Grammy's Kitchen · Chili · Slow-Cooker Sweet Potato-Black Bean Chili
One of 163 chili recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 38% | 23% |
| fat | 2% | 1% |
| aromatics | 22% | 16% |
| acid | 2% | 0% |
| sweetener | 1% | 0% |
| salt | 1% | 0% |
| vegetables and beans | 74% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 Tbsp. olive oil |
| 240 g | 1 1/2 cups chopped yellow onion (from 1 onion) |
| 120 g | 1 small red bell pepper, chopped (about 1 1/4 cups) |
| 10 g | 2 1/2 tsp. kosher salt, divided |
| 24 g | 3 Tbsp. chili powder |
| 33 g | 2 Tbsp. tomato paste |
| 6 g | 2 tsp. garlic powder |
| 4 g | 2 tsp. ground cumin |
| 2 g | 3/4 tsp. black pepper |
| 1276 g | 3 (15-oz.) cans black beans, drained and rinsed |
| 260 g | 2 sweet potatoes, cut into 1/2-inch cubes (about 5 cups) |
| 567 g | 2 (10-oz.) cans hot diced tomatoes and green chiles (such as Ro-Tel) |
| 480 g | 2 cups vegetable broth |
| 16 g | 1 Tbsp. soy sauce |
| 9 g | 2 tsp. light brown sugar |
| 2 g | 1 tsp. unsweetened cocoa |
| 30 g | 2 Tbsp. red wine vinegar |
| Toppings: sour cream, shredded Cheddar cheese, and sliced scallions |
Method: 4 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.