Smoky Black Bean and Sweet Potato Chili
1 medium, diced
Sweet red pepper(s)
1 large, diced
Uncooked sweet potato(es)
1 medium, peeled, cut into 1/4-inch pieces
3 clove(s), large, finely chopped
2 tbsp(s), or to taste
½ tsp(s), or to taste
Canned diced tomatoes
14½ oz, with juice
Canned chipotle peppers in adobo sauce
1 tsp(s), minced
Canned black beans
15 oz, rinsed and drained
½ medium, diced
Reduced-fat sour cream
1 medium, thinly sliced
1 medium, cut into 4 wedges
- Heat oil in large heavy pot or Dutch oven over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened, 3−5 minutes.
- Stir in sweet potato, garlic, chili powder, cumin, coriander, oregano, and salt; cook 1 minute. Add tomatoes and their juice, broth, and chipotles; bring to boil. Reduce heat, and simmer, covered, for 20 minutes. Stir in beans; simmer until sweet potato is tender and beans are heated through, about 3 minutes.
- Serve topped with avocado, sour cream, scallions, and lime wedges.
- Serving size: about 1½ cups chili, 2 tablespoons avocado, and 1 tablespoon sour cream