I received free product for this review, but as always, all opinions are my own! Thank you to Le Creuset for providing this lovely giveaway!
Giveaway has ended, winner has been notified!
I have a major problem. It is a kitchen appliance hoarding problem. I have so many cooking utensils, pots and pans, and kitchen appliances that I have to store some of them in my bedroom closet. I have an ice cream maker that I’ve only used twice, a food dehydrater that I just had to have that hasn’t ever been used, and a stove top grill that I haven’t used since we moved into our house because it doesn’t really work with the stove.
But, I also have an awesome Vitamix blender that I use every morning, a food processor that I use a few times a week, and now I have this awesome dutch oven from Le Creuset! I might not have a proper place to store it but that doesn’t matter because I’ve been using it so much that it hardly leaves the stove top or oven. This Spaghetti Squash, Sweet Potato & Black Bean Chili is one of my favorite things I’ve cooked in it so far and I think you are going to love it! It’s warm, hearty and full of so many great flavors. Le Creuset dutch ovens are so great to cook with! They are extremely strong and durable, easy to clean, and they come in so many different shapes, sizes and beautiful colors!
While editing these photos of this Chili I also realized that I might have a chili topping problem as well, oops. But I hope we are all in agreement that when it comes to chili, the more toppings the better! I have nothing against regular soup, but there is something about chili that makes it so perfect for the cold weather season. It’s really filling and just screams warm blankets and couch cuddles. It is also great because there are so many different chili variations out there. You can make white bean chili, no bean chili, three bean chili, and now you can make sweet potato, spaghetti squash and black bean chili!
Spaghetti Squash, Sweet Potato & Black Bean Chili + A Giveaway
- Total Time: 1 hour 20 minutes
- Yield: 6-8 1x
Ingredients
- 1 medium spaghetti squash
- 2 teaspoons olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 cups peeled and diced sweet potato (1 medium sweet potato)
- 1 (15 ounce) can diced tomatoes, slightly drained
- 3 (15 ounce) cans black beans, rinsed and drained
- 1 (6 ounce) can tomato paste
- 1 1/2 teaspoons salt*
- 3 1/2 teaspoons chili powder
- 1/2 teaspoon hot chili powder (optional)
- 2 1/4 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- 2 cups vegetable broth, or more depending on how thick you like your chili
- Optional toppings: sliced jalapeno, sliced radish, corn chips, cilantro, cashew sour cream, plain Greek yougurt
Instructions
- Cut the spaghetti squash in half, lengthwise, and scoop out the seeds. Take a metal spoon and scrape the spaghetti squash meat out. It will come out in pieces and you should get about 3 cups. Set aside.
- Heat a large pot or dutch oven over medium heat and add the olive oil, onion and a pinch of salt. Cook the onions for 2 minutes and then add the garlic and cook for another minute. Next add the spaghetti squash and sweet potatoes and cook for 5 minutes, stirring occasionally.
- Add the remaining ingredients, except for the broth, to the pot and stir until everything is combined. Then add the broth, bring to a boil, reduce to a simmer and simmer chili until sweet potatoes are fork tender, 40 – 50 minutes. Chili can be simmered longer if you like. Chili will stay good in the refrigerator for about 5 days.
Notes
*You may need to add more salt depending on how salty your broth is.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Soup, Entree, Gluten Free, Vegan
Le Creuset Revolution Utensil Set Giveaway Information!
Made this today because it came up on a search for spaghetti squash and sweet potato. It sounded odd and I was a little worried – I’ve never made spaghetti squash this way. But it’s a yummy dish. Thanks for the recipe!
haha, so glad you enjoyed it!
Cool & rainy day so serving this chili for dinner with homemade oatmeal molasses bread. I love to sneak in more veggies where I can along with clearing out the veggie bin in the frig, so I added chunks of 2 carrots, a green pepper & celery and a can of chickpeas in place of one can of black beans. Topped it with vegan sour cream, vegan cheese and corn chips. This turned out really well and the house smelled amazing!
So glad you liked it!!
Hi Izzy!
I got a spaghetti squash from my CSA and I didn’t want to just roast it so I checked out your website cause it’s my goto for easy, healthy & delicious recipes. This was my first time ever making chili – it was SO delicious! I baked up some corn tortilla chips because I didn’t have any, and served it just like yours! I also added some roasted pepitas on top and a little bit of gran queso. I’m super excited to eat it again tonight! Thank you!
Hi Cat!! I’m so glad to hear you liked it! I haven’t made this recipe in a while but think I may need to make it again soon! Also, I feel like chili is always better the day after so I hope you enjoyed it again tonight! 🙂