sweet potato + black bean chili
This hearty stew is a nice balance of traditional Mexican flavors.
2 tablespoons vegetable oil
1 small onion, finely diced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 medium sweet potatoes, peeled and cut into bite-sized pieces
2 cloves garlic, finely minced
1 tablespoon minced chipotles in adobo sauce, or to taste
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 29-ounce can diced fire-roasted tomatoes (and juices)
2-3 cups low-sodium (or homemade) vegetable stock
1 15-ounce can low-sodium black beans, drained and rinsed
1/4 cup roughly chopped fresh cilantro
1 lime, cut in half, for garnish
- In a Dutch oven or medium saucepan, heat oil over medium heat. Add onion and cook for 5 minutes. Season with salt and pepper. Add sweet potatoes and cook, stirring often, until onion and sweet potatoes begin to soften, another 5-10 minutes. Add garlic, chipotle in adobo sauce, cumin, and chili powder and cook for another 1-2 minutes. Add tomatoes (and juices), scraping up browned bits from bottom of pan.
- Add 2 cups stock and bring to a boil. Reduce heat to low and simmer until sweet potatoes are softened, about 45 minutes.
- Add beans and continue to cook until beans are warmed through, about 10 minutes. Taste for flavor and adjust seasonings (and spice level if necessary). Season with salt and pepper. Spoon into serving bowls.
- Cut avocados in half and remove pits. Using a tablespoon, scoop out avocado flesh. Dice avocado and divide among serving bowls. Top each with cilantro and drizzle with fresh lime juice. Serve warm.