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Why You'll Love This batch cook healthy sweet potato and black bean chili for weeknights
- Easy to Make: This recipe is incredibly simple to prepare, requiring just a few minutes of chopping and sautéing before letting the slow cooker do all the work.
- Healthy and Nutritious: This chili is packed with vitamins, minerals, and antioxidants from the sweet potatoes, black beans, and other vegetables, making it a great option for a healthy meal.
- Customizable: Feel free to add your favorite spices, herbs, or other ingredients to make this recipe your own.
- Make-Ahead Friendly: This recipe is perfect for meal prep, as it can be made ahead of time and reheated as needed.
- Freezer-Friendly: This chili freezes beautifully, making it a great option for stocking your freezer with healthy meals.
- Budget-Friendly: This recipe uses affordable ingredients and makes a large batch, making it a great option for families or individuals on a budget.
- Delicious: This chili is incredibly flavorful and delicious, with a perfect balance of spices and sweetness.
- Vegetarian and Vegan Options: This recipe is easily adaptable to vegetarian and vegan diets, making it a great option for those with dietary restrictions.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, black beans, diced tomatoes, onions, garlic, and chili powder. The sweet potatoes add natural sweetness and creamy texture, while the black beans provide protein and fiber. The diced tomatoes add a burst of juicy flavor, while the onions and garlic add a depth of flavor. The chili powder is what gives this recipe its signature spice and heat. When selecting these ingredients, look for sweet potatoes that are firm and have no bruises or soft spots. For the black beans, you can use canned or cooked beans - just be sure to rinse them well and drain off any excess liquid. For the diced tomatoes, look for a brand that is low in sodium and has no added sugars.
How to Make batch cook healthy sweet potato and black bean chili for weeknights
Chop 1 large onion and 3 cloves of garlic. Be sure to chop them finely so they cook evenly and quickly.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onions and cook until they are translucent and starting to caramelize, about 5-7 minutes. Add the chopped garlic and cook for an additional 1-2 minutes, until fragrant.
Add 2 large sweet potatoes, peeled and diced, to the pot. Cook for 5 minutes, stirring occasionally, until they start to soften. Add 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of paprika. Cook for 1 minute, until the spices are fragrant.
Add 1 can of black beans, drained and rinsed, 1 can of diced tomatoes, and 4 cups of vegetable broth to the pot. Stir to combine, then bring the mixture to a boil.
Reduce the heat to low and simmer the chili, covered, for 30-40 minutes, until the sweet potatoes are tender and the flavors have melded together.
Season the chili with salt and pepper to taste, then serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Tips for Perfect Results
Look for sweet potatoes that are firm and have no bruises or soft spots. These will yield the best flavor and texture in your chili.
Be careful not to overcook the chili, as this can make the sweet potatoes mushy and unappetizing. Aim for a simmer time of 30-40 minutes, or until the sweet potatoes are tender but still hold their shape.
If you like a little heat in your chili, consider adding some diced jalapenos or serrano peppers to the pot. This will add a nice spicy kick to the dish.
Don't be afraid to experiment with different spices and seasonings in your chili. Cumin, chili powder, and smoked paprika are all great options to add depth and complexity to the dish.
Consider serving the chili with some crusty bread, cornbread, or over rice or quinoa. This will make it a filling and satisfying meal.
This chili freezes beautifully, making it a great option for meal prep or stocking your freezer with healthy meals. Simply portion out the chili into individual containers and freeze for up to 3 months.
When reheating the chili, be sure to do so safely to avoid foodborne illness. Reheat the chili to an internal temperature of at least 165°F (74°C) before serving.
Consider adding some fresh herbs, such as cilantro or scallions, to the chili just before serving. This will add a bright and fresh flavor to the dish.
Common Mistakes to Avoid
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Overcooking the Sweet Potatoes:
Fix: Be careful not to overcook the sweet potatoes, as this can make them mushy and unappetizing. Aim for a simmer time of 30-40 minutes, or until the sweet potatoes are tender but still hold their shape.
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Not Using the Right Type of Sweet Potatoes:
Fix: Look for sweet potatoes that are firm and have no bruises or soft spots. These will yield the best flavor and texture in your chili.
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Not Adding Enough Liquid:
Fix: Be sure to add enough liquid to the pot to cover the sweet potatoes and other ingredients. This will help to prevent the chili from becoming too thick and dry.
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Not Seasoning the Chili Enough:
Fix: Be sure to season the chili with salt, pepper, and any other desired spices or herbs. This will help to bring out the flavors of the dish and add depth and complexity.
