Black Bean and Sweet Potato Chili
1 TBLS olive oil
1 large yellow onion, diced
2-4 cloves garlic, minced
1 tsp chipotle powder
2-3 tsp cumin powder
1/2-1 tsp smoked paprika
1-2 tsp oregano
1 14-15oz can diced tomatoes
2 cups vegetable or chicken broth (more as needed)
2 cups sweet potato, diced into bite size cubes
2 15-16oz cans black beans
salt to taste
Heat the tablespoon of oil in a large pot over medium heat. Add the chipotle, cumin, chili powder, and smoked paprika. Heat until the spices are fragrant, about 1 minute. Add the onion and saute for a few minutes, then add the sweet potato and garlic. Keep sauteing until the onions are translucent, about 8-10 minutes. Add the can of tomatoes and vegetable broth. When broth is bubbling, reduce to a simmer and cook for approximately 30-35 minuts, or until the sweet potatoes are tender. As it cooks, you can cintinue to add the remaining vegetable broth as needed depending on the texture chili you like. Season to taste with salt.. When the chili is finishd, allow it to sit for a little while so the flavors can marinate. It’ll be better tomorrow. T serve, top with grated cheese, fresh avocado slices and chives. Feel free to substitute other squash for the sweet potatoes. Add bacon, or chicken if you’d like too.
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