• Leah Baguet

Black Bean & Sweet Potato Chipotle Chili


Are you left with a bunch of sweet potatoes after buying that big bag for Thanksgiving? Here is the perfect, simple recipe to warm you up on a cold December day. It's the perfect comfort food!

Did you know sweet potatoes improve blood sugar regulation even if you have type 2 diabetes? A great source of vitamin A, they also have antioxidant and anti-inflammatory effects for our bodies. Enjoy!

Black Bean & Sweet Potato Chipotle Chili

1 Tbsp. olive oil

1 medium onion, chopped

2 cloves garlic

2 medium sweet potatoes, scrubbed or peeled & cut into ½ in. dice

1 jar (16 oz.) hot salsa (or mild if you prefer less heat)

1 can (15 oz.) tomato sauce

1 tsp. chili powder

1 tsp. cumin

1 tsp. paprika

1 pinch of cayenne (optional, if you like your chili hot)

2 cans black beans, drained & rinsed

1 cup sweet corn, canned or frozen

¼ cup cilantro, chopped

¼ cup Veganaise or mayonnaise

1-2 tsp. Chipotle Tabasco Sauce or other chipotle hot sauce to taste

Sauté onion and garlic in olive oil on medium heat for a few minutes. Add sweet potatoes, salsa, tomato sauce, chili powder, cumin, paprika, and cayenne (optional) and simmer for 20 minutes. Add black beans and corn. Continue to cook on low heat until sweet potatoes are tender.

Mix Veganaise or mayonnaise with chipotle hot sauce. Top chili with chopped cilantro and drizzle chipotle mix over chili. Enjoy! This chili keeps well refrigerated and gets move flavorful over a few days. You can even freeze it or enjoy it atop a salad cold.


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© 2020 by Leah Baguet