Black Bean and Sweet Potato Chili
A hearty chili made by simmering black beans and sweet potatoes with spices and tomatoes.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Black Beans (drained and rinsed) | 2 | Can |
| Sweet Potato (peeled and diced) | 3 | Count |
| Onion (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Bell Pepper (chopped) | 1 | Count |
| Canned Tomatoes (diced) | 800 | Grams |
| Vegetable Broth (low sodium) | 500 | Milliliters |
| Chili Powder | 2 | Tbsp |
| Cumin (ground) | 1 | Tbsp |
| Coriander (ground) | 1 | Tsp |
| Olive Oil | 2 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Cilantro (chopped, for garnish) | 1 | Bunch |
| Lime (cut into wedges, for serving) | 1 | Count |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Add chopped bell pepper and diced sweet potatoes, cook for 5 minutes.
- Stir in chili powder, cumin, and coriander, cook for 1 minute until fragrant.
- Add canned tomatoes, vegetable broth, black beans, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until sweet potatoes are tender.
- Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with chopped cilantro and lime wedges.
Prep
- Soak black beans overnight if using dried beans instead of canned.
Kitchen equipment
Large PotCan Opener