Curried Sweet Potato Black Bean Chili

I don’t know why I haven’t posted this recipe already, because it has got to be one of my favorites. I created this chili about a year ago and I have not stopped making it. It has been a hit with all my friends and family. 

Easy meals like this are always so comforting and it makes it even better when it is packed with nutritious vegetables, carbs, protein, and healthy fats! All you could ever need in a meal. The choice of spices elevates it from any old chili. And the variety of carbs makes you feel satisfied after eating a huge bowl!

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This chili has anything that you would want in a healthy dinner: 

  • Quinoa 
  • Sweet potato 
  • Black beans 
  • Fresh veggies 
  • Curry powder 
  • and can’t forget that avocado!

This chili is also so customizable. 

Feel free to substitute quinoa for any other ancient grain 

Sweet potato for regular potato 

Bell peppers for other veggies, such as broccoli, cauliflower, or carrots

and black beans for other beans, such as white beans or black beans

I also really suggest making your own curry powder. Not only will it elevate this recipe, but your curries, Thai dishes, etc. See the recipe ingredients for a link to my favorite recipe.

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Curried Sweet Potato Black Bean Chili

By: Taavi Moore     Serves: 4-5 

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  • 1/2 white onion finely chopped 
  • 3 cloves minced garlic 
  • 1 diced green bell pepper 
  • 2 tsp curry powder 
  • 2 tsp ground cumin 
  • 1/2 tsp paprika 
  • Pinch of red pepper flakes 
  • 1/2 tsp ground pepper 
  • Salt to taste 
  • 1 tbsp tomato paste 
  • 1 15 oz. can chopped diced tomatoes 
  • 1 15 oz. can coconut milk 
  • 3 cups vegetable broth 
  • 3 medium sweet potatoes, diced into cubes
  • 1 15 oz. can rinsed black beans 
  • 1/2 cup quinoa
  • Fresh cilantro 
  • Sliced avocado 
  1. In a large saucepan over medium heat, heat a bit of oil. Add diced onion, and garlic. Saute for 2-3 min. until onion is fragrant and translucent. Add bell pepper and cook for another 2-3 min. Stir in all the spices to fully coat vegetables. Let spices toast for 1 min. or until fragrant. 
  2. Stir in tomato paste. Pour in diced tomatoes, coconut milk, vegetable broth, and sweet potatoes. Bring to a boil, lower to medium heat, and cover. Let simmer for 20-25 min. or until potatoes are tender not completely soft. Add black beans and quinoa. Cook for an additional 10 min. or until quinoa is cooked and potatoes are soft. 
  3. Serve with fresh cilantro and sliced avocado. Enjoy! Can be frozen for up to 4 weeks and stored in the fridge for up to a week. 

1 Comment

  1. Johny
    June 1, 2018 / 4:22 am

    This is amazing, well done!

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