Adventures in Healthier Eating with 2 Kids and a Picky Husband

Spicy Sweet Potato and Black Bean Chili with Avocado

5 WWPP Posted by 3 years ago 11 Comments

This is a slight reboot of a recipe I posted last year simply called Sweet Potato and Black Bean Chili. Staying true to my use-what-I-have-on-hand roots I, well, used what I had on hand and made a similar dish with a spicy twist. Topping the result with avocado added a cool creaminess that really made it a complete meal.

no more mallowsI decided to revisit this recipe to enter the No More ‘Mallows! Blogger Recipe Contest. The idea is to celebrate the versatility of sweet potatoes.

How fun is that?

Even though I could make this 10 different ways I’ll post my latest version below for the contest. Remember to use what you have on the hand. The key to the recipe is the combination of black bean, sweet potato and diced tomatoes everything else can vary based on your taste and what you have in the fridge and pantry. Have fun with it! Spicy Sweet Potato and Black Bean Chili with Avocado

  • 1 Small sweet onion chopped
  • 1 Sweet Potato with skin
  • 1 bell pepper
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp dried cumin
  • 1/4-1/2 tsp red pepper flakes depending on taste
  • 1 tbsp lime juice
  • splash of tabasco (optional)
  • 1 10oz can of diced tomatoes with green chilis
  • 1 can black beans drained and rinsed
  • 1 avocado
  • Dried cilantro and finely shredded mexican cheese blend for garnish

Heat a medium-sized pot over medium-high heat. Spray with non-stick cooking spray and cook the onions with a small pinch of salt until just turning transparent and slightly browning.

While the onion is cooking cut up the sweet potato into small cubes. Add the sweet potato to the pot with the onion.

Continue to cook and occasional toss while you chop the green pepper. Add the pepper to the pot and the dry spices. Toss.

At this point your pot will be getting dry and possibly sticking. That’s ok. Add the can of diced tomatoes plus 1/3 a can of water and scrape up all that yummy goodness from the bottom of the pan. Add the lime juice and tabasco.

Add black beans and stir everything together.

Bring the chili to a boil then lower to a simmer and cover. Cook 20 minutes covered and then another 10 minutes or so uncovered until the sweet potato softens a bit.

Serve 1 cup with 2 slices of avocado (~20g,) a pinch of Mexican cheese blend and a sprinkle of dried cilantro on top.

Spicy Sweet Potato and Black Bean Chili with Avocado - take 2

Enjoy!

Approx Nutritional Information per serving
Servings Amt per Serving
5 1 cup chili + avocado
Calories Fat Fiber WWPs
200 3g 9g old: 3.5 new: 5
Sugar Sat Fat Carbs Protein
7g 1g 38g 7g

See other recipes using: avocado, black beans, peppers, sweet potato


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Discussion

There are 11 comments so far. Join in on the conversation.

    hala

    March 20, 2012

    So excited to try this recipe - since this winter have been loving sweet potatoes and experimenting with them more than ever, and just discovered how much I really love avocado! Thanks for posting Reply

    Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate

    March 21, 2012

    What a fun recipe! Sweet potatoes are so versatile and a great match up with fiber-licious black beans and avocado. Definitely a must try trio! Reply

    Andrea

    March 21, 2012

    My favorite part of your sweet potato/black bean recipes is the rich mouthfeel of the finished dish. Creamy is SO not the right word--but I can't seem to come up with a better one. It just seems so decadent! Reply

    Suzanne Bowen

    March 21, 2012

    Sound like a recipe my family would love! Avocados are one of my favorite foods. Great with just about anything! Reply

    Amy @ A Little Nosh

    March 21, 2012

    I feel like I pin every single recipe you post. We must have the same palate! Reply

    katie

    March 24, 2012

    So so so yummy! Even though I had Italian style tomatoes- use what you have right? haha Easy, rich and filling! This will become a staple. Reply

    Jacqui

    April 8, 2012

    Made this receipe last week for my boyfriend and I, we loved it! Very tasty and filling. I doubled the receipe but still used the same amount of seasoning (depends on your personal preference). Wonderful idea, thank you! Reply

    Lisandra

    July 23, 2012

    I just made this and it was as delicious as I imagined it would be. I also made the quinoa caprese and that also was a big hit. You may have solved my lunchtime rut. You have a new fan...oh and thank you for posting calorie & nutritional content. Reply

    Maureen

    July 26, 2012

    Made this tonight and it was soo good! loved it. Will be making this again. Wonderful idea that I wish was mine! thanks :-) Reply

    Jackie

    August 13, 2012

    Just made this and am eating while I type - so good!! Thank you. Reply

    Patricia

    October 9, 2012

    This is wonderful! Very close to a black bean chili with sweet potato I've been making for years, but I add a little chipotle and chocolate. Now that I have two small kids, chipotle is out (chocolate stayed LOL) Reply