lunch

Smoky Black Bean and Sweet Potato Chili with Charred Shallots

Name: Smoky Black Bean and Sweet Potato Chili with Charred Shallots
Ingredients: 56.0 g Beans, black, mature seeds, raw; 69.9 g Sweet potato, raw, cubed; 27.9 g Shallots, raw, finely diced; 35.5 g Oil, olive, extra virgin; 2.3 g Smoked paprika; 4.6 g Garlic, raw, minced

Nutrition

600

kcal

Calories

28.6

Protein

62.2

Carbs

23.6

Fat

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Ingredients(6)

Beans, black, mature seeds, raw56.0 g

Sweet potato, raw, cubed69.9 g

Shallots, raw, finely diced27.9 g

Oil, olive, extra virgin35.5 g

Smoked paprika2.3 g

Garlic, raw, minced4.6 g

Instructions

Soak the black beans overnight, then drain. Simmer in water until tender, about 45-60 minutes, then drain again.

In a heavy-bottomed pot, heat 10g of olive oil over medium heat. Add the finely diced shallots and cook until they are deeply golden and caramelized, about 8 minutes. Add the minced garlic and smoked paprika, stirring constantly for 30 seconds until the spices bloom and become intensely fragrant.

Add the cubed sweet potatoes and the cooked black beans to the pot. Add enough water to just cover the ingredients. Bring to a gentle simmer (braising technique) and cover. Cook for 20-25 minutes until the sweet potatoes are fork-tender and have released their natural starches to thicken the liquid.

Remove the lid and mash a few of the beans and potato cubes against the side of the pot to create a velvety consistency.

Finish by drizzling the remaining 8g of olive oil over the top for richness. Serve in a wide bowl, garnishing with fresh herbs if available, ensuring a balance of smoky, earthy, and sweet flavors.