ROASTED SWEET POTATO & BLACK BEAN CHILI RECIPE || VEGAN, OIL FREE
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Roasted Sweet Potato and Black Bean Chili
Yield: About 5 servings
~Ingredients~
2 lbs sweet potatoes (about 3 medium), peeled and cut into small cubes
Salt and pepper to taste
1 medium yellow onion, chopped (1 1/2 cups)
1 bell pepper, cored and diced
4 cloves garlic, minced
2 1/2 cups vegetable broth, then more as desired
1 (14 oz) can diced tomatoes
1 cup frozen corn
1 1/2 Tbsp chili powder (or more to taste)
2 tsp ground cumin
2 (14 oz) cans black beans, drained and rinsed
Toppings (optional)
Cilantro, lime wedges, diced avocado, sliced roasted jalapeños, vegan sour cream, vegan cheddar or Mexican blend cheese
~Directions~
Preheat oven to 425 degrees. Place sweet potatoes on baking sheet, season with 1/2 tsp salt. Roast in preheated oven until tender, about 25 minutes.
Meanwhile, heat a large pot over medium-high heat. Add onion and saute 4 minutes (or until beginning to soften), then add bell pepper and saute 2 minutes longer. Add garlic and saute 2 additional minutes. Stir in 2 1/2 cups vegetable broth, tomatoes, chili powder, cumin and season with salt and pepper to taste. Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes. Stir in black beans and corn, cover and simmer 5 minutes longer. Gently toss in sweet potatoes and allow to just warm through (if they've cooled), about 1 - 2 minutes. Thin with an additional broth if desired. Serve with desired toppings.
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Sweet Potato Black Bean Chili Recipe | Episode 632
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Last week I made a vegetable dumpling soup, and it got a huge reaction from people. A lot more than I thought it would lol. I was asked if I had any more vegetarian comfort foods like stews. Well while this isn't a stew really I figured this Sweet Potato Black Bean Chili still fit the bill. With the the chilly weather on the way an awesome chili is perfect to warm everyone up. This is an easy one for dinner to through together and also (something I don't say often lol) healthy. So this is the perfect dinner to through together for the family that they will totally love! So go ahead make this one and thank me later! When you do make sure to take a pic and post it to my Facebook page!
Total Time: 45 Minutes
Makes: 6 Servings
1 Red Onion, Chopped
4 Garlic Cloves, Minced
3 Sweet Potatoes, Peeled and Chopped into 1/4 inch cubes
2 Tbsp. Chili Powder
1 Tbsp. Cumin
1 tsp. Oregano
1/2 tsp. Paprika
20 oz. Diced Tomatoes
6 oz. Tomato Paste
2 Cups Vegetable Broth
3/4 Quinoa
30 oz. Black Beas, Rinsed and Drained
Salt
Pepper
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Sweet Potato & Black Bean Chili - Help Fight Childhood Malnutrition!
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Last year 2.4 million children died from malnutrition, and I think any campaign that would help reduce that shocking number is worth checking out. Please follow the link below, and sign the petition! Thank you, Chef John
Learn how to make a Sweet Potato & Black Bean Chili recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Sweet Potato & Black Bean Chili recipe.
Award-Winning Vegetarian Sweet Potato Chili with Black Bean - Perfect Super Bowl Party Recipe
Award-Winning Vegetarian Sweet Potato Chili with Black Bean is a cozy and comforting winter recipe that you should definitely make. This recipe is naturally gluten-free and vegan-friendly. Serve this with Cornbread or Tortilla Chips or Fritos Scoops.
#VegetarianChili #SweetPotatoChili #BlackBeanChili #ChiliRecipe #SuperBowlRecipe
Course: Dinner
Cuisine: American
Prep Time: 20m
Cook Time: 55m
Total Time: 75m
Servings: 6 servings
Author: Anjali
Ingredients:
- 2 Medium Red Onion Chopped
- 1 Large Green Bell Pepper chopped
- 1 Medium Sweet Potato washed, peeled, and cut into 1/2 inch cubes
- 1 Large Carrot Washed, peeled, and cut into 1/2 inch cubes
- 1 Tablespoon Olive Oil
- 2 Large Bay leaves dried
- 1 Teaspoon Salt ADJUST AS PER TASTE
- 1 Teaspoon Freshly Ground Black Pepper ADJUST AS PER TASTE
- 4 Cloves Garlic minced
- 1 Tablespoon Chili Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Cayenne pepper
- 1 Teaspoon Taco Seasoning
- ½ Tablespoon White Sugar
- ¼ Teaspoon Ground Cinnamon
- 6 Medium Fire-roasted tomatoes diced (you can also use canned fire-roasted tomatoes)
- 1½ Cup Black Beans 15 ounces (Washed, drained, and rinsed)
- 1½ Cup Kidney Beans 15 ounces (Washed, drained, and rinsed)
- 2 Cups Vegetable Broth low sodium
Garnish
- 2 Tbsp Sourcream
- ¼ cup Shredded Sharp Yellow Cheddar Cheese
- 2 whole Serrano Chili chopped (optional)
- ¼ cup Cilantro chopped
- 1 medium-sized Red Onion Halved and Thinly slices
1) Fire Roast the Tomato, until it gets lightly charred on all sides. Don't overdo it. Just until it gets lightly black on one side. Once it cools down to room temperature, chop it up, roughly and keep aside.
2) Start by chopping the Onions, Tomatoes, Carrots, Bell Peppers, and Sweet Potatoes.
3) In a large dutch oven or stockpot heat some olive oil. When the oil shimmers add Bay leaves, Onions, Bell peppers, Carrots, and Sweet Potatoes.
4) Season it lightly with some salt and pepper. In about 3-5 minutes onions will be completely cooked and translucent.
5) Now, reduce the heat to medium-low and add garlic, along with the spices. Cook until the raw smell of spices goes away. Now add tomatoes, beans, and broth. Also, add the ground Cinnamon now. Add some white sugar. Stir well and let it simmer for about 45-minutes to 1 hour, until the sweet potatoes are soft and tender.
6) Garnish this with Sour cream, Shredded Sharp Yellow Cheddar Cheese, Thinly sliced Red Onions, and Chopped Serrano Chile. Enjoy!
calories 240Kcal
Black Bean Chili-Topped Sweet Potatoes (RECIPE)
Recipe Guru Camilla Saulsbury for GalTime.com
Makes 2 hearty, main-dish servings
2 medium sweet potatoes
1 15-ounce can black beans, rinsed
1-1/2 cups good quality, chunky bottled salsa (preferably chipotle)
1 tsp ground cumin
2 tablespoons plain Greek yogurt (or dairy-free sour cream, if vegan)
2 tablespoons chopped fresh cilantro
Optional: Additional toppings, e.g., crumbled cheese (queso fresco or goat cheese), fresh herbs
Prick sweet potatoes with a fork in several places.., Place in a baking dish and bake at 425F about 1 hour.) (Alternatively , microwave on High until tender all the way to the center, 12 to 15 minutes
Meanwhile, combine salsa, cumin & beans in a saucepan over medium heat (or medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes.
Cool potatoes 5 minutes, then slit each lengthwise, pressing open, then spoon the chili into the center of each. Top each with a dollop of the yogurt (or non-dairy sour cream) , a sprinkle of cilantro, and (optional) other toppings.
Sweet Potato Black Bean Chili
Outdoor Adventures Trip Leader Shaina Brown shows you how to make an OA backcountry staple: Black Bean and Sweet Potato Chili. Check out our trips, clinics, and rental equipment at