This chili is hearty, slightly sweet, smoky, and full of flavour. Make it your own with your favourite ground protein to partner with the black beans. As an added bonus, we've included the recipes to make your own tortilla chips and lime crema to serve with this yummy chili!
1clovegarlic, minced or 1/2 tsp (2 mL) garlic powder
1Tbsp(15 mL) chili powder
1Tbsp(15 mL) unsweetened cocoa powder
1tsp(5 mL) ground cumin
1tsp(5 mL) paprika, regular or smoked
1/2tsp(2 mL) ground cinnamon
1/2tsp(2 mL) salt, or to taste
1/2tsp(2 mL) black pepper
1can(14 oz/398 mL) diced tomatoes
1can(14 oz/398 mL) tomato sauce or crushed tomatoes
2cups(500 mL) cooked or canned black beans, drained & rinsed (see notes)
2cups(500 mL) reduced/low sodium broth (veggie, chicken or beef)
1Tbsp(15 mL) molasses, maple syrup or honey
1tsp(5 mL) lime juice
1/2tsp(2 mL) red pepper flakes, optional for heat
Lime Crema (for 4 servings)
1/2cup(125 mL) sour cream or Greek yogurt
1/2tsp(2 mL) lime zest
2-3tsp(10-15 mL) lime juice
pinch of salt
1/2tsp(2 mL) honey, optional to balance flavour
Oven-Baked Tortilla Chips (for 4 servings)
6small corn or flour tortillas
1Tbsp(15 mL) canola oil
1/2tsp(2 mL) paprika, or your favourite seasoning blend
1/4tsp(1 mL) salt or seasoning salt
Directions
Black Bean Chili
Heat the oil in a large pot over medium heat. Add the onion and cook for 3 minutes until softened.
Add the ground meat and cook until browned, breaking it up with a spoon (about 5–6 minutes). Drain excess fat if needed.
Add sweet potato, garlic and bell pepper. Cook for another 3 minutes.
Add chili powder, cocoa powder, cumin, paprika, cinnamon, salt, and black pepper. Stir well to coat the ingredients in the spices and toast for 30 seconds.
Add diced tomatoes, crushed tomatoes, black beans, and broth. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and let simmer for 25 to 30 minutes, stirring occasionally, until the sweet potatoes are tender.
Stir in molasses (or maple syrup or honey), red pepper flakes (if using) and lime juice, simmer for another 5 minutes.
Serve hot, garnished with all the fun toppers you wish!
Lime Crema
In a small bowl, whisk together sour cream, lime zest and 2 tsp (10 mL) lime juice, salt, and honey (if using). If needed to boost the lime flavour, add another 1 tsp (5 mL) lime juice.
Taste and adjust seasoning as needed and chill for 10 minutes before serving for the best flavour.
Oven-Baked Tortilla Chips
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the tortillas into triangles or strips.
In a bowl, mix together oil, salt, and paprika. Toss the tortilla pieces to coat evenly and spread them in a single layer on the baking sheet.
Bake for 10 to 12 minutes, flipping halfway, until golden and crispy. Watch closely after flipping as the tortillas will burn quickly!
Notes
You can also use ground turkey, chicken, pork or veggie protein if you prefer.
A 19 oz (540 mL) can of black beans, drained & rinsed, yields 2 cups (500 mL) cooked beans.
1clovegarlic, minced or 1/2 tsp (2 mL) garlic powder
1Tbsp(15 mL) chili powder
1Tbsp(15 mL) unsweetened cocoa powder
1tsp(5 mL) ground cumin
1tsp(5 mL) paprika, regular or smoked
1/2tsp(2 mL) ground cinnamon
1/2tsp(2 mL) salt, or to taste
1/2tsp(2 mL) black pepper
1can(14 oz/398 mL) diced tomatoes
1can(14 oz/398 mL) tomato sauce or crushed tomatoes
2cups(500 mL) cooked or canned black beans, drained & rinsed (see notes)
2cups(500 mL) reduced/low sodium broth (veggie, chicken or beef)
1Tbsp(15 mL) molasses, maple syrup or honey
1tsp(5 mL) lime juice
1/2tsp(2 mL) red pepper flakes, optional for heat
Lime Crema (for 4 servings)
1/2cup(125 mL) sour cream or Greek yogurt
1/2tsp(2 mL) lime zest
2-3tsp(10-15 mL) lime juice
pinch of salt
1/2tsp(2 mL) honey, optional to balance flavour
Oven-Baked Tortilla Chips (for 4 servings)
6small corn or flour tortillas
1Tbsp(15 mL) canola oil
1/2tsp(2 mL) paprika, or your favourite seasoning blend
1/4tsp(1 mL) salt or seasoning salt
1
Heat the oil in a large pot over medium heat. Add the onion and cook for 3 minutes until softened.
2
Add the ground meat and cook until browned, breaking it up with a spoon (about 5–6 minutes). Drain excess fat if needed.
3
Add sweet potato, garlic and bell pepper. Cook for another 3 minutes.
4
Add chili powder, cocoa powder, cumin, paprika, cinnamon, salt, and black pepper. Stir well to coat the ingredients in the spices and toast for 30 seconds.
5
Add diced tomatoes, crushed tomatoes, black beans, and broth. Stir to combine.
6
Bring to a boil, then reduce heat to low. Cover and let simmer for 25 to 30 minutes, stirring occasionally, until the sweet potatoes are tender.
7
Stir in molasses (or maple syrup or honey), red pepper flakes (if using) and lime juice, simmer for another 5 minutes.
8
Serve hot, garnished with all the fun toppers you wish!
9
In a small bowl, whisk together sour cream, lime zest and 2 tsp (10 mL) lime juice, salt, and honey (if using). If needed to boost the lime flavour, add another 1 tsp (5 mL) lime juice.
10
Taste and adjust seasoning as needed and chill for 10 minutes before serving for the best flavour.
11
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
12
Cut the tortillas into triangles or strips.
13
In a bowl, mix together oil, salt, and paprika. Toss the tortilla pieces to coat evenly and spread them in a single layer on the baking sheet.
14
Bake for 10 to 12 minutes, flipping halfway, until golden and crispy. Watch closely after flipping as the tortillas will burn quickly!
