Black Bean Chili with Roasted Sweet Potatoes

by Robin on October 30, 2008

in Quick Fix Vegetarian,Recipes

Just in time for Halloween! I adapted the Five-Minute Slow-Cooker Chili from Quick Fix Vegetarian. The original recipe calls for black and red beans, but I went with “all black” for Halloween and instead of topping with corn kernels or avocado, I swapped in a dice of delicious roasted sweet potatoes. As you can see in the photo, the colors are perfect for Halloween. Best of all, the recipe couldn’t be easier, which is great since everyone is busy making costumes, right?

The secret ingredient in this chili is: chunky salsa! Because salsa already contains bits of onions and peppers, using it eliminates the need for chopping veggies which keeps prep time down to a minimum. You can literally put this chili together in five minutes. (For this special Halloween version, you’ll need to add the time it takes to peel and roast the sweet potatoes.)

If you don’t have Quick-Fix Vegetarian(100% vegan), you may be surprised to learn that it contains an entire chapter of slow-cooker recipes. That’s because I think slow-cooker recipes are actually among the “quickest” recipes you can make. All it takes is a few minutes of prep time and then you can turn on your slow cooker and let it do all the work. (I use mine all the time.)

Black Bean Chili with Roasted Sweet Potatoes
The chili itself takes only minutes to assemble. The sweet potatoes will take additional time, but you can do that while the chili is simmering in the slow cooker. This recipe is an adaptation of Five Minute Slow Cooker Chili from Quick Fix Vegetarian.

1 (24-ounce) jar chunky tomato salsa
2 tablespoons chili powder, or more to taste
1/3 cup barbecue sauce or tomato ketchup
3 (16-ounce) cans black beans, drained and rinsed
1 cup water, or more if needed
Salt and freshly ground black pepper
2 cups roasted sweet potatoes (see below)

1. Pour the salsa into a 4-quart slow cooker. Stir in the chili powder and ketchup. Add the black beans, water, and salt and pepper to taste. Mix well.
2. Cover and slow-cook on HIGH for 3 hours or on LOW for 4 to 6 hours.
3. To serve, spoon the chili into shallow bowls and top each bowl with some of the roasted sweet potatoes. Alternately, you can add the roasted sweet potatoes to the entire pot of chili and stir gently to combine.

Serve 4 to 6

NOTE: To roast sweet potatoes: Preheat the oven to 425 degrees F. Lightly oil a baking pan. Peel two medium sweet potatoes and cut them into 1/4-inch dice. Toss lightly with a little olive oil and season with salt and pepper. Arrange in a single layer on the prepared baking pan. Roast until tender inside and a little browned around the edges, about 20 minutes, turning once about halfway through.

Variation: For added texture, you can add some ground veggie burger crumbles, tempeh, or seitan when you add the beans.

{ 8 comments… read them below or add one }

1 Paulina October 31, 2008 at 11:08 pm

Sounds like my kind of chili! I love sweet potatoes :)

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2 Joanna November 2, 2008 at 3:42 pm

wow this looks soo good. i am in love with sweet potatoes, but i usually just make them in the microwave. roasted probably brings out the flavor a lot. great recipe!

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3 Anna November 3, 2008 at 1:37 pm

Hi Robin,I just got a slow cooker and am going to get your slow cooker cookbook since I have never used a slow cooker before. Thanks for posting this recipe. I’ll try it out.

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4 VeganView November 4, 2008 at 10:28 pm

Another FABULOUS looking recipe from my favorite author! I love sweet potatoes and this looks perfect for the chilly days ahead!

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5 Picks Over Peas November 13, 2008 at 3:46 pm

Just wanted to tell you that I made this last weekend, using kale instead of sweet potatoes, and it was delicious! and so easy!!

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6 Robin November 14, 2008 at 10:39 pm

Kale is a great idea for an addition to this easy chili! Thanks for letting me know.I’m also glad to know there are lots of fellow sweet potato lovers out there. But for those who aren’t, roasted diced butternut squash is also a good addition. How about butternut squash AND kale? Mmmmm….

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7 J Wilson September 23, 2013 at 6:44 am

This looks great – am going to try this ! Thanks ! And I might look into that cookbook too !

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8 Phil November 1, 2013 at 11:06 am

I was looking for something easy to make for Halloween, and I’m really glad I found this recipe. It was very quick to throw together and turned out great. I added some diced red pepper since I had one around, but other than that, I just followed your recipe, and we all loved it. Adding the roasted sweet potatoes made it a really satisfying meal that was quickly consumed before trick or treating time. I’m sure I’ll keep making this even after Halloween. (I also just noticed this recipe was posted in 2008, so thanks to the Internet for keeping everything forever.)

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