Sweet Potato Black Bean Chili

Canned, pouch or freeze dried beans. Pick the best option for your type of trip.

Sweet Potato Black Bean Chili

Tested by 

Chef Corso

Yields 2-4
Servings
Ingredients
30
Minutes

13 oz / 360 g

Weight per serving
Dairy Free, Gluten Free, High Calorie, Low Water, Vegetarian, Vegan

Ingredients

  • Olive Oil - 2 TB / 25 g
  • Black Beans or Dehydrated Beans - 2 can (31 oz/ 880 g total) / 2 C / 5o g
  • Tomato Paste - 2 oz / 25 g
    • Sweet Potato / Yam - 1

    • Shallot - 2

    • Red Bell Pepper - 1

    • Chili Powder - 2 TB / 30 g

    • Water - 8 oz / 250 ml

    • Salt - 1 tsp / 5 g

    • Avocado - 1

    Steps

    1. Chop sweet potato, onion, bell pepper
    2. Open can black bleans
    3. TURN ON BURNER: MED HEAT
    4. Add olive oil, vegetables. Cook 5 min
    5. Add tomato paste. Stir
    6. Add black beans, water, chili powder, salt
    7. Boil. Cook 10 min or until sweet potatoes done
    8. Add avocado

    EAT & PACK IT OUT

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