Who doesn’t love chili??
A while back, I asked you all if you wanted a peek into the chili we make at home all of the time…and this is it!
In the cooler months, we have chili at least every couple of weeks. It’s simple – most of the work is chopping some onion and carrot – super flavourful and comforting. It comes together in about 30 minutes, so it’s perfect for a busy week. It seems like a lot of ingredients, until you realize that most of them are cans that just need opening!
This recipe feeds a crowd; I like to have enough for my family of four and then at least one day of leftovers for lunch. If you’re feeding 1 or 2, I encourage you to make the whole recipe and then immediately freeze half in so that you have a zero effort dinner (and lunch!) in a couple of weeks.
I’m not a huge meal prep person, but I definitely embrace the ‘double cook’. If you’re going to cook (and if it will keep!), why not make more so you can enjoy a homemade meal with less effort?
This recipe includes a few of my secret ingredients. The first, is good old fashioned baked beans. This is an ingredient my hubs grew up eating and I was all judge-y about it until I realized that it makes chili extra delicious. The other two perhaps new-to-you ingredients are cocoa powder and cinnamon. There isn’t a lot, just enough to temper the acidity of the tomatoes so they mellow out into a richer, less sharp flavour.
I hope that you love it…if you try it, be sure to tag me on Instagram!
Sweet Potato Black Bean Chili
Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
3 tablespoons (45ml) avocado oil
1 medium yellow onion, diced
2 medium carrots, scrubbed and diced
4 cloves garlic, minced
1-28 oz (796ml) can no salt added diced tomatoes
1-284g bag frozen sweet potato, chopped into bite-sized pieces (or 2 heaping cups leftover sweet potato cubes)
1-14 oz (398ml) can no salt added black beans (or 1 1/2 cups (375ml) cooked beans)
1-14 oz (398ml) can no salt added white cannelini beans (or 1 1/2 cups (375ml) cooked beans)
1-14 oz (398ml) can baked beans in tomato sauce
1 ½ cups (375ml) frozen corn
1 cup (250ml) water
2 tablespoons (30ml) chili powder
2 tablespoons (30ml) pure maple syrup
2 teaspoons (10ml) ground cumin
2 teaspoons (10ml) pure cocoa powder
1 ½ teaspoons (7.5ml) salt
1 teaspoon (5ml) onion powder
1 teaspoon (5ml) oregano
½ teaspoon (2.5ml) garlic powder
½ teaspoon (2.5ml) paprika – sweet or smoky
¼ teaspoon (1ml) ground cinnamon
Garnish (optional) diced avocado, chopped cilantro leaves, hot sauce
In a large pot, heat oil on medium high and add onion and carrot. Cook, stirring occasionally for 5-7 minutes until onion is soft and glossy. Turn down to medium and add garlic, stirring for one minute so it doesn’t burn.
Next, add all the vegetables: tomatoes, sweet potato, beans, corn and water. Stir and add all of the seasonings: chili powder, maple syrup, cumin, cocoa, salt, onion powder, garlic powder, paprika and cinnamon. Stir and then let the chili simmer for 10-15 minutes to let flavours blend (or longer, if you have time!).
Divide chili among bowls and serve with diced avocado, cilantro and your favourite hot sauce.