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Sweet potato black bean campfire chilli

Sweet Potato and Black Bean Chilli

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Course Main Course
Cuisine American
Servings 4 servings
Calories 540 kcal

Ingredients
  

  • 2 tablespoons coconut oil or olive oil
  • 1 medium red onion chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1 carrot chopped
  • 4 cloves garlic minced
  • 2 teaspoons sea salt
  • 1 to 2 large sweet potatoes peeled and cut into cubes
  • Zest and juice of 1 lime
  • 2 400 g tins diced tomatoes
  • 500 g cooked black beans from a tin or homemade
  • 1 jalapeno chili pepper seeded and chopped - or more if you like heat!
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon cocoa powder
  • 1 tsp cinnamon
  • 1 tsp Mexican oregano
  • 1 tsp brown sugar or more to taste

Garnishes (These are optional but do make things nicer…)

  • Cheese
  • Sour cream
  • Avocado
  • Raw diced onion
  • Pickled jalapeno
  • Fresh cilantro / coriander

Instructions
 

At home:

  • Warm the oil in a large pan over medium heat (this can be done on a stovetop or in a dutch oven set over your hot embers of a campfire) and add the onion, red pepper, green pepper, carrots, garlic, and salt. Saute until soft, about 4 minutes.
  • Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
  • Add the jalapeno, cumin, chill powder, cinnamon, cocoa and oregano, stir and cook for a minute or two.
  • Add the tomatoes, black beans, lime juice and sugar. Bring to a simmer, cover, and cook for 20-40 minutes, until the sweet potatoes are very soft.

For dehydrated Veggie chilli:

  • Let the chilli cool thoroughly.
  • Spread the chilli on dehydrator trays covered with non-stick sheets or parchment paper.
  • Dehydrate at 63C/145F for 8-10 hours, until totally dry (to speed things up a bit, you can check the chilli after a few hours, peel the partially dried chilli off these sheet, and finish drying on the mesh dehydrator mats).
  • Once totally dry, pack the chilli into zip lock bags or use a vacuum sealer which will allow for a longer shelf life.

On the trail:

  • Put the veggie chilli in a pot and pour water over to cover.
  • Place the pot on your stove and heat until boiling. Let simmer for 5-10 minutes.
  • Remove from the heat and cover. Let sit for another 5-10 minutes to rehydrate completely.
  • Serve with those tasty garnishes that you’ll be so happy you carried with you!
Keyword beans, gluten free, legumes, vegan