Sweet Potato & Black Bean Chili
A delicious -- and vegan -- one-pot meal.
Servings: 8
Ingredients
- 2 tablespoons avocado oil
- 1 large onion, diced
- 1/2 teaspoon salt
- 3 cups (710ml) water or unsalted vegetable stock
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1 14.5 ounce can diced tomatoes and their juices
- 3 medium size sweet potatoes, diced (peeled if desired)
- 2 tablespoons brown sugar
- 2 15 ounce cans black beans, drained and rinsed
For garnish:
- A small handful of chopped cilantro for each serving
Instructions
- Warm the oil in a large pot or Dutch oven over medium heat. Add the onion to the pot, and then lower the heat and cover the pot until the onion softens -- about 5 minutes.
- Add the water or stock, and then stir in the chili powder, garlic powder, cayenne, tomatoes, and the brown sugar, and sweet potatoes. Bring to a boil. Then reduce the heat, partially cover the pot, and cook until the sweet potatoes are fork tender -- about 20 minutes.
- Add the black beans, and cook just until the beans are warmed through -- about 5 minutes.
- Garnish each serving with chopped cilantro, and enjoy with a side of tortilla chips.