Sweet Potato Black-Bean Chili

Sweet Potato Black-Bean Chili

By Chef Perry on Nov 19, 2019

A delicious vegetarian chili made with healthy and sustainable ingredients. Enjoy it fresh or freeze it for tomorrow!

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Prep: 10 mins

Cook: 25 mins

 Yield: 6 servings

Ingredients :

  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 Tbsp. olive oil
  • 2 sm. sweet potatoes, peeled/cubed 1-inch
  • 2 med. carrots, peeled and sliced
  • 3oz diced green chilies (hot or mild)
  • 15oz fire-roasted diced tomatoes, drained
  • 15oz can black beans, drained and rinsed
  • ½ cup vegetable broth
  • 1 Tbsp. New Mexico chili powder
  • 1 tsp. cumin
  • 1 Jalapeño pepper, seeded and diced
  • 2 Tbsp. Exo Pure Cricket Powder
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. black pepper

Optional Toppings

  • Chopped tomatoes
  • Chopped cilantro
  • Sliced green onions
  • Diced white onion
  • Corn chips, warmed
  • Diced avocado
  • Sour cream

Prep your ingredients.

Quickly blanch sweet-potato cubes (1-2 minutes) in boiling water, drain and toss with cricket powder and garlic-salt. Set aside.

In a Dutch oven or heavy-bottom pot, sauté the onions and garlic in oil for one minute.

Stir in sweet potatoes, carrots, green chilies, and remaining spices.

Sauté until the onions have softened (about 5 minutes).

Reduce the heat to medium-low, add all remaining ingredients, and stir to combine.

Simmer chili, partially covered for 20 to 25 minutes, stirring occasionally, until the sweet potatoes are fork-tender.

Serve in bowls, add your favorite toppings, and enjoy.

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