Smoky black bean and sweet potato chili
7
Points®
Total time: 44 min • Prep: 15 min • Cook: 29 min • Serves: 4 • Difficulty: Easy
Chili does not have to be meaty to be deeply delicious and filling. This vegetarian chili packs major flavor and some heat thanks to the chipotle chiles en adobo sauce. The sour cream and avocado will dampen the spice a bit but your can make yours milder by scraping the seeds out of the chipotle and discarding them before chopping the pepper. Ready in under 45 minutes, each bowl gets a dollop of tangy sour cream and some chopped avocado. Sweet potato adds a hearty note with the beans and a delightful sweetness. As with any chili, this one is better the next day but, with such a quick cook time, you may way to have it for dinner tonight!
Ingredients
Olive oil
1 Tbsp
Uncooked onion(s)
1 medium
Red bell pepper(s)
1 large
Sweet potato(es)
1 medium
Garlic
3 medium clove(s)
Chili powder
2 Tbsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Dried oregano
1 tsp
Table salt
0.5 tsp
Canned diced tomatoes
14.5 oz
Vegetable broth
1 cup(s)
Canned chipotle peppers in adobo sauce
1 tsp
Canned black beans
15 oz
Avocado
0.5 item(s), medium
Reduced fat sour cream
4 Tbsp
Uncooked scallion(s)
1 medium
Lime
1 medium
Instructions
1
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.
2
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.
3
Serve topped with avocado, sour cream, scallions, and lime wedges.
4
Serving size: about 1½ cups chili, 2 tablespoons avocado, and 1 tablespoon sour cream
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