Variations & Substitutions
Add some diced jalapenos or serrano peppers to the pot for an extra spicy kick.
Omit the ground beef or chicken and add some extra vegetables, such as bell peppers or zucchini, to make the chili vegetarian-friendly.
Omit the ground beef or chicken and any other animal products, such as cheese or sour cream, to make the chili vegan-friendly. You can also use a vegan-friendly broth or stock.
Be sure to use gluten-free broth or stock and omit any gluten-containing ingredients, such as wheat or barley, to make the chili gluten-free.
Use low-sodium broth or stock and omit any high-sodium ingredients, such as soy sauce or fish sauce, to make the chili low in sodium.
Cook the chili in a slow cooker on low for 6-8 hours or on high for 3-4 hours. This is a great option for busy days when you don't have time to monitor the chili.
Storage & Make-Ahead
The chili can be stored at room temperature for up to 2 hours. Be sure to keep it in a covered container and stir it occasionally to prevent it from becoming too thick.
The chili can be stored in the refrigerator for up to 5 days. Be sure to cool it to room temperature before refrigerating it, and reheat it to an internal temperature of at least 165°F (74°C) before serving.
The chili can be frozen for up to 3 months. Be sure to cool it to room temperature before freezing it, and reheat it to an internal temperature of at least 165°F (74°C) before serving. You can also freeze individual portions of the chili for a quick and easy meal.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe freezes beautifully. Simply portion out the chili into individual containers and freeze for up to 3 months. Reheat to an internal temperature of at least 165°F (74°C) before serving.
What type of sweet potatoes should I use?
Look for sweet potatoes that are firm and have no bruises or soft spots. These will yield the best flavor and texture in your chili.
Can I make this recipe in a slow cooker?
Yes! You can cook the chili in a slow cooker on low for 6-8 hours or on high for 3-4 hours. This is a great option for busy days when you don't have time to monitor the chili.
Can I make this recipe vegetarian or vegan?
Yes! You can easily make this recipe vegetarian or vegan by omitting the ground beef or chicken and any other animal products. You can also use a vegan-friendly broth or stock.
How do I reheat this recipe safely?
Reheat the chili to an internal temperature of at least 165°F (74°C) before serving. You can reheat it in the microwave, on the stovetop, or in the oven. Be sure to stir it occasionally to prevent it from becoming too thick.
Can I make this recipe gluten-free?
Yes! You can easily make this recipe gluten-free by using gluten-free broth or stock and omitting any gluten-containing ingredients, such as wheat or barley.
How do I store this recipe?
The chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Be sure to cool it to room temperature before refrigerating or freezing it, and reheat it to an internal temperature of at least 165°F (74°C) before serving.
batch cook healthy sweet potato and black bean chili for weeknights
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable broth
Instructions
- Step 1: Prepare the sweet potatoes. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet lined with parchment paper, drizzle with a little bit of oil, and roast for 20-25 minutes, or until they're tender.
- Step 2: Sauté the onion and garlic. In a large pot or Dutch oven, heat a couple of tablespoons of oil over medium heat. Add the diced onion and cook for 5-7 minutes, or until it's translucent. Add the minced garlic and cook for another minute.
- Step 3: Add the bell pepper and spices. Add the diced red bell pepper to the pot and cook for 2-3 minutes, or until it starts to soften. Add the chili powder, cumin, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Step 4: Add the diced tomatoes and vegetable broth. Add the can of diced tomatoes and the vegetable broth to the pot. Stir to combine, then bring the mixture to a simmer.
- Step 5: Add the roasted sweet potatoes and black beans. Add the roasted sweet potatoes and the can of black beans (drained and rinsed) to the pot. Stir to combine, then reduce the heat to low and let the chili simmer for 10-15 minutes, or until the flavors have melded together and the sweet potatoes are fully coated in the chili sauce.
- Step 6: Taste and adjust the seasoning. Taste the chili and adjust the seasoning as needed. You can add more chili powder, cumin, or salt to taste.
- Step 7: Serve and enjoy! Serve the chili hot, garnished with chopped fresh cilantro, scallions, or a dollop of sour cream (if desired).
Recipe Notes
- Storage tip: Let the chili cool completely, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
- Make ahead: You can prepare the chili up to a day in advance and refrigerate or freeze it until you're ready to serve.
- Substitution: If you don't have sweet potatoes, you can use butternut squash or carrots as a substitute.
- Pro tip: For an extra boost of flavor, add a can of diced green chilies or a diced jalapeño pepper to the pot.
