SWEET CHILI OIL RECIPES

Name: Spicy Black Bean and Sweet Potato Chili
Total time: 1 h
Yield: 6 servings
Ingredients: 1/4 cup coconut oil or vegetable oil; 1 large yellow or red onion, finely chopped; Kosher salt and black pepper; 6 garlic cloves, smashed and roughly chopped; 2 packed tablespoons light brown sugar; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons onion powder; 3/4 cup orange juice; 1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce; 1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces; 2 (15-ounce) cans black beans, drained; 1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted; Juice of 1 lime (about 1 1/2 tablespoons); 1 (10-ounce) bag frozen corn; Sliced avocado and red onion, for topping

SPICY BLACK BEAN AND SWEET POTATO CHILI - NYT COOKING

Spicy Black Bean and Sweet Potato Chili - NYT Cooking image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here — keep in mind that the orange or garnet “yam” you see at the grocery store is actually a sweet potato — but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SWEET POTATO BLACK BEAN CHILI RECIPE: HOW TO MAKE IT

Sweet Potato Black Bean Chili Recipe: How to Make It image

My whole family enjoys this sweet potato black bean chili, but my daughter especially loves it. I like to make it because it's so easy and very flavorful. —Joy Pendley, Ortonville, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

3 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 tablespoon olive oil
2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1/4 cup brewed coffee
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
Optional Toppings: Shredded Monterey Jack cheese, shredded Mexican cheese blend, pickled red onions, or thinly sliced green onions

Steps:

In a nonstick Dutch oven, heat oil over medium heat. Add sweet potatoes and onions. Cook and stir until crisp-tender, 8-10 minutes. Add chili powder, garlic, cumin and cayenne; cook and stir 1 minute longer. Stir in beans, tomatoes, coffee, honey, salt and pepper., Bring to a boil. Reduce heat; cover and simmer until sweet potatoes are tender, 30-35 minutes. If desired, serve with toppings.

Nutrition Facts : Calories 283 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 579mg sodium, CarbohydrateContent 59g carbohydrate (22g sugars, FiberContent 11g fiber), ProteinContent 9g protein.

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SWEET POTATO CHILLI RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 358 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
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8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.

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