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Sweet Potato & Black Bean Chili Recipe

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This recipe for Sweet Potato & Black Bean Chili is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup olive oil, divided
2 orange fleshed sweet potatoes, peeled and cut into cubes
2 onions, diced
2 red bell peppers, diced
8 cloves garlic, minced (I use far less, maybe one)
4 tablespoons chili powder
3 tablespoons ground cumin
½ teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
½ teaspoon salt

5 cups water or vegtable broth
4 (15 ounce) cans black beans, rinsed
2 (28 ounce) cans tomatoes (whole and broken up, or diced)
4 teaspoons lime juice
Directions:
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add sweet potato, onionm and red pepper and cook, stirring often, until the onion is beginnning to soften, about 5 minutes.
2. Add chili powder, cumin, oregano, chipolte, and salt, and cook, stirring constantly, for 30 seconds.
3. Add water or vegtable broth, beans, tomatoes, and lime juice and and stir. Bring to a simmer.
4. Cover, reduce heat to maintain a gentle simmer and cook until sweet potato is tender, and the chili has reduced to a heartier consistency, 45 minutes to an hour.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a double batch. It freezes well, and I usually freeze half in a freezer ziploc bag.

 

 

 

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