Tex Mex Sweet Potato and Black Bean Chili
A base of black beans in this chili will leave you satisfied without feeling heavy. We added sweet potatoes for a touch of sweetness and Tex Mex-inspired garnishes for added flavor.
Servings
Produce
Garlic (Organic)
2 1 Clove
Red Onion (Organic)
1/2 0.25 Whole
Sweet potato, garnet (Organic)
1 0.5 lb
Cilantro (Organic)
.5 0.25 oz
Avocado
1 0.5 Whole
Beefsteak tomato
2 1 Whole
Lime
1 0.5 Whole
Protein & more
Black beans
1 0.5 lb
Pistachios
2 1 oz
Pantry items
Olive oil
3 1.5 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 tablespoon
Sweet paprika
1 0.5 teaspoon
Smoked paprika
1/2 0.25 teaspoon
Dried oregano
1 0.5 teaspoon
Chili powder
1/2 0.25 teaspoon
Prep ahead (optional)
a. ¼” dice red onion. b. Peel sweet potatoes; cut into ½-1” pieces. c. Rough chop tomato, reserve juices. d. Slice avocado in half lengthwise, remove seed, scoop out flesh, and slice or mash. e. Mince garlic. f. Rough chop or mince cilantro stems & leaves. g. Slice lime in wedges.
Instructions
1
Cook chili:
a. Drain and rinse black beans.
b. In large soup pot or dutch oven, add 1 tbsp olive oil. Add garlic (mince), onion (¼” dice), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
c. Add beefsteak tomatoes (rough chop) with their juices and chili spice mix. Stir to combine.
d. Add sweet potatoes (peel, ½” dice) and 2 cups water (1 cup for 2-person portion). Cover and cook at medium boil for 15 minutes.
e. Add black beans. Stir to combine. Cook until beans are warmed through and sweet potatoes are fork-tender, about 10 more minutes. Salt to taste.
2
Serve:
a. In small sauté pan over high heat, add pistachios. Toast until golden, about 2 minutes.
b. Divide chili among bowls. Garnish with avocado (cut in half lengthwise, remove seed, scoop out flesh with spoon, slice), cilantro (mince stems & leaves), a squeeze of lime, and toasted pistachios.
c. Pour a beer, dig in, and by all means bake up some cornbread to go along with this hearty vegan chili.
Chef's notes
Rather than slice up the avocado, you can dice it for garnish, or add a squeeze of lime, a pinch of salt, and mash it with a fork. You can also create an avocado crema: Mash together the avocado, vegan sour cream, juice of the lime, a minced garlic clove, and pinch of salt.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA