Sweet Potato and Black Bean Chili

by kitchenarian on January 20, 2012

It’s officially chili season.

I shouldn’t really complain about the cold temperatures because we haven’t even had snow this year, but I just don’t like cold weather. I live in Virginia which means that we are not guaranteed to get snow every year, but with the intense winters we have had the past couple of years, I would be happy for a “no snow” winter this year. Blasphemy, you say? Although I am not a cold weather fan, one thing is guaranteed, when it is cold, I make chili. And I love chili.

I was contacted by Pomi Tomatoes awhile back and asked if I would be willing to try some of their tomatoes. As always, before agreeing, I visited their website. After learning more about the company and the product, I happily agreed. Pomi Tomatoes are an all natural product packaged in a BPA free container. What is BPA? You’ve heard of it, right? Well, it is the bad stuff that is not in the food, but in the plastic packaging. It leaches into the food which then makes the food bad. You can click here for a more scientific explanation of BPA. The point is that most tomatoes are packed in cans, so you don’t really think about BPA. But, actually, most cans are lined in plastic, and there in lies the problem. To make a long story short, Pomi Tomatoes are sold in BPA free packaging. This is important to me.

When you take a look at the ingredients list on the Pomi tomatoes package there is only one item: tomatoes. No artificial anything, nothing added, just tomatoes. This is also important to me.  Next, let’s talk flavor. When I opened the package, I tried the tomatoes and they tasted very fresh. No artificial flavors, no after taste, just fresh tomatoes.

I thought that such great tomatoes deserved a great recipe so I found the healthiest chili recipe I could find to use Pomi’s variety of chopped tomatoes. This recipe is loaded with super foods, black beans AND sweet potatoes, PLUS it is also vegan. The recipe is adapted from one I found on the Eating Well website.

I made this chili and it was delicious. However, it was not as spicy as we like our chili.  Next time I make it I will probably mix in some crushed red pepper while it’s cooking and add some fresh jalapeno pepper slices to the chili. But this recipe is definitely a keeper.


2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
2 medium sweet potatoes, peeled and diced
2 cloves garlic, minced
2 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground ancho chile pepper
1/2 teaspoon cinnamon
1/4 teaspoon salt, or more to taste
2 cups water
2 15-ounce can black beans, rinsed
1 26 ounce package Pomi tomatoes, chopped
1/2 fresh lime, squeezed
1/2 cup chopped fresh cilantro, plus more for garnish

Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened. Add the garlic, chili powder, cumin, chile pepper, cinnamon, salt and water. Bring to a simmer, cover and cook until the potatoes are tender about 10 to 12 minutes. Add the black beans, tomatoes and lime juice; increase heat to high and cook for about 1o minutes, stirring often. Reduce heat and simmer until you are ready to serve. Remove from the heat and stir in cilantro. Serve with extra cilantro. Makes about 6 servings.

Pomi Tomatoes sent me a sample of their product and in return I agreed to try them. I was not compensated for this review, and, as always, my opinions are my own.


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{ 12 comments… read them below or add one }

RavieNomNoms January 20, 2012 at 4:42 pm

OOOO this is amazing! I would eat so much of this in like 30 secs. I might be able to set a world record. hehe


Liam @ Is butter a carb? January 20, 2012 at 4:46 pm

This looks fab! I’m defo’s going to try it out! I <3 Sweet Potato!


Kiri W. January 20, 2012 at 5:44 pm

Mmmm, a sweet potato chili sounds perfect just about now, as we’re blanketed in snow in CLeveland!


Sister January 21, 2012 at 4:26 pm

I need to try this chili especially since it’s not too spicy.


Toni from Boulder Locavore January 21, 2012 at 5:06 pm

I love chili and am always happy to find a recipe to mix it up a bit. Love the addition of the sweet potatoes. I’m sure with your freezing rain this is just what the doctor ordered. By the way we’ve tossed and replaced all our reuseable water bottles to avoid BPA’s. I’m glad you highlighted that as an issue to better inform people! Stay warm and dry.


Abby January 21, 2012 at 5:40 pm

YUM! I never would have thought to add sweet potato to chili. Also I have seen those tomatoes in stores and wondered! I’ll have to pick them up next time.


JL goes Vegan January 21, 2012 at 7:51 pm

That is a beautiful chili!


Ann January 22, 2012 at 2:22 am

This is stunning! YOu had me at sweet potato and black beans! That you added POMI is a bonus! I’m a huge fan of their product!


Jill Colonna January 22, 2012 at 11:10 am

LOVE it – chili season? Now that’s enough to heat us up. Love the look of your recipe. So tasty!


Bonnie Banters January 22, 2012 at 1:51 pm

What a unique and healthy chili. Time to give something different a try! Thanks!


Jeannette January 28, 2012 at 2:04 pm

this look perfect enough to warm the soul. i think i’ll use my stray sweet potatoes to make this!!


Kita February 2, 2012 at 4:49 pm

What beautiful photos. That chili makes me want to curl up with a blanket and a big bowl!


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