Sweet Potato and Black Bean Chili
A thick, smoky chili of soft sweet potato cubes and black beans simmered with fire-roasted tomatoes, chipotle, and cumin. Sweet and earthy with a smoldering heat, brightened at the end with lime and cilantro.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the oil in a Dutch oven over medium heat. Add the onion and bell pepper with a pinch of salt and cook 7–8 minutes, stirring occasionally, until soft and starting to brown at the edges. Add the garlic and cook 30 seconds.
Add the tomato paste, chili powder, cumin, smoked paprika, oregano, and chipotle with its sauce. Stir constantly for 1–2 minutes so the spices fry in the oil and the paste darkens.
Add the sweet potatoes, tomatoes with their juices, stock, black beans, and 1 teaspoon salt. Scrape up anything stuck to the pot. Bring to a boil, then reduce to a gentle simmer, partially covered, for 25–30 minutes, stirring occasionally, until the sweet potato is tender and the chili has thickened. Mash a few sweet potato cubes against the pot to thicken further if needed.
Off the heat, stir in the lime juice and taste; adjust salt. Ladle into bowls and top with cilantro and diced avocado.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.