Black Bean Sweet Potato Chili

10 Mar 2017

You might be noticing a more frequent appearance of healthier/"everyday" dishes lately and that is because I am trying to share more of my day-to-day recipes, instead of the only the more specialty ones. In my daily cooking, I have had to become very organized and simple and I am getting a really good system down, so I figure that someone else can benefit from this as well.

This dish is another easy one and like many of the others I have converted it to a "one bag" sous vide meal - meaning I prep everything and dump it into a vacuumed sealed bag, close and let it cook and that's it. For those that don't use sous vide, I have the traditional instructions that I use as well or you could easily prepare this in a crockpot too.

Black Bean Sweet Potato Chili

Recipe for easy black bean and sweet potato chili

Black Bean Sweet Potato Chili

Prep time: - Cook time: - Total time:
Yield: 4S


*If preparing via Sous Vide - Freeze 1 cup vegetable stock
- 1 diced onion
- 2 peeled and diced sweet potatoes
- 2 pressed/minced garlic cloves
- 1 can black beans (rinsed)
- 1 T chili powder
- 1/2 t cumin
- dash salt & pepper
- 1 can diced tomatoes (drained)
- 2 - 3 T tomato paste
- 1 cup vegetable stock (frozen if cooking via sous vide)
- Topping: Avocado slices, cilantro, sour cream/greek yogurt


Prepare via Sous Vide:
Set sous vide device to 185F.

Place all ingredients in vacuum bag and seal.

Let cook for about 1 hour once temperature is back to 185F (goes down once you insert the bags).

*Life Hack: Can add two other similar bagged meals to water bath and cook three at once!

Prepare with Traditional Cooking:
Saute onion and garlic with 1 - 2 T of olive oil until onions are translucent.

Add remaining ingredients and cook until soup has thickened slightly.

Serve with desired toppings.





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