Spicy Black Bean and Sweet Potato Chili
Published October 14, 2020
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
¼ cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
¾ cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 ½ pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 ½ tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping
Nutritional analysis per serving (6 servings)
76 grams carbs; 435 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 11 grams fat; 18 grams fiber; 1259 milligrams sodium; 14 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Step 2
Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 ¼ cups water and bring to a boil.
- Step 3
Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Step 4
Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
Private Notes
Comments
Do you really need orange juice? I don’t drink it, and don’t want to buy it just for this. What could I sub?
If you don’t want to buy orange juice just for this recipe, buy an orange or two and juice it :)
Onion and garlic, plus onion and garlic powders? Is there some special magic to the dehydrated stuff? Can I just use more fresh?
The recipe looks delicious and I will absolutely try it. But, can the author or any readers explain the use of both fresh onions/garlic as well as additional powdered onion/garlic?
It's also good subbing butternut squash for the sweet potatoes. I like to add a bit of cocoa & cinnamon & serve it with brown rice.
What is it with these American recipes that use a can of this, a can of that and a packet of this? Why not use dried beans and fresh tomatoes? What's the point of cooking a meal if it's half made from factory produced, canned ingredients?
@Mike Fieggen So don’t make it, then.
Fresh tomatoes are in season for two months of the year in most parts of the US. Preserved tomatoes are an excellent ingredient to use the other ten months of the year. Some people do not have the time to start cooking dinner a day before they're going to eat it, and then spend two hours simmering beans before they even begin the recipe. This is not an American phenomenon. Preserved ingredients are used all over the world. If you think American recipes are beneath you, don't use them. Bye.