Black Bean and Sweet Potato Chili

This recipe is somehow both fool-proof and delicious, hearty and healthy—an all-around cooking win. It is full of healthy ingredients, and while it is vegan, I promise it will satisfy the chili-cravings for the meat-eaters in your life. While I eat meat unlike some of my fellow “gardeners,” I crafted this recipe because sometimes a bowl of ground meat is just too much. Whip up a pot and let us know what you think!

Ingredients

3 tablespoons of oil (vegetable or olive works)

2 medium yellow onions, diced

2 large cloves of garlic, minced

2 teaspoons dried oregano

1 teaspoon chili powder

2 dashes of cinnamon

1 teaspoon cumin

1 teaspoon coriander

2 teaspoons salt

2 medium sweet potatoes (about 2 heaping cups), cut in 1/2 inch cubes

28-ounce can of roasted whole or diced tomatoes (if whole, crush)

3.5 cups of vegetable broth

3 15-ounce cans of black beans, strained and rinsed

Instructions

Sauté onions in oil, then add all dried herbs, spices, and salt. Once onions are soft and translucent, add cubed sweet potatoes. Stir and continue to sauté for about 10 minutes on medium heat.

Next, add can of tomatoes, including the juice. Turn heat to medium-low and continue to cook for another 20 minutes, periodically stirring. 

Add broth and cook for 25 minutes or until potatoes are fork tender, and then add the beans. Reduce heat to the lowest setting and cook for 20 more minutes to allow the flavors to meld and the broth to reduce. 

Remove bay leaf and add salt if needed. Serve with avocado, lime wedges, and cilantro. For the non-vegans, serve with a dollop of sour cream.

Alison