Sweet Potato and Black Bean Chili
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Sweet Potato and Black Bean Chili
Category
Soups and Breads
Ingredients
- 1 ½ pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
- 1 (15-ounce) cans black beans, drained
- 1 (15-ounce) diced fire-roasted tomatoes
- 1/4 cup orange juice
- 2 tablespoons Fustini’s Chipotle olive oil
- 2 tablespoons Fustini’s Cilantro and Onion olive oil
- 1 tablespoon chili powder of choice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 4 large garlic cloves, grated
- 1 small onion, diced
- 1 small red bell pepper, diced
- 2 cups vegetable stock
- 1/4 cup finely chopped cilantro
- Kosher salt and black pepper to taste
- sour cream, guacamole, green onions, and cilantro leaves for serving
Ingredients
Directions
- In a 12 inch skillet over medium heat, heat both olive oils and sauté, onion and pepper until translucent, stirring often, about 8 minutes. Add grated garlic, sauté, for about 30 seconds until fragrant.
- In a 6- to an 8-quart slow cooker, combine sauté,ed vegetables, sweet potatoes, black beans, tomatoes, orange juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 2 cups chicken stock. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting. Just before serving, stir in the cilantro and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with sour cream, guacamole, green onion, and cilantro leaves. Serve.
Recipe Note
Adapted from NYT Cooking