Black Bean Sweet Potato Chili
A hearty vegetarian chili made with sweet potatoes, black beans, quinoa, tomatoes, chipotle, and cumin. Simmered until thick and finished with fresh lime and your favorite toppings.
Servings: 4 people
Ingredients
- 1 tablespoon olive oil, plus 2 extra teaspoons
- 1 large sweet potato, peeled and diced
- 1 large red onion, diced
- 4 cloves garlic, roughly chopped
- 3 tablespoon Dalkin&Co Chile Lime
- ¼ teaspoon kosher salt
- 3 ½ cups vegetable stock
- 1 15-ounce cans black beans, rinsed and drained
- 1 14.5-ounce can fire-roasted diced tomatoes
- ½ cup dried quinoa
- 4 teaspoons lime juice
- serving suggestions: avocado, cilantro, crema, grated cheese
Instructions
- Heat a large heavy-bottomed pot with the oil over medium-high heat.
- Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened. Add the garlic, Dalkin & Co. Chile Lime seasoning, and salt, and stir to combine.
- Add the stock, tomatoes, black beans, and quinoa, and bring the mixture to a boil. Stir to incorporate.
- Cover the pot and reduce the heat to maintain a gentle simmer.
- Cook for 30-40 minutes until the quinoa is fully cooked, the sweet potatoes are soft, and the entire mixture is thick like a chili.
- Add the lime juice and remove the pot from the heat. Season with salt as needed.
- Garnish with avocado, cilantro, crema, or cheese before serving.
Notes
- Dice the sweet potatoes evenly. Cut them into similarly sized pieces so they cook at the same rate. Smaller cubes will become tender more quickly.
- Start with the sweet potatoes and onion. Sauté them in oil for about 5 minutes, until the onion softens, before adding the garlic and seasonings.
- Stir in the seasoning before adding liquid. Add the Dalkin & Co Chile Lime seasoning and salt to the vegetables, stirring until everything is evenly coated before adding the stock and tomatoes.
- Cook the quinoa directly in the chili. Add it with the stock, tomatoes, and beans so it absorbs the seasoned liquid as it cooks.
- Keep the pot at a gentle simmer. Cover and simmer for 30–40 minutes, stirring occasionally as needed to prevent sticking.
- Check the sweet potatoes and quinoa for doneness. The sweet potatoes should be fork-tender and the quinoa fully cooked. The chili should have a thick, hearty consistency.
- Finish with fresh lime juice. Stir it in after cooking, then taste and adjust the salt before serving.
- Adjust the consistency when reheating. The quinoa will continue to absorb moisture as the chili sits. Add a splash of stock or water to loosen leftovers if needed.
Nutrition (estimated)
Calories: 318kcal | Carbohydrates: 56g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1638mg | Potassium: 783mg | Fiber: 13g | Sugar: 8g | Vitamin A: 10139IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 5mg