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Smoky Black Bean, Sweet Potato and Mushroom Chili served in a ceramic dish on a softly lit table.
Rachelle Johnson

Smoky Black Bean, Sweet Potato and Mushroom Chili

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Black beans, sweet potatoes and browned mushrooms simmer in crushed tomatoes with chipotle, chili spices and a little cacao, then finish with lime and cilantro.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 generous servings
Course: Dinner, Lunch
Cuisine: Tex-Mex
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 tablespoon olive oil
  • 1 yellow onion large; diced
  • 20 ounce white mushrooms chopped
  • 3 clove garlic minced
  • 2 sweet potatoes medium; peeled and cut into 1/2-inch cubes
  • 1 jalapeño deseeded and minced; optional
Canned Ingredients
  • 1 28-ounce can crushed tomatoes
  • 2 15-ounce can black beans drained and rinsed
  • 1 cup low-sodium vegetable broth
Seasoning
  • 2 ½ tablespoon chili powder American-style spice blend, not pure ground hot chile
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • 1 ½ teaspoon sea salt adjust to taste
  • ½ teaspoon ground black pepper
  • 1 tablespoon chipotle peppers in adobo finely chopped
  • ½ tablespoon coconut aminos
  • 1 teaspoon unsweetened cacao powder
  • 1 teaspoon ground coriander
Finish
  • 1 lime juiced
  • ¼ cup fresh cilantro chopped; plus optional garnish

Equipment

  • Large heavy pot or Dutch oven
  • knife
  • wooden spoon

Method
 

  1. Heat the oil in a large heavy pot over medium-high heat. Add the mushrooms and onion and cook, stirring, until the mushrooms release their moisture and begin to brown, about 10–12 minutes. Work in batches if the pot is crowded.
  2. Add the garlic and optional jalapeño and cook for 1 minute. Stir in the sweet potatoes, chili powder, cumin, smoked paprika, cinnamon, salt, black pepper, chipotle, cacao and coriander until coated.
  3. Add the crushed tomatoes, drained black beans, broth and coconut aminos. Bring to a gentle boil, then reduce the heat and partially cover. Simmer for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender.
  4. If the chili is thinner than you like, simmer uncovered a little longer. If it thickens before the potatoes soften, add a splash of water. Use tenderness and a spoonable consistency as the guide.
  5. Stir in the juice of 1 lime and the cilantro. Taste and adjust the seasoning. Serve with any desired toppings.

Nutrition

Calories: 470kcalCarbohydrates: 82gProtein: 23gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1333mgPotassium: 2070mgFiber: 23gSugar: 19gVitamin A: 18152IUVitamin C: 30mgCalcium: 183mgIron: 8mg

Notes

Heat: American-style chili powder is a blended seasoning; pure ground hot chile is much stronger. Chipotle adds smoky heat, so choose the optional jalapeño according to taste. Add-ins: Add corn, kale or spinach near the end of simmering. Toppings: Avocado, vegan yogurt and pumpkin seeds add contrast. Vegetable options: Carrots or butternut squash can be added in place of some sweet potato; simmer until tender. Make ahead: Refrigerate promptly for up to 3–4 days or freeze in portions. Reheat thoroughly, loosening with a splash of water if needed.
Nutrition assumptions: Estimates are for one-quarter of the recipe using a large onion, medium sweet potatoes, the full 28-ounce can of crushed tomatoes, 510 g of drained cooked black beans (255 g per can) and low-sodium vegetable broth. Generic canned chipotle is the adobo proxy, and 2 tablespoons of lime juice represents one lime. All measured oil and the full 1 1/2 teaspoons of salt are included. Optional jalapeño, extra cilantro, toppings and add-ins are excluded. Drained weights, brands and salt adjustments change the estimate, especially sodium.

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