Happy Fall, y’all! I’m here to grace you with your new staple of the season. Starring sweet potatoes and black beans, it’s a wonderful take on a classic cozy meal perfect for your weeknights or football Sundays. If you’re feeling like cooking up a pot of vegetarian happiness perfect for a brisk fall day, please enjoy this recipe provided by my wonderful mother!
What you’ll need:
- 1 Tbsp. olive oil
- 1 medium onion, diced
- 1 large sweet red pepper, chopped
- 1 medium sweet potato, peeled, chopped into ¼” pcs.
- 3 cloves garlic, finely chopped
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. dried oregano
- ½ tsp. salt
- ¼ – ½ tsp. red pepper flakes
- 14.5 oz canned diced tomatoes w/juice
- 1 cup reduced sodium veg. broth
- 15 oz. canned black beans, rinsed and drained
- ½ cup avocado, diced
- Reduced-fat sour cream
- Scallions
- Fresh lime
What you’ll do:
- Grab a large heavy pot or Dutch oven and heat your olive oil over medium heat. When the oil shimmers, toss in the onion and bell pepper and cook for 3-5 minutes, stirring occasionally until softened.
- Stir in your potato, garlic, chili powder, cumin, coriander, oregano and salt; cook for 1 minute.
- Add red pepper flakes, broth, and tomatoes and their juice; bring to a boil. Reduce heat, cover and let simmer for 20 minutes.
- Stir in beans and simmer until potatoes are fully cooked, another 8 – 10 minutes.
- Spoon that chili into individual bowls and top with avocado, sour cream, scallions and lime wedges – and don’t forget to have a baguette ready to go on the side.
So there you have it – sweet potato chili perfect for the season, ready in just 30 minutes. Enjoy! ☼
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