Smoky Sweet Potato Chilli with Black Beans
Smoky, sweet, rich, fragrant, gorgeous, this vegetarian chilli is divine. Great to make a big batch and enjoy through the week, as it reheats in the microwave perfectly.
Ingredients
- 2-3 tbsp Oil
- 4 cloves Garlic Peeled and sliced
- 1 medium Yellow Onion Peeled and diced
- 3 medium Sweet Potatoes Rinsed and cut into bite-sized cubes
- 1 16 oz jar Salsa
- 1 15 oz can Black Beans Drained and rinsed
- 1 tbsp Chili Powder (optional)
- 2 tsp Ground Cumin (optional)
- 1/2 tsp Ground Cinnamon (optional)
- 1/2 tsp Chipotle Powder (optional)
- Optional Garnishes-Cilantro Leaves, Chopped Red Onion, Peeled + Cubed Avocado, Red Chillies, Lime Wedges
Instructions
- In a large pot over medium heat, sweat onions + garlic in oil. Stir and continue cooking on medium heat until translucent and soft.
- Add sweet potato and any of the optional spices. Cook for 3 minutes. Now add the salsa, stock, + water. Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 25 – 30 minutes, or until the sweet potatoes are fork tender and the soup has slightly thickened. Season with salt + pepper.
- Divide amongst bowls and serve! Feel free to give it some cilantro, onion, avocado, or lime, if you have them. Tortilla chips rock too, of course.