sweet potato + black bean chili
On a cold, rainy (or snowy) day, this is a great chili to make. It's light and healthy and can be as spicy as you like, depending on how much heat you add. The chipotles in adobo give this recipe a nice, smoky flavor without a lot of strong heat. You can also substitute with diced tomatoes instead (and skip the immersion blender step). I like to make this as a double batch so I can have a serving ready to go for later in the week.
1 tablespoon extra virgin olive oil
1/4 medium onion, finely diced
Salt, to taste
Freshly ground black pepper
1 small sweet potato, peeled and diced into bite-sized pieces
1 clove garlic, finely minced
1 1/2 teaspoons chipotles in adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
14 ounce can fire-roasted whole tomatoes (and juices)
1 cup low-sodium vegetable stock
1/2 15-ounce can low-sodium black beans, drained and rinsed
2 tablespoons roughly chopped fresh cilantro
1/2 lime, cut in half, for garnish
1. In a Dutch oven or medium saucepan, heat oil over medium heat. Add onion and cook for 5 minutes. Season with salt and pepper. Add sweet potato and cook, stirring often, until onion and sweet potato begin to soften, about 5 minutes. Add garlic, chipotle in adobo sauce, cumin and chili powder and cook for another 1-2 minutes. Add tomatoes (and juices), scraping up browned bits from bottom of pan. Add stock and bring to a boil. Reduce heat to low and simmer until sweet potato is softened, about 45 minutes.
2. Using an immersion blender, gently break up whole tomatoes into bite-sized pieces. Add beans and continue to cook until beans are warmed through, about 10 minutes. Stir in cilantro and adjust seasonings (and spice level if necessary). Season with salt and pepper. Spoon into a serving bowl (reserve other portion for another day) and drizzle with fresh lime juice. Serve warm.
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