Perfect for a light chili on a cold gloomy day or for the Super Bowl! I've been having a sweet potato kick lately. I roast them for wraps, put them with quinoa, and as this recipe states with chili!
The recipe is from Williams & Sonoma found here:http://www.williams-sonoma.com/recipe/sweet-potato-and-black-bean-chili.html
Makes 6 servings
Ingredients:
1/4 cup olive oil
3 sweet potatoes, about 3 1/2 lb. total, cut into 1/2-inch dice
1 onion, diced
2 garlic cloves, chopped
2 Tbs. chili powder
1 tsp. cumin
1/8 tsp. cayenne pepper
2 tsp. salt
1/2 tsp. black pepper
2 cups dried black beans, rinsed, soaked overnight in water to cover and drained (I used canned)
1 can diced tomatoes
4 cups vegetable stock
Avocado slices for garnish
3 sweet potatoes, about 3 1/2 lb. total, cut into 1/2-inch dice
1 onion, diced
2 garlic cloves, chopped
2 Tbs. chili powder
1 tsp. cumin
1/8 tsp. cayenne pepper
2 tsp. salt
1/2 tsp. black pepper
2 cups dried black beans, rinsed, soaked overnight in water to cover and drained (I used canned)
1 can diced tomatoes
4 cups vegetable stock
Avocado slices for garnish
Instructions:
1. Heat olive oil over medium heat and add sweet potatoes and onion until onion is translucent and sweet potato slightly soft, 5-7 minutes
2. Add garlic and cook for another 30 seconds
3. Stir in remaining ingredients of spices, black beans, diced tomatoes, and vegetable stock
4. Allow to simmer, then reduce heat to medium-low
5. Cover and allow to cook for 45 minutes
6. Remove lid and cook another 5-10 minutes until beans are soft and chili has thickened up
Garnish with avocado slices
