SWEET POTATO BLACK BEAN CHILI

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Make and share this Sweet Potato Black Bean Chili recipe from Food.com.

Provided by sofie-a-toast

Categories     Yam/Sweet Potato

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium sweet potato, peeled and cut into 1
4 garlic cloves, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
ground sea salt and black pepper
28 ounces canned diced tomatoes, including the liquid
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can kidney beans, rinsed and drained
2 cups broth

Steps:

  • In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You'll need to stir the ingredients every few minutes so they can cook evenly.
  • Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally.
  • By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
  • To garnish your bowl of chili, try adding a dollop of sour cream, chopped green onions, fresh cilantro, avocado and grated cheese.

Nutrition Facts : Calories 191.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 0.1, Sodium 443.7, Carbohydrate 36.5, Fiber 11.8, Sugar 8, Protein 10.4

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