Black Bean and Sweet Potato Chili
A plant-based sweet and savory chili packed with protein
TIME: 60 min | SERVINGS: 6
Ingredients
2 tablespoons canola, grapeseed, or peanut oil
1 medium yellow onion finely chopped
10 medium garlic cloves, finely chopped or grated
kosher salt
4 teaspoons chili powder
2 teaspoon ground cumin
1 chipotle en adobo stem and seeds discarded then chopped (about 2 teaspoons)
1 (28 ounce) can diced tomatoes
4 cups water or low-sodium chicken or vegetable broth
2 pounds sweet potatoes medium dice (from 4 sweet potatoes)
2, 15 oz cans of black beans
Directions
Saute The Onions: Heat oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat. When it shimmers, add the onion, season with salt and freshly ground black pepper, and cook until softened and onions are translucent, about 5 minutes. Stir in the garlic, chile powder, cumin, and chipotle and cook until fragrant, about 2 minutes.
Add The Tomatoes: Be sure to scrape up any browned bits off the bottom of the pan (using a wooden spoon or spatula) in order to get the most flavor in the chili then add the tomatoes, water or broth, sweet potatoes, and a pinch of salt, and bring to a boil over high heat, about 5 minutes.
Simmer The Chili: Reduce the heat to medium-low, stir in the beans (if you’ve made Frijoles De Olla the leftovers would be delicious here!), and simmer, partially covered, until the liquid is slightly thickened, the potatoes are cooked through, about 30 to 40 minutes.
Be sure to adjust the heat as needed to keep the liquid at a simmer. If the heat it too high, the potatoes and beans will get mushy.
Serve The Chili: Taste, and add more salt and/or a squeeze of lime juice, as desired. Garnish with scallions, cheese, and jalapeños, as desired, and serve with tortilla chips.
Optional, add garnishes: Green onions, Crumbled feta or Cotija cheese, jalapeño, Lime, tortilla chips
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