Sweet Potato and Black Bean Chili Recipe – Sunset Magazine

Name: Sweet Potato and Black Bean Chili Recipe – Sunset Magazine
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, chopped; 1/2 red bell pepper, seeded and chopped; 1 pound sweet potatoes (about 2 small), cut into 1/2-in. dice; 1 tablespoon New Mexico chile powder, or 1/2 to 1 tsp. cayenne or ancho chile powder; 1 teaspoon chipotle chile powder; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1 can (14 oz.) black beans, drained and rinsed; 2 cups vegetable broth; Kosher salt; pepper; 1 orange, 1 lime, chopped cilantro leaves, diced avocado, sour cream, and crushed tortilla chips

www.sunset.com

Earthly sweet potatoes and smoky chipotle give this vegetarian chili from Sunset Magazine a rich flavor. Perfect for cozy nights in!

View full recipe on www.sunset.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.sunset.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Pot
Stove
Wooden spoon
Measuring spoon

Ingredients

3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, chopped
1/2 red bell pepper, seeded and chopped
1 pound sweet potatoes (about 2 small), cut into 1/2-in. dice
1 tablespoon New Mexico chile powder, or 1/2 to 1 tsp. cayenne or ancho chile powder
1 teaspoon chipotle chile powder
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 can (14 oz.) black beans, drained and rinsed
2 cups vegetable broth
Kosher salt
pepper
1 orange, 1 lime, chopped cilantro leaves, diced avocado, sour cream, and crushed tortilla chips