Lunch · American · 15 min
Smoky Black Bean and Sweet Potato Chili with Charred Shallots
- Calories
- 201
- Protein
- 8g
- Carbs
- 35g
- Fat
- 1g
Ingredients
- 56 g black beans
- 69.9 g sweet potato
- 4.6 g garlic
- 35.5 g olive oil
- 2.3 g smoked paprika
- 1 tsp ground cumin
- 0.5 tsp salt
- 1.5 cup water
- 27.9 g shallot
Method
- 01Soak dry black beans in water overnight for 8 to 12 hours. Drain, then simmer in fresh water for 45-60 minutes until tender; drain again.
- 02In a heavy-bottomed pot, heat 18 g of extra-virgin olive oil over medium heat. Add finely diced shallots and cook for 8 minutes until golden and caramelized around the edges.
- 03Add minced garlic, smoked paprika, ground cumin, and salt, stirring for 30 seconds until fragrant.
- 04Add cubed sweet potatoes, tender cooked black beans, and water to just cover the ingredients.
- 05Bring to a boil, turn heat down to low, cover, and braise for 20-25 minutes until sweet potatoes are fork-tender.
- 06Uncover and crush a few beans and sweet potato cubes against the pot wall to thicken the broth.
- 07Ladle into a serving bowl and drizzle with the remaining 17.5 g of extra-virgin olive oil before serving.
Cook it with the whole plan around it
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