🍠 Black Bean and Sweet Potato Chili

Ingredients

• Chili

• 2 tbsp Olive oil
• 1 Yellow onion, diced
• 1 Poblano pepper, seeded and diced
• 1 Jalapeño pepper, seeded and minced
• 3 clove Garlic, minced
• 2 tbsp Chili powder
• 2 tsp Ground cumin
• 1 tsp Dried oregano
• 1 tsp Table salt
• 1½ lb Sweet potatoes, peeled and cut in 1/2-inch cubes
• 2 can Black beans (canned), drained and rinsed
• 1 can Diced tomatoes
• 2 cup Vegetable broth
• 1 cup Frozen corn
• 1 tbsp Lime juice (bottled)

• To serve

• 1 Avocado, diced (optional)
• ½ cup Sour cream (optional)
• ¼ cup Fresh cilantro, chopped (optional)

Nutrition

Steps

You’ll need: large heavy pot or Dutch oven, wooden spoon.

1. Heat the oil in a large pot over medium heat. Add the onion, poblano and jalapeño and cook, stirring now and then, until soft, about 6 minutes.
2. Stir in the garlic, chili powder, cumin, oregano and salt and cook 1 minute, until fragrant.
3. Add the sweet potatoes, beans, tomatoes with their juice and broth. Bring to a boil, then lower the heat, partly cover and simmer 25 to 30 minutes, stirring now and then, until the sweet potatoes are tender.
4. Stir in the corn and simmer 5 minutes more. If you like it thicker, mash a few sweet potato cubes against the side of the pot.
5. Stir in the lime juice and taste for salt. Serve with your choice of toppings.