dinner · Mexican-inspired
Black Bean & Sweet Potato Freezer Chili
A smoky, bean-rich chili that freezes cleanly and serves a crowd.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 3 cups black bean, drained and rinsed
- 3 cups sweet potato, peeled and diced
- 28 oz tomato
- 2 cups corn
- 3 cups vegetable broth
- 1½ tbsp chili powder
- 1 tsp cumin
- 1 tbsp olive oil
- ½ tsp salt
Equipment
Large pot
How to make it
- 1
Heat the olive oil in a large pot. Add the sweet potato, chili powder, cumin, and salt; cook for 3 minutes.
- 2
Add the black beans, tomatoes, corn, and vegetable broth. Simmer for 30 to 35 minutes until the sweet potato is tender and the chili thickens.
- 3
Cool promptly and portion into freezer-safe containers.
Storage & leftovers
Refrigerate within 2 hours for up to 4 days, or freeze for up to 3 months.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free, gluten-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
