TULSA, Okla. — Smoky Black Bean and Sweet Potato Chili
Makes 5 2-cup servings
1 tablespoon canola oil or olive oil
1 large onion, small dice
4 cups sweet potato, diced into ¾-inch cubes (unpeeled)
3-4 cloves garlic, minced
1 chipotle pepper en adobo, chopped finely
1 tablespoon ground cumin
½ teaspoon smoked paprika
½ teaspoon black pepper
1 tablespoon ground chili powder
1 15-ounce can petite diced tomatoes, low sodium or no salt added
2 15-ounce cans black beans, low sodium, rinsed and drained
1 cup low-sodium vegetable broth or water (and more as needed)
½ teaspoon salt
1 bunch green onion (optional)
1 large avocado (optional)
1. Heat the tablespoon of oil in a Dutch oven or a large pot. Sauté onion for a few minutes, then add sweet potato and garlic. Keep sautéing until the onions are translucent, about 8-10 minutes.
2. Add chili en adobo, cumin, chili powder, paprika, and black pepper. Heat until the spices are very fragrant. Add tomatoes, beans and one cup of vegetable broth.
3. When broth is bubbling, reduce to a simmer and cook for approximately 30 or 35 minutes, or until the sweet potatoes are tender. Season to taste with salt and add remaining stock or water if needed to achieve desired consistency.
4. Allow chili to rest about 20 minutes so the flavors can meld. To serve, top bowl with fresh avocado slices and chives.
Tools and equipment: knife, cutting board, soup/stock pot, spoon, measuring cups/spoons, can opener.
Additions and substitutions: Try subbing butternut or acorn squash for sweet potato.
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