It is also possible to form this spiced and sauced liver pudding mixture into cakes or patties and cook them in butter in a frying pan. Because it is a little bit runny, simply drop it from a spoon like pancakes.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
- ½ teaspoon ground dried chipotle pepper
- ½ teaspoon salt
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, sliced
- 2 tablespoons ancho chile powder, or to taste
- 1 tablespoon ground cumin
- ¼ teaspoon dried oregano
- 1 (28 ounce) can diced tomatoes
- 1 cup water, or more as needed
- 1 tablespoon cornmeal
- 1 teaspoon salt, or to taste
- 1 teaspoon white sugar
- 1 teaspoon unsweetened cocoa powder
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 pinch cayenne pepper, or to taste
- ½ cup sour cream, for garnish (Optional)
- ¼ cup chopped fresh cilantro, for garnish (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
- Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
- Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
- Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
- Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.
Nutrition Facts
| Calories | 600 kcal |
| Carbohydrate | 101 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 26 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 2119 mg |
| Sugars | 18 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Boy was this a huge hit with my family, even my meat eating hubby said to “make chili this way from now on”. The perfect balance of seasoning, taste and texture. 5 stars all the way!!!!!
I had to cut the recipe in half as a single person. Lacking all the spices, I substituted dark chili powder and cumin. If I did it again, I’d cut back on the fresh jalapeño pepper. I also added a can of corn for the color. THE GOOD NEWS: This was the first recipe I’ve ever tried that made me want to stop eating meat.
It was good, just a tiny bit sweet for me. Next time I’ll skip the added sugar.
Wonderful recipe! I’m a caterer and my family and clients love it!!!
Awesome chili. It takes a lot of prep, cut, slice, chop, but well worth it. My son is vegetarian and he loved the chili. Made as directed and it does need extra water according to your likes of consistency, I also cut down a little on the chili spices. I got between 4-6 generous servings, it’s very filling and great on a cold day. It’s a keeper recipe, thanks Chef John
This was soooo good! I made it as written except had no ancho chile powder so I used paprika and smoked paprika with a dash of cayenne which worked really well. Next time, and there will be many next times, I may use a little more onion-or not.
My favorite veggie chili especially with the roasted spiced sweet potato technique. Don’t forget the unsweetened cocoa powder, really adds some depth.
Delicious. Totally sold me on vegetarian chili.
This was great. I adjusted the hot to my liking. The cocoa powder is the key ingredient. A really delicious chili.
This was fabulous as is! I followed the recipe exactly. Spices were spot on. There was no reason to change this at all. I had to use canned jalapeños since I didn’t have fresh. My husband was surprised when I told him there was no ground beef in this, and that it was meatless. I’ll be making it again. I may try adding some corn, just to play, but this was perfect as is.
Thought it was pretty good and will probably make again, cutting out the oil. Bought the ancho powder, but saved money on the chipotle powder by using a hot smoked paprika that we had on hand on the potatoes and will likely dress our sweet potatoes this way again in the future. Since we’re vegan, we topped with lime coconut yogurt and a smoked plant cheese. Nice flavors.
This is (yet another) Chef John banger! I’ve learned not to alter his recipes; prepare as suggested and you won’t be disappointed. My mother in law thinks I’m the best cook on the planet, thanks to Chef John, whose recipes have been lighting up my household for a couple years now.
Yummy !! I made it as written. The roast chipotle sweet potatoes are excellent ! – Had to hide them from myself to have enough for the chili. : )
This would have been a 5 star recipe if it hadn’t been so hot. I even cut all the chili peppers by a half and it was still too hot for us. I will make it again but will half the half! I also had to use another cup of water while the potatoes and black beans simmered.
This is my new favorite chilli recipe. The whole family loved it.
I made this as instructed, minus the cornmeal, and it is now one of my favorite recipes! I served it with cornbread and a salad. I think it would make a great contribution for a girls’ event or a Meatless Monday! My husband, who is a very hearty eater, loved it too. If you’re looking for something a bit less traditional and healthy – go for it!
Didn’t find this recipe too labour intensive. The chili powders and jalapeno provides a nice warm mouth feel which may be too spicy for some. Easily remedied with reduction in amounts. More beans can be added to stretch the recipe further. Added some chopped vegetarian burgers to get that ‘meat’ feel for the meat eaters in the family.
Definitely will make again. I would omit the sugar as the sweet potatoes added enough sweetness. Outstanding!
Love this recipe very filling and just the right amount of spicy.
Even though I didn’t use chipotle or cayenne pepper, its very tasty and splendid. It puts a smile on your face and makes you feel like you’re home.
Delicious!