Are you surviving winter? Are your chilled to your bones?
Sometimes the only fix is some hot tea and a giant bowl of soup. Trust me, I know.
May I suggest warming up with this 5-ingredient sweet potato black bean chili?
I think it’s just what we all need.
For as much soup and chili as I eat, I have no idea why I don’t have more chili recipes on the blog! This had to change. Enter: Sweet potatoes and black beans married together in a hearty, savory-sweet chili.
The ingredients are things you likely have on hand right now.
That’s it! Just 5.
I’ve also included a few optional spices to amp up the flavor, as well as a few topping ideas if you’re into that (hand raised, very high). In a pinch this is the perfect, healthy weeknight meal or make-ahead dish to take for lunches throughout the week.
You all know I have a thing for sweet potatoes and black beans together, and this soup marries them perfectly. It’s:
I made a batch and then froze several servings in mason jars to reheat throughout the week when I’m feeling particularly lazy (or cold). My favorite toppings include hot sauce, red onion, avocado and a few tortilla chips. Who am I kidding? All of the chips.
I hope you guys love this simple chili! If you try it, let us know in the comments or take a picture and tag it #minimalistbaker on Instagram! We’d love to see. Cheers!
- 1 medium yellow or white onion, diced ( + coconut or olive oil)
- 3 medium sweet potatoes, scrubbed clean + chopped into bite sized pieces (organic when possible | ~4 cups)
- 1 16-ounce jar salsa (chunky is best)
- 1 15-ounce can black beans (with salt | if unsalted, add more salt), slightly drained
- 2 cups vegetable stock + 2 cups water
- 1 Tbsp Chili Powder
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp chipotle powder
- 1-2 tsp hot sauce
- Fresh Cilantro
- Chopped Red Onion
- Guac / Avocado
- In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper. Stir and continue cooking on medium heat until translucent and soft.
- Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin and chipotle powder - all are optional). Cook for 3 minutes, then add salsa, water and vegetable stock.
- Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 - or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
- Serve with fresh cilantro, onion, avocado and lime juice. Chips make an excellent spoon.