Sweet Potato and Blackbean Chili
Serves: 6
We need zesty, spicy flavors to wake us up, and good solid nourishment to see us through the winter months. This richly-colored, flavorful chili is the perfect answer. You can serve it on rice, or with home made Cheesy Biscuits, taco chips, or corn bread.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons sea salt
- 1 large sweet potato, cut into ½-inch cubes
- Zest and juice of 1 lime
- 1 28-can diced tomatoes
- 4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon cocoa powder
- 1 lime, cut into wedges
- 1 cup chopped cilantro leaves, washed and dried
Instructions
- Warm the oil in a large pan over medium heat and add the onion, garlic, and salt. Saute until soft, about 4 minutes.
- Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
- Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.
- Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.
Notes
This recipe freezes well, too, for great leftovers.
