Sweet Potato, Mushroom and Black Bean Chili
- Number of Servings: 8
Ingredients
The Beans1/2 pound dried black beans3 cloves garlic2 bay leavesThe Chili2 TBSP olive oil1 large onion, chopped4 cloves garlic, minced2 jalapeno peppers, medium diced1 pound mixed chopped mushrooms (oyster, crimini, portobello)1 TBSP ancho chili powder1 tsp sweet paprika1 1/2 tsp ground cumin11/2 tsp dried oregano1/4 tsp cinnamon1 tsp kosher salt (+)1/2 tsp freshly ground black pepper (+)1 28 oz. can whole tomatoes, chopped, with half of the can's liquid1 pound sweet potatoes, peeled and cut into 3/4 inch diceCooked black beans1 14.5 oz can pinto beansGarnish (not included in the calorie count):chopped green onionschopped red onionssour creamshredded cheddar cheese
For the beans: Pour the beans plus their soaking liquid into a pot and add additional water to cover by 1-2 inches. Add the smashed garlic and bay leaves and boil. Lower the heat and simmer for about 1 hour, until the beans have softened but aren't fully cooked through.
Remove the garlic and bay leaves and discard.
For the chili: Heat the oil in a large Dutch oven or pot over medium heat. Add onions and garlic and saute for about 5 minutes. Add jalapeno and red peppers and continue to cook for another 3-5 minutes.
Add mushrooms, and saute until mushrooms have softened and released some of their juices, another 5 minutes.
Add the chili powder through the black pepper and stir until the seasonings are incorporated into the mixture. Add the tomatoes and liquid, sweet potatoes and cooked black beans, plus 3 cups of bean cooking liquid (add veggie broth or water if you don't have enough). Stir well to combine and simmer over medium-low heat for about 1-1 1/2 hours, until sweet potatoes have softened but still retain their shape, liquid has thickened and beans are fully cooked through. If you are using canned black beans, cooking time will be a bit shorter.
Add pinto beans plus their cooking liquid in the last 30 minutes of cooking. Season to taste with salt and pepper. Garnish if you like and can afford the calories.
Number of Servings: 8
Recipe submitted by SparkPeople user FIERCEBALANCE.
Remove the garlic and bay leaves and discard.
For the chili: Heat the oil in a large Dutch oven or pot over medium heat. Add onions and garlic and saute for about 5 minutes. Add jalapeno and red peppers and continue to cook for another 3-5 minutes.
Add mushrooms, and saute until mushrooms have softened and released some of their juices, another 5 minutes.
Add the chili powder through the black pepper and stir until the seasonings are incorporated into the mixture. Add the tomatoes and liquid, sweet potatoes and cooked black beans, plus 3 cups of bean cooking liquid (add veggie broth or water if you don't have enough). Stir well to combine and simmer over medium-low heat for about 1-1 1/2 hours, until sweet potatoes have softened but still retain their shape, liquid has thickened and beans are fully cooked through. If you are using canned black beans, cooking time will be a bit shorter.
Add pinto beans plus their cooking liquid in the last 30 minutes of cooking. Season to taste with salt and pepper. Garnish if you like and can afford the calories.
Number of Servings: 8
Recipe submitted by SparkPeople user FIERCEBALANCE.
Nutritional Info Amount Per Serving
- Calories: 258.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 442.5 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 13.6 g
- Protein: 12.4 g
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