Black Bean and Sweet Potato Chili Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 1/2 onions, chopped 3 cloves garlic, minced 1 poblano pepper, diced (deseed if you like) 1 tablespoon olive oil 1 1/4 teaspoons cumin 1 tablespoons chili powder 15 ounces crushed tomatoes 8 ounces vegetable broth 1 teaspoon Morton Season All Seasoned Salt 1/2 teaspoon black pepper 1/2 teaspoon dried oregano 2/3 cup diced sweet potato 1 cup frozen corn 1 cup carrots 37.5 ounces canned black beans, drained but not rinsed 1/2 cup fire roasted salsa 2 bay leaves 14 ounce can petite diced tomatoes 1 1/4 teaspoon cornstarch toppings for serving: Monterrey jack cheese or feta and cilantro
|
|
Directions: |
Directions:Heat the olive oil in a large pot over medium high heat. Add the diced onion and saute for 5 minutes, until tender and golden. Add the garlic and poblano pepper and saute another minute, until fragrant. Add the cumin and chili powder and saute another 2 minutes. Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings. In a small bowl whisk together the reserved 1/4 cup of broth and the cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat uncovered for one hour. Then, simmer covered with a lid for 30 minutes. Serve topped with your choice of toppings. |
|
Personal
Notes: |
Personal
Notes: Chili is one of my favorite meals. It is always perfect for a fall or winter day. Don't feel like you have to be precise with the ingredients - it is hard to mess up this chili.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!