Name: Sweet Potato and Black Bean Chili with Tomatillos
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 1 cup dried black beans (soaked overnight); 1 tablespoon kelp flakes (or 1 (3-inch) piece of kelp); 4 cups water; 1 teaspoon ground cinnamon (or 1 cinnamon stick); 1 cayenne pepper (seeded and minced, or 1 teaspoon dried chili flakes); 2 tablespoons extra-virgin coconut oil; 1 1/2 cups chopped red onions; 3 cups peeled (grated sweet potatoes); 4 cups quartered tomatillos; 3 1/2 cups diced tomatoes; 4 cups fresh or frozen corn kernels; 1 1/2 cups tightly packed chopped cilantro; 2 cloves garlic (pressed); 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons sea salt

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This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later. Kelp may seem like an unusual ingredient here, but it has several benefits: it makes the beans more digestible, and it also contains flavor-enhancing compounds and loads of minerals and vitamins. Copyright © 2010 Gluten-Free Recipes for the Conscious Cook* by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

Recipe

Sweet Potato and Black Bean Chili by Leslie Cerier

Sweet Potato and Black Bean Chili with Tomatillos

This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later.

4.50 from 2 votes

Print Pin Rate

Course: Vegan Main Dish / Chili

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: black bean chili, chili recipe, vegan chili

Prep Time: 30

Cook Time: 1 15

Total Time: 1 45

Servings: to 8

Calories: 332kcal

Author: Veg Kitchen

Ingredients

1 cup dried black beans soaked overnight
1 tablespoon kelp flakes or 1 (3-inch) piece of kelp
4 cups water
1 teaspoon ground cinnamon or 1 cinnamon stick
1 cayenne pepper seeded and minced, or 1 teaspoon dried chili flakes
2 tablespoons extra-virgin coconut oil
1 ½ cups chopped red onions
3 cups peeled grated sweet potatoes
4 cups quartered tomatillos
3 ½ cups diced tomatoes
4 cups fresh or frozen corn kernels
1 ½ cups tightly packed chopped cilantro
2 cloves garlic pressed
1 ½ teaspoons ground cumin
1 ½ teaspoons sea salt

US Customary - Metric

Instructions

Drain and rinse the beans, then put them in a large soup pot with the kelp, water, cinnamon, and cayenne. Bring to a boil over high heat, then lower the heat, cover, and simmer.
Heat the oil in a medium-size skillet over medium heat. Add the onions and sweet potatoes and sauté over medium heat for about 10 minutes, until the yams soften and take on a brighter orange color.
Add the sauté to the soup pot and continue to simmer for about 45 minutes, until the beans are soft.
Stir in the tomatillos and tomatoes. Simmer for about 10 minutes, until the tomatillos almost melt into the stew.
Stir in the corn, cilantro, garlic, cumin, and salt. Taste and adjust the seasonings if desired.

Nutrition

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Here are more bean stews and chilies.
Here are more of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.

Comments

Jan says

August 28, 2016 at 12:20 am

Great combination of flavors. I will make this often as tomatillos grow plentiful here. The potato and cinnamon are a nice combination. I served this with toasted pecans on top.
Jan says

August 28, 2016 at 2:57 am

Excellent! The combination of cinnamon, sweet potatoes, and tomatillos is so satisfying. I served toasted pecans on top.