Sweet Potato Black Bean Chili
Everyone loves this version of chili. The longer it simmers, the better it tastes.
Servings: 6
Ingredients
- 1 medium onion diced small
- 2 tablespoons water
- 2 garlic cloves minced
- 1 large sweet potato peeled and diced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 28- oz can diced tomatoes
- two 15-ounce cans black beans drained and rinsed (about 3 cups)
- 2 cups water
Instructions
- In a large pot over medium heat, sauté the diced onion for 3-4 minutes in 2 tablespoons water until soft.
- Add the garlic and diced sweet potato and cook about 2 more minutes.
- Add the chili powder, cumin, smoked paprika and salt, and stir.
- Pour in the diced tomatoes along with their juices, black beans and 2 cups of water. Stir to combine.
- Simmer the mixture, uncovered, for 20 to 60 minutes.
- Use the back of a spoon or an immersion blender to mash some of the sweet potatoes for a thicker texture, if desired.
Notes
This recipe is a people-pleaser.
Serve with corn bread.
Vegan sour cream and diced avocado make nice toppings.