Sweet potato really goes well with everything: in pies, in cookies, on pizzas and now also in chillies! I am so happy to have discovered this delicious vegetable. I learn so much by cooking with it and playing with it in my dishes! I also love beans myself. I like to make fast and slow chillies and that’s how I came up with this recipe! In less than an hour you have a great chili for at least four people, or for one person for four days. It is easy to freeze too, so perfect for a meal prepper.
Watch out, because it will be really tasty. You can even become addicted to it!
If you don’t have the right beans at home, use the type of beans you do have or want to use. This time I soaked and cooked the beans again because I had another recipe with black beans that I wanted to make.
Ingredients
for 4 people
- 1 can of corn
- 400 gr sweet potato, oven roasted or freshly diced
- 400 black beans, drained
- 400 gr beans (black, brown or another variety)
- 1 red pepper, cut in half lengthwise
- 2 onions sliced
- 2 cloves of garlic
- 1 vegetable stock cube
- 400 ml water cold
- 2 tablespoons chili spice mix
- olive oil
- 1 can (400ml) diced tomatoes in juice
- 2 tomatoes, cut into wedges
- Optional pepper to spice up the dish
Garnish
- fresh cilantro
- avocado
- jalapenos
- yogurt
Preparation
Cook rice, quinoa, or anything else you like. This is not for the chili itself, but the dish that you eat the chili with. Set this aside.
Heat a large pan or wok over medium heat with the olive oil. Then add the onion and garlic and let them fry for a few minutes. Then sprinkle the chili spices in the pan. Stir them into the onion and garlic and let it fry for a few more minutes. Then add the sweet potato (from the oven or fresh in cubes) and fry them until the cubes of potato start to soften.
Add the drained black beans and the (non-drained) other beans. Stir well to combine. Then add the tin of diced tomatoes and let the pan simmer for five to ten minutes. Keep stirring while adding the bell pepper, sliced tomatoes and the corn to the pan.
Bring 400 ml of water to a boil and add this to the chili, immediately followed by the stock cube. Stir well and add a little pepper. Taste if your chili is spicy enough. Not yet? Then you can add more pepper, or something else (such as chili flakes or pieces of jalapeño) to hone the flavor a bit.
Let it simmer for about twenty minutes until most of the water has evaporated. Make sure to keep stirring the chili thoroughly so that nothing sticks to the bottom or side of the pan. In the meantime, you can always taste and add sweet and pepper to your own preference.
If the chili is still too wet for your taste, you can let it simmer longer, but I like a wet chili myself. Serve this chili in a deep plate, along with your rice and the garnishes, and top it all off with a splash of lime juice and a little chili oil!
The result
To be honest, I find it difficult to make a chili without meat, that’s how I’m used to it! But beans are a really great meat substitute and I am really happy that I try more vegetarian dishes and dare to cook them!
Let me be honest: I often like dishes with meat better because of the natural flavor that the meat brings. But it is also good to be able to do without meat. That is better for the environment and for your body. Fortunately, we have beans, vegetables and more!
But this chili may even be the best I’ve ever eaten in my life. And I’ve made and tasted a lot of chillies in my life! Chili is one of my favorite comfort foods. And this recipe really hits the nail on the head, I just beat the traditional recipe I’ve been using for ages with this new quick recipe.
Do you have a great chili, maybe with a twist? Have you tried this recipe? I would love to hear from you if you have any photos or comments. I share the best photos of readers on Instagram, if you allow that.
