Dinner · American · 15 min
American-Style Smoky Black Bean and Sweet Potato 'Bistro' Chili with Brown Rice
- Calories
- 558
- Protein
- 20g
- Carbs
- 97g
- Fat
- 5g
Ingredients
- 145 g black beans
- 73.6 g sweet potato
- 6.4 g yellow onion
- 3.2 g garlic
- 17.4 g cajun seasoning
- 14 g olive oil
- 0.5 cup water
- 0.25 tsp salt
- 48.1 g long-grain brown rice
- 0.25 tsp smoked paprika
Method
- 01Soak dried black beans overnight in water; drain and rinse well. Cook in a saucepan of simmering water for 60 minutes until soft and tender (yields approx. 145g cooked beans).
- 02Rinse long-grain brown rice. Combine with 1.5 cups of water in a small pot, bring to a boil, cover, reduce heat to low, and steam for 40 minutes until water is absorbed.
- 03In a medium pot, heat olive oil over medium heat. Add diced yellow onion and minced garlic, sautéeing until soft and fragrant.
- 04Add cubed sweet potatoes, Cajun seasoning, and salt, stirring to coat and lightly toast spices for 1 minute.
- 05Fold in the cooked black beans and 1/2 cup of water. Cover and simmer over low heat for 20 minutes until sweet potatoes are fork-tender and liquid hardens into a rich, thick chili consistency.
- 06Ladle chili over a warm bed of cooked brown rice and dust with smoked paprika.
Cook it with the whole plan around it
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