Black Bean Sweet Potato Chili

Sweet Potato Black Bean Chili is an easy and delicious vegetarian meal for those chilly winter days.  The chipotle pepper powder adds a smokey heat to the dish.  Double up the recipe and freeze the extra for another meal.  This recipe combines nutrient dense black beans and sweet potatoes.

Serves 4
Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 medium-large sweet potato peeled and diced

1 large red onion diced

4 cloves garlic minced

1 tablespoon chili powder

1/2 teaspoon ground chipotle pepper

1/2 teaspoon ground cumin

1/4 teaspoon salt

3 1/2 cups vegetable stock

1 15- ounce cans black beans rinsed

1 14.5- ounce can organic diced tomatoes

1/2 cup dried quinoa, rinsed

1 tablespoon fresh lime juice

Directions

1. Heat a large heavy bottom pot with the oil over medium high heat.

2. Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.

3. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.

4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.

5. Cover the pot and reduce the heat to maintain a gentle simmer.

6. Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.

7. Add the lime juice and remove the pot from the heat. Season with salt as needed.

8. Garnish with avocado, cilantro, crema or cheese before serving

Make it your own

Serve with avocado cilantro, crema, or your favorite cheese

Substitute Trader Joe’s Cuban black beans for added flavor

Muir Glen Fire Roasted Diced Tomatoes add a bit of smokey richness

Increase the chili powder by 1 tablespoon.