Spicy Black Bean Chili with Sweet Potatoes

Preperation time
30 m
Skills level

Serving size
6-8
Country of origin

Preparation time: 30 m
Cooking time: 2 hours m
Servings: 6-8

Ingredients

  • 2 (29 ounce) cans black beans, rinsed and drained (I like Goya Beans)
  • 1 small red pepper, seeded and diced
  • 1 small orange pepper, seeded and diced
  • 1 small yellow pepper, seeded and diced
  • 1 cup sliced baby bella mushrooms
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, whole
  • 1 large sweet potato, peeled and diced ( may use 1/2 of a roasted butternut squash cubed or more)
  • 1/2 cup red wine, pinor noir
  • splash summer ale (or a lighter type beer)
  • 1 (32-ounce) container chicken stock or vegetable broth (use ¾ of container)
  • 1 (28 ounce) can crushed tomato sauce
  • 1-2 teaspoons Trader Joe's Chili Lime Seasoning Blend (or chili powder)
  • 3-4 tablespoons hot sauce (or more)
  • 1 lime freshly squeezed
  • 2-3 bay leaves
  • A good quality extra olive oil
  • Black pepper, ground sea salt, red chili flakes, paprika to taste
  • Large pot with tight-fitting lid
  • Garnish: cilantro, pepper jack cheese (shredded) & dollop creme fraiche
Recipe Type:
Course:

This is a great meal for the weekend, when you have a little more time on your hands. This spicy chili is so delicious and incorporates so many good-for-you veggies and mushrooms. There are layers and layers of flavor and it has a spicy kick with the addition of Chili Lime Seasoning Blend (from Trader Joes), hot sauce, and red chili flakes. The pinot noir wine and a splash of beer add to the depth of flavor. This is surely a family favorite which I make all-year round.

Rinse and drain the black beans, set those aside. Cut the tops off the peppers, rinse and remove all seeds, then dice the peppers and onion.

Drizzle olive oil in a large pot and add in the onion and peppers along with a good sprinkle of ground sea salt and a few good sprinkles of red chili flakes. Let simmer for 10 minutes on low heat to soften.

Peel the sweet potato and dice it into bite-sized pieces. Use a good chef’s knife as this can really make a big difference. Add the potatoes to the pot with peppers and onions. Slice the mushrooms and add those to the pan. Add another drizzle of  olive oil and a good sprinkle of black pepper. To save time, you may boil the diced potatoes for a few minutes to soften and then add them to the pot with the peppers and onions.

Note: If you may use butternut squash in lieu of sweet potatoes. If so, cut the squash into cubes and roast it at 425 degrees for 35 minutes, just until softened and then add to pot with peppers and onions.

Add the black beans to the pot along with the chicken stock, wine, splash ale/beer, tomato sauce, hot sauce, squeeze of 1 lime, 1-2 teaspoons chili lime seasoning, bay leaves, 2 whole garlic cloves, and more black pepper and a few dashes of paprika.

Note: I used Chili Lime Seasoning Blend from Trader Joes. If you are unable to find it, use chili powder and add the squeeze of 2 limes instead of 1.

Mix the chili to incorporate the ingredients. Keep on low/medium heat for 2 hours or longer. The chili will appear liquidy at first, but most of the liquid will evaporate after roughly 2 hours.

Garnish with chopped fresh cilantro, scallions, or chives and a dollop of crème fraiche. Serve with warmed naan.

Fun facts: Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and finally red.