Sweet Potato & Black Bean Chili - Help Fight Childhood Malnutrition!
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Learn how to make a Sweet Potato & Black Bean Chili recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Sweet Potato & Black Bean Chili recipe.
How to make the best vegetarian chili of your life
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*IN THIS VIDEO*
Dried chilies (highly recommend this brand!):
Spice grinder:
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
YUMMY Smoky Black Bean Chili Recipe - Hearty & Filling Easy Vegan Meal
This was a highly requested recipe video ever since I have shown it in my What I Ate Today videos. I originally got the recipe from FOOD52 and have made a few changes with the spices. Here is the originally recipe:
Ingredients:
Serves 6
1 1/2 cups dried black beans
4 cups sweet potato, diced into 3/4 inch cubes
1 tablespoon olive oil
2 cups chopped white or yellow onion (about one medium to large onion)
2 cloves garlic, minced
1 chipotle pepper en adobo, chopped finely
2 teaspoons cumin powder
1/2 teaspoon smoked paprika
1 tablespoon ground chili powder
1 14 or 15 ounce can of diced tomatoes
2 cups vegetable broth (and more as needed)
Sea salt to taste
1/4 cup chives, snipped into small pieces
1 large Haas avocado
1. Heat the oil in a large pot over medium heat. Add the onion and sauté until tender and translucent, about 8 minutes. Then add the sweet potatoes and garlic and sauté until the garlic is fragrant and the sweet potatoes are just becoming tender, 8 to 10 minutes. Add the chipotle in adobo, chili powder, cumin, and paprika and cook, stirring constantly, until the spices are very fragrant. Stir in the tomatoes, beans and broth and bring to a boil. Decrease the heat to maintain a simmer. Cook, stirring occasionally, until the sweet potatoes are tender, 30 to 35 minutes, adding more broth as needed to achieve desired consistency. Season with salt to taste.
2. Let the chili sit for a few minutes so the flavours meld. Serve topped with the avocado and chives.
serves 6
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Black Bean Chili | Forks Over Knives
Black Bean Chili - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
5 medium tomatoes, diced, or 3 (15-ounce) cans diced tomatoes, with their juice (5 cups)
2 red bell peppers, cored, seeded, and cut into ½-inch dice (2 cups)
½ medium red onion, finely chopped (1 cup)
4 small garlic cloves, roughly chopped (2 teaspoons)
4 teaspoons dried Mexican oregano
2 teaspoons ground cumin
2 (15-ounce) cans black beans, rinsed and drained (3 cups)
3 large celery stalks, cut into ¼-inch dice (1½ cups)
1 green bell pepper, cored, seeded, and finely chopped (1 cup)
1 cup fresh or frozen corn kernels
½ bunch kale, stemmed and roughly chopped (2 cups)
¼ cup finely chopped fresh cilantro
2 tablespoons fresh lemon juice (from 1 lemon)
2 teaspoons smoked paprika
¼ teaspoon chili powder, or to taste
Sea salt
DIRECTIONS:
-In a large stew pot or Dutch oven, place the tomatoes, red bell peppers, onion, garlic, oregano, and cumin, and cook over medium heat, stirring occasionally, for 20 minutes (the juices from the onion and tomatoes will be enough to keep the sauce from burning).
-Remove from the heat and let cool for 10 to 15 minutes. In a blender in batches or using a hand blender, blend the sauce until smooth. Return to the pot.
-Add the black beans, celery, green bell pepper, corn, kale, cilantro, lemon juice, paprika, chili powder, salt to taste, and 2 cups water to the pot. Bring to a boil over high heat. Reduce the heat to low and simmer until the greens are tender and the chili thickens, 10 to 15 minutes.
-Serve hot over steamed grains or with warm tortillas.
-Chef's note: For storing, cool the soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.
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Vegetarian Chili
This super simple, healthy, feel-good Vegetarian Chili is fantastic any time of year that you make it. Made with kitchen and pantry staples, this recipe is the perfect hearty one-pot meal.
Full Recipe:
It’s so flavorful that you won’t even believe that there isn’t any meat in this chili!
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