Sweet potato bean chili
A slightly smoky, spicy bowl of warmth and comfort.
- 1 medium sized yellow onion diced
- 2 large cloves of garlic minced
- 2 sweet potato diced and roasted
- 1 medium jalapeño finely chopped
- 1 bell pepper seeded and diced
- 1 chipotle pepper in adobo sauce finely chopped (these are quite spicy so start with 1/2 if you are unsure!)
- 1 28-oz/796 mL can diced tomatoes, with juices
- 1 19 oz can black beans rinsed and drained
- 1 19 oz can navy beans rinsed and drained
- 3 tablespoons 90 mL tomato paste or thick bbq sauce
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 to 3/4 teaspoon fine grain sea salt to taste
In a large pot, sauté the onion and the garlic in a bit of olive oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.Add the jalapeños, bell pepper and sauté for another 5 to 7 minutes or so, until softened.Now add the can of diced tomatoes (with the juice),adobo pepper, sweet potatoes and tomato paste. Stir to combine. Increase heat to medium-high.Add the drained and rinsed beans, along with the chili powder, cumin and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.Taste and season with additional salt if desired.Serve with avocado, chopped green onion, and cilantro leaves, if desired.
I love toasted whole grain bread with chilli so be sure to grab yourself a fresh loaf when you are at the grocery store grabbing your ingredients.
This freezes great. I'll normally put it in single serving containers so its easy to grab 1 or more depending on how many you're cooking for.