Smoky Black Bean & Sweet Potato Chili

DIFFICULTY LEVEL

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Ingredients

  • 1 tablespoon canola oil or olive oil
  • 1 large onion, small diced
  • 4 cups sweet potato, diced into 3/4-inch cubes (unpeeled)
  • 3-4 cloves garlic, minced
  • 1 chipotle pepper from can of chipotle in adobo, chopped finely
  • 1 tablespoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 tablespoon ground chili powder

Instructions

1. Heat oil in a Dutch oven or a large pot. Sauté onion for a few minutes, then add sweet potato and garlic. Keep sautéing until the onions are translucent, about 8-10 minutes.

2. Add chipotle in adobo, cumin, chili powder, paprika and black pepper. Heat until the spices are very fragrant. Add tomatoes, beans and 1 cup vegetable broth.

3. When broth is bubbling, reduce to a simmer and cook for approximately 30-35 minutes, or until the sweet potatoes are tender. Season to taste with salt. Add remaining stock or water if needed to achieve desired consistency.

4. Allow chili to rest about 20 minutes so the flavors can meld.

To serve, top bowl with fresh avocado slices and green onions.

GREAT ADDITIONS/SUBSTITUTIONS

Try subbing butternut or acorn squash for sweet potato.

TOOLS AND EQUIPMENT

Knife, cutting board, soup/stock pot, spoon, measuring cups/spoons, can opener

 

Nutritional Information

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