Sweet Potato Black Bean Chili

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Sweet Potato Black Bean Chili

Serves 4-6

Ingredients

2 tbsp extra-virgin olive oil

~1 lb. sweet potatoes, peeled and diced

1 medium white onion, chopped

3-4 ribs of celery, sliced (optional)

3-4 cloves garlic, minced

1 tbsp chili powder

2 tsp cumin

1 (14.5 oz.) can fire-roasted diced tomatoes

2 tsp BBQ sauce (optional)

1-2 tsp soy sauce

1 (15 oz.) can black beans

Salt and pepper to taste

Optional Toppings

1 avocado, sliced

1 cup shredded Cheddar cheese

1 cup sliced green onion

½-1 cup pickled jalapeños

  1. Heat olive oil in a large saucepan over medium heat. Add the sweet potato, onion, and celery, along with some salt and pepper to taste. Sauté until slightly soft, about 5-7 minutes.

  2. Add garlic, chili powder and cumin, and cook, stirring constantly, for 1-2 minutes.

  3. Add diced tomatoes, soy sauce, BBQ sauce, and 1-2 cups of water (enough to cover). Stir to combine, and bring to a simmer. Cover, reduce heat to maintain a gentle simmer, and cook until the sweet potato is tender, about 10 to 12 minutes.

  4. Add the black beans and more salt and pepper to taste, and cook for an additional 5-10 minutes, or until all of the veggies are cooked to your desired level of doneness.

  5. Serve with additional toppings as desired.

Tips

  • If this is too watery, you can remove the lid, and let it simmer uncovered for 5-10 minutes to let some of the water cook off.

  • For more flavor, you can substitute the water with broth, beer, or wine.

  • Serve over tortilla chips with cheese for a healthy junk food alternative

Ben Mastracco