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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Black Bean and Sweet Potato Chili Recipe

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This recipe for Black Bean and Sweet Potato Chili, by , is from Amanda Jean Self's World Famous Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rachel Sponzo


2 cloves garlic (minced)
1 small onion (diced)
2 tablespoons olive oil
2 small sweet potatoes (peeled and chopped)
2 medium carrots (sliced)
Optional: red bell pepper (chopped)
1 (15-ounce) can black beans
1 (15-ounce) can diced tomatoes (or tomato sauce)
cup water (or vegetable broth, make sure your broth is gluten-free if needed)
1 tablespoon chili powder
1 teaspoon cumin
teaspoon cayenne (or to taste)
teaspoon garlic powder
teaspoon salt
teaspoon black pepper

Gather ingredients.
In a dutch oven or soup pot, saute the onions and garlic in olive oil for a minute or two.
Add the chopped sweet potatoes, sliced carrots, and optional chopped bell pepper to the pan and cook until the onions are soft, about 5 to 6 minutes.
Reduce the heat to medium-low and add in the all of the remaining ingredients, stirring to combine well.
Allow your chili to simmer, partially covered and stirring occasionally over medium-low heat, for about 20 to 25 minutes, until the flavors have mingled and the sweet potatoes, carrots, and bell peppers are soft.
Serve in a bowl topped with your favorite chili toppings and enjoy.

Consider a toppings bar for your black bean chili, including salsa, chopped cilantro, sliced green onions, diced avocado, and crushed gluten-free corn tortilla chips. Sour cream, shredded cheese, or vegan substitutes might also be offered (checking labels if gluten-free foods are desired).

Using Dried Black Beans
This recipe uses canned black beans for convenience. You can start with dried black beans but you will need to soak them and cook them before adding them to the recipe. If you are using dried black beans, start with a little less than 2 cups. Soak them for at least three hours (or overnight). You can add the soaked beans to the recipe and increase the cooking time to 2.5 to three hours. Or, you can bring the beans to a boil and let them simmer for two hours before adding them to the recipe.




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