Sweet Potato & Black Bean Chili - Help Fight Childhood Malnutrition!

sweet potatoes

🥗Healthier: cauliflower

💰Cheaper: regular potatoes

Cauliflower is lower in carbs and calories.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are high in protein and quick to cook.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can be more nutritious and flavorful.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar fresh flavor.

Peel and cut 3 sweet potatoes in half, then into cubes.

In a mixing bowl, toss sweet potatoes with chipotle pepper, a pinch of salt, and olive oil until coated.

Spread sweet potatoes in a single layer on a baking sheet.

Roast sweet potatoes in a preheated oven at 400 degrees Fahrenheit for about 20-25 minutes until tender and crusty.

Let roasted sweet potatoes cool to room temperature.

In a Dutch oven, heat olive oil over medium heat.

Add diced onion, garlic, and diced red bell pepper; sauté for about 5 minutes without browning.

Add sliced jalapeno, cumin, ancho chili powder, and dried oregano; sauté for another 5 minutes.

Add a big can of diced tomatoes and a splash of water; raise heat to high to bring to a simmer.

Add salt, sugar, and cornmeal to the chili mixture.

Add a teaspoon of unsweetened cocoa and stir to combine.

Once the chili starts to boil, reduce heat to maintain a steady simmer for 30 minutes.

After 30 minutes, stir in 2 cans of drained and rinsed black beans and the roasted sweet potatoes.

Evaluate the liquid level; add more water if the chili looks dry.

Simmer the chili for another 15 minutes, adjusting seasoning as needed.

Ladle the chili into bowls and garnish with sour cream and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary