Sweet Potato & Black Bean Chili

(from BearNakedBaker’s recipe box)

Source: BNB

Prep time: 20 minutes
Cook time: 40 minutes
Serves 4 people

Categories: SOUPY

Ingredients

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 21/2 cups stock of your choice
  • 1- 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons lime juice
  • 1/2 cup chopped fresh cilantro

Directions

  1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, red pepper flakes and salt and cook, stirring constantly, for 30 seconds. Add stock and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

  2. If a thicker Chili is what you are after, stir in one small can tomato puree.

  3. Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

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