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Black Bean and Sweet Potato Chili and Burrito Filling

What you need: 

2 tablespoons olive oil
1 medium red onion, chopped
1 red bell pepper, chopped
5 cloves or garlic, minced
2 large sweet potatoes, peeled and cut into 3/4-inch cubes
zest and juice of one lime
3 (15-ounce) cans black beans (4-1/2 cups)
1 (14-ounce) can fire roasted tomatoes
1 cup salsa
1 jalapeno, seeded and chopped
1 tablespoon chili powder
1 tablespoon cumin
1-1/2 teaspoons cocoa powder
1 teaspoon dried oregano
salt or adobo seasoning, to taste
ground black pepper. to taste
fresh cilantro (garnish)
more lime juice (garnish)

What you do: 

1. In large saucepan, heat oil over medium high heat. Add onion, bell pepper, and garlic. Cook 3 or 4 minutes, until onion just starts to turn translucent.
2. Add the sweet potato chunks and zest and juice of the lime. Cook 10 to 15 more minutes, until sweet potato begins to soften.
3. Add black beans, tomatoes, salsa, jalapeno, chili powder, cumin, cocoa powder, oregano, salt, and ground pepper. Cook 10 more minutes to bring everything together.
4. Garnish with fresh cilantro and fresh lime juice on the top.
5. Serve over rice, quinoa, or on a tortilla for a kicking burrito. You could also add some vegan cheddar or Tofutti sour cream. This recipe would also be good with salsa verde!
Source of recipe: This recipe was modified from one I found on http://www.care2.com/greenliving/black-bean-sweet-potato-chili.html

Preparation Time: 
30 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Used this as burrito filling for a potluck. Delicious! I used pinto beans only because I opened the can before reading the label, but it was very good that way. Based on other comments, I cut the recipe in half and it made plenty.

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MMMM! Perfection!

Minor deets: I added spinach towards the end, and I had no cilantro so I garnished with parsley instead.

Hands down the BEST meal I've ever made!

Thanks for the awesome recipe!  ;)b

basilLeaf

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OM nom nom nom nom nom nom :)

I ended up not using salsa at all, and I didn't have any cocoa, but this was * delicious *!! I loved the combination of flavours and textures. I halved the quantities and served it with rice and had plenty for myself and a friend yesterday, as well as more than enough to bring to work for lunch today. Thanks for sharing, VeganRun!

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This looks delicious, I'm going to try it tonight!

What kind of salsa did you/are you supposed to use?

I used some cheap jarred salsa, but it would be good with anything you threw in there. I think if it tastes good on a chip, it will taste good in this dish! If you really like lime, then a lime salsa would be amazing in this. I hope you like it. It makes a lot, but I've had success freezing leftover portions (if there are any!). Usually we eat it with rice the first day, then make burritos out of the leftovers.

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This looks delicious, I'm going to try it tonight!

What kind of salsa did you/are you supposed to use?

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My partner made this for me last night and it was DELISH!
She modified it to be about half the recipe, and it STILL made four GIANT burritos. dak1333 is right - cube the sweet potato small so that it cooks more quickly, and if it's taking forever, add a tiny bit of water to steam it. The cocoa seemed like an odd addition, so it didn't happen. No need for rice if it's a burrito, but I'm sure it would be a fine addition!

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This was delicious!  The recipe makes a TON, so you will have leftovers.  I guess anything that has 3 cans of black beans in it would make quite a bit.  Hubby and I used it as a burrito filling.  I added a bit of Monterey jack cheese to my burrito, which didn't add or detract from the taste.  I will be taking some to work tomorrow to put over rice.  Make sure to chop the sweet potatoes pretty small.  It took quite a while to cook up.  Next time I will use a large soup pot vs. the oversized frying pan.  I think it'll heat through better.

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