Spicy Sweet Potato & Black Bean Chili
One of my most requested dishes! It's hearty, healthy, and delicious! Serve with a side of my sweet Skillet Cornbread or corn tortilla chips! Perfect dish for Meatless Monday!
Servings: 6
Ingredients
- 2 T. olive oil
- 1 lg. sweet potato peeled and diced
- 1 med. Walla Walla onion diced
- 4 cloves garlic minced
- 1 T. chili powder
- 1 T. ground cumin
- 1/2 tsp. chipotle chile pepper
- 1/4 tsp. cayenne pepper
- 1/2 tsp. salt optional
- 2 1/2 c. vegetable broth or water
- 2 (15 oz.) cans black beans drained and rinsed
- 1 (14 oz.) can diced tomatoes
- 4 T. fresh lime juice
- 1/2 c. fresh cilantro chopped
- Lime wedges for serving
Instructions
- In a large heavy bottom pot, heat olive oil over medium-high heat. Add sweet potatoes and onions. Cook, stirring often, until the onions begin to soften and turn translucent, about 4-5 minutes.
- Add garlic, chili powder, cumin, chipotle chili pepper, cayenne pepper and salt. Cook, stirring constantly for 30 seconds.
- Add vegetable broth or water, and bring to a simmer. Reduce heat and simmer until the sweet potatoes are tender, about 10 minutes.
- Add black beans and diced tomatoes. Increase heat to medium-high and return to a simmer, stirring often. Reduce heat and continue to simmer for about 5 minutes.
- Remove from heat and stir in lime juice and cilantro. Ladle chili into bowls. Serve with cornbread or chips and lime wedges.
Notes
Cook's Note: Occasionally, I like to add 10 ounces of fresh or frozen corn in step 4.
Skillet Corn Bread Recipe: http://www.cookingmamas.com/skillet-cornbread/
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