KickAss Black Bean and Sweet Potato Chili

Since the weather has been getting colder we here at KickAss food have been trying some different takes on one of our favorite fall/winter foods, CHILI! Well hell, it’s a favorite anytime! HA! but it’s especially good when the weather gets as cold as the ice planet hoth. And we can promise this chili smell’s waaaaay better than a Ton Ton, or that weird ass abominable snow thing that attacks Luke! Speaking of, episode 7? hmm…..ha ok back to the food!  This recipe comes courtesy of and is a great spicy vegetarian (sort of ha! ) option if you have any of those weird types in your circle of friends ( kidding of course…..yea…. ) This chili uses black beans and sweet potato’s in place of meat, and spices things up a bit with the help of chipotle peppers to make a great KickAss chili for everyone!


  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • One 15-ounce can diced tomatoes
  • Three 15-ounce cans black beans, rinsed and drained
  • 1 small chipotle chile pepper in adobo sauce, minced
  • ¼ cup chopped cilantro stems
  • Kosher salt
  • 1 bottle dark beer
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • ¼ cup chopped cilantro leaves
  • Chicken/veggie stock (optional)
  • 1/2 lime (optional)
  • sour cream (optional)


Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes. You can also add some stock here to thin it out if you think it might be a little too thick for your taste.

Continue to simmer until potatoes are tender, but not falling apart, about 20 minutes. Taste for seasoning. Spoon chili into bowls and garnish with cilantro leaves, a squeeze of lime, and a dollop of sour cream.


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