Spicy Black Bean and Sweet Potato Chili

By Sarah DiGregorio

Published Oct. 14, 2020

Spicy Black Bean and Sweet Potato Chili
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Rating
5(3,092)
Comments
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This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here — keep in mind that the orange or garnet “yam” you see at the grocery store is actually a sweet potato — but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

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Ingredients

Yield:6 servings
  • ¼cup coconut oil or vegetable oil
  • 1large yellow or red onion, finely chopped
  • Kosher salt and black pepper
  • 6garlic cloves, smashed and roughly chopped
  • 2packed tablespoons light brown sugar
  • 2teaspoons ground cumin
  • 2teaspoons garlic powder
  • 2teaspoons onion powder
  • ¾cup orange juice
  • 1 to 4chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
  • 1½pounds 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 1½ tablespoons)
  • 1(10-ounce) bag frozen corn
  • Sliced avocado and red onion, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

435 calories; 11 grams fat; 8 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 18 grams dietary fiber; 19 grams sugars; 14 grams protein; 1259 milligrams sodium

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

  1. 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.

  2. 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 1¼ cups water and bring to a boil.

  3. 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.

  4. 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.

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Ratings

5 out of 5
3,092 user ratings
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Comments

Clio

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?

Emma

If you don’t want to buy orange juice just for this recipe, buy an orange or two and juice it :)

Greg

Onion and garlic, plus onion and garlic powders? Is there some special magic to the dehydrated stuff? Can I just use more fresh?

Angela

I’ve now made this twice and think it’s significantly better with fire, roasted tomatoes, and a tablespoon of chili powder. The additions, create added, complexity, that make it phenomenal without them it’s much less interesting, even with the chipotle in adobo.

joyswco

I live in the SW USA and was intrigued by this vegetarian chili recipe. For years, I had been using all the standard SW chili ingredients, and this is different. What does the NYT know about chili? I was very skeptical, but used all ingredients listed, including the extra garlic and onion powders, coconut oil and orange juice and --Voila!-- it turned out great. Flavors are balanced and it tastes good! Yes, I would make it again.

L D

Pretty good! I followed the recipe with the exception of peeling the potatoes and using half a can of chilis which I blitzed in the food processor. I also used canned corn, and used half a tbs of brown sugar. This is definitely on the sweet and tangy side, I probably would omit the sugar altogether next time. Otherwise it’s delicious.

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