Sweet Potato Black Bean Chili
Servings 6 - 8
Equipment
- 1 Large Dutch oven
Ingredients
Sweet Potato Black Bean Chili
- 1½ tbsp vegetable oil
- ½ medium yellow onion, diced
- 1 poblano, seeded & diced
- ½ jalapeño pepper, seeded & diced
- 1 large sweet potato, peeled & diced
- 3 large cloves of garlic, minced
- 1 tbsp chili powder
- 1½ tsp cumin
- ¼ tsp cayenne pepper, to taste
- sea salt and freshly cracked pepper, to taste
- 2 (15-oz) cans of black beans in chili sauce
- 2 (14-oz) cans of whole tomatoes, chopped
- 1-2 cups vegetable broth (or chicken broth)
Toppings:
- Fresh cilantro, chopped
- Sharp cheddar, shredded
- Green onions, sliced
- Sour cream
- Hot sauce
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, poblano pepper, and jalapeño pepper, and cook, stirring often, for 8-10 minutes, or until softened.
- Add the diced sweet potatoes, garlic, chili powder, cumin, and cayenne pepper and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper to taste.
- Add the chopped tomatoes and their juices to the Dutch oven, along with 1 cup of broth, and stir, scraping up the browned bits. Add the undrained beans and stir to combine. Bring the chili to a boil.
- Once boiling, lower the heat to low and cover. Simmer for 35-45 minutes, until the sweet potatoes are tender. Side Note: Simmer longer for deeper depth of flavor. The flavor concentrates as it cooks.
- Add more broth to thin the chili, if needed. Taste the chili and re-season with more sea salt, freshly cracked pepper, or cayenne pepper, if needed.
- Ladle into bowls and serve with fresh cilantro, shredded cheese, green onion, and sour cream on the side, if desired. Enjoy.