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Black bean and sweet potato chili
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 2 celery ribs, diced
- 1 red bell pepper, diced
- 2 carrots, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 2 cups corn kernels, fresh or frozen
- 2 15-oz cans black beans, drained and rinsed
- 1 28-oz can diced tomatoes
- 1 28-oz can crushed tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
Directions
- Heat the oil In a large Dutch oven or soup pot, over medium-high heat. Add the onion, celery, bell pepper, carrot, and sweet potato, and cook until softened, about five minutes. Add the garlic and chipotle pepper and cook for another minute. Add chili powder, cumin, and garlic powder. Cook for one minute to bring out the flavors in the spices. Add corn, beans, diced tomatoes, crushed tomatoes, and broth. Stir well and bring the mixture to a boil.
- Once the chili is boiling, cover, and reduce the heat to medium-low. Simmer the chili for at least 30 minutes or up to two hours, stirring every 15 minutes or so to prevent it from sticking.
- Enjoy immediately or store in the refrigerator for up to four days or in the freezer for up to six months.
