Feel Good Meals: Sweet Potato Black Bean Chili
Total time: 45-60mins
Serves: 6-8
By: Maddy Corbin
Ingredients
2 tbsp olive oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 jalapeño, diced (optional)
1 large sweet potato
4 garlic cloves, minced
2 tbsp chili powder
1 tbsp cumin
1 tbsp smoked paprika
28 oz can diced tomatoes (fire roasted preferably)
15 oz can black beans
15 oz can kidney beans
2 cups vegetable stock
1 cup water
1 bay leaf
Salt + Black Pepper to taste
Optional Toppings
Avocado
Sour cream
Cashew cream
Scallions
Shredded cheese
Cilantro
Supplies
Cutting Board
Knife
Stockpot
Strainer
Wooden Spoon
Instructions
Step One
Prepare all the vegetables. Peel and cube the sweet potato and chop the onion and bell pepper. Mince or press the garlic. Dice the jalapeño (optional).
Step Two
In a stockpot heat 2 tbsp of olive oil over medium heat. Add chopped onions and a few shakes of salt, cook until translucent, about 5 minutes. Add garlic, chili powder, cumin, and smoked paprika and cook until fragrant, about 1 minute.
Step Three
Pour in your vegetable stock, stirring and scraping the bottom of the pot to combine with the spices. Add the can of diced tomatoes, sweet potatoes, peppers, bay leaf, and water.
Thoroughly drain and rinse the beans and add them to the pot. Add more water as needed to ensure all ingredients are covered. Bring this to a boil, reduce to a simmer for about 30mins.
Remove bay leaf and serve with desired toppings! Enjoy!
