. pure cocoa (or cacao) powder or 1 ½ Tbsp carob powder  [see **Note below] “Shhhsh! Don’t tell anyone…”
  • 1 green pepper bell- diced
  • 1 red bell pepper- large diced
  • 2 cups chopped collard greens or other substantial green leafy vegetable (Optional)

Instructions

  1. Chop your veggies and measure dry and wet ingredients into separate small bowls in groups. [Placing them in bowls gets them ready to add at the right moment they are needed.]
  2. Heat a large cooking pot or Wok over medium-high heat with 1/3 cup water (or broth) until the liquid bubbles.
  3. Add onions and minced garlic and cook about 2 to 3 minutes until they are soft. Add 1 to 2 Tbsp liquid any time, if needed, to prevent the veggies from sticking.  
  4. Add the chili powder, cumin, smoked paprika to completely cover the onions. Stir the onions and spices for only 10 seconds; then stir in ½ cup of the veggie broth (or water). Cook over medium-high heat, stirring until most of the liquid evaporates- 5 to 7 minutes
  5. Now add 1 cup more liquid and the sweet potatoes to the pot. Reduce heat to medium and let the sweet potatoes simmer for about 10 minutes. The sweet potatoes should begin to soften.
  6. Now add tomatoes, beans, maple syrup, and soy sauce. Mix everything well and bring back to a simmer for about 8 minutes. Add a “splash” of water at any time to keep the chili moist but thick.
  7. Sprinkle in the cacao (or carob powder); and stir until it dissolves.
  8. Finally, toss in the red and green bell peppers, and green leafy veggies (if using). Stir to combine all ingredients. Reduce heat to a low simmer and cook for 15 minutes. Excess liquid will evaporate to produce a thick but very moist Chile😊

Serving Suggestions: Serve hot with optional topping(s). Chili toppings suggested by Shane Martin (of ShaneAndSimple.com) are linked in blue below. Consider a large side salad with multiple fresh vegetables and a no-oil-added dressing as well (see Dr John’s Client Dressings Folder for a few examples.

Optional Toppings:

In Dr John’s Kitchen using his Da Terra CucinaR  large wok

** Note on Cacao- Cacao and Cocoa are pure chocolate powders. If you are very sensitive to caffeine and other methylxanthines you may substitute with carob powder. Carob is a wonderful spice with a somewhat similar taste to cocoa; but carob has NO caffeine.

Dr John’s Notes on SWEET POTATOS AND BEANS (Legumes):

Sweet Potatoes are a source of vitamin A. They are also supply vitamin C, manganese, copper, pantothenic acid and vitamin B6, potassium, fiber, niacin, vitamin B1, vitamin B2 and phosphorus– Whew. Beans (Legumes) are the plant world’s primary source of protein-along with greens [like broccoli] and Intact whole grains [like farro, wheatberries, and quinoa]. Beans contain copious phytochemistry, healthy carbohydrate, and antioxidants.