Sweet Potato Black Bean Chili |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 6 |
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adapted from real simple Ingredients:
1 medium red onion, chopped |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
1 medium sweet potato, peeled and cut into 1 |
4 garlic cloves, chopped |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/4 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili) |
2 teaspoons unsweetened cocoa powder |
1/4 teaspoon ground cinnamon |
ground sea salt and black pepper |
28 ounces canned diced tomatoes, including the liquid |
1 (14 ounce) can black beans, rinsed and drained |
1 (14 ounce) can kidney beans, rinsed and drained |
2 cups broth |
Directions:
1. In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
2. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally.
3. By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
4. To garnish your bowl of chili, try adding a dollop of sour cream, chopped green onions, fresh cilantro, avocado and grated cheese.
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