Warm up with Sweet Potato and Black Bean Chili

#MiddleburyCT #TVP #CottagePie

As the autumn air turns cool and crisp, it’s time to warm your soul with a hearty bowl of Sweet Potato and Black Bean Chili. This recipe not only brings the comfort and flavor of chili to your table, but also bursts with vibrant autumn hues that will make your Halloween party or harvest gathering extra special. Before the little ghosts and goblins head out for their sweet trick-or-treat adventures, make sure they enjoy a bowl of this nutrient-packed chili to fuel their fun-filled night with a dose of wholesome goodness.

This chili isn’t just about fantastic flavor, it’s a plant-based nutritional powerhouse that just happens to be vegan. Sweet potatoes bring a dose of vitamin A, fiber and natural sweetness. Black beans contribute plant-based protein and fiber. The colorful array of vegetables provides a variety of vitamins and antioxidants.

This recipe is flexible enough to be easily customized. To make this very kid-friendly, adjust the level of spice to appeal to your family. This chili comes together quickly, so I advise having all the veggies chopped before you start sauteing the onions.

Sweet Potato and Black Bean Chili

Yield: 4 (1 1/2 cup) servings
Total Time: 35 minutes

2 tablespoons olive oil
1 (1 cup) onion, diced,
3 cloves garlic, minced, or more to taste
3 (3 cups) sweet potatoes, peeled and chopped
3 (1 1/2 cups) carrots, sliced
1 (3/4 cup) red bell pepper, chopped
1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cayenne, optional (adjust to taste)
1/2 cup water or vegetable broth
1 (15-ounce) can black beans
1 (15-ounce) can diced tomatoes with chilies
Assorted chili toppings: tortilla chips, diced onion, crackers, shredded cheese, sour cream

In a Dutch oven or soup pot over medium heat, warm the olive oil. Saute the onions for a minute or two so they get a head start cooking.

Add the garlic, sweet potatoes, carrots and bell pepper to the pan. Cook until the onions are soft, about 5 minutes.

Reduce the heat to medium-low and add all the spices, stirring well to coat all the veggies. Be careful that you don’t burn the spices; keep stirring the pot.

As soon as the spices become beautifully fragrant, add the water or broth, beans and the tomatoes. Deglaze the pan by scraping the bottom of the pan, stirring to incorporate. Bring the pot to a boil then reduce heat to low.

Allow your chili to simmer, partially covered, stirring occasionally, over low heat for about 20 minutes, until the flavors marry, and the sweet potatoes and carrots are soft.

Serve in bowls and let your guests top their chili with their favorite toppings.
This chili is such a hit with my family, I always make at least a double batch. It’s great for meal prep and easy lunches, and it freezes beautifully.

This vegan chili is absolutely delicious and nutritionally balanced as written. But for those carnivores seeking a meaty twist, consider adding some cooked hamburger crumbles, shredded chicken or pork. Or give Italian sausage a try. Simply brown the sausage separately and mix it in at the end. It’s a delightful alternative that elevates this dish to a whole new level.

This Sweet Potato and Black Bean Chili embodies the essence of budget-friendly style. As you prepare for your Halloween or harvest gathering, remember that you don’t have to break the bank to create a warm and memorable meal. Enjoy your flavorful, colorful and budget-friendly creation!

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com

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