Spicy Sweet Potato & Bean Chili
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1 tablespoon extra virgin olive oil
- 2 medium sweet potatoes, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 habanero, seeded and diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1 15- ounce can black beans, rinsed
- 1-15 ounce can kidney beans, rinsed
- 2 cups vegetarian broth
- 1 (28 ounce) can diced tomatoes
- 1/2 cup chopped fresh cilantro
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Preparation
Step 1
Heat olive oil in a dutch oven over medium-high heat. Add in sweet potatoes and onion; cook, stirring often until onion begins to soften. Add garlic, chili powder, cumin, diced habanero, and salt; cook for 1 minute. Add in broth and bring to a simmer. Cover and reduce heat to maintain the simmer, cook until sweet potato is tender, about 8-10 minutes.
Step 2
Add beans and tomatoes; increase heat to medium and return to a simmer, stirring every so often. Cover and cook about 10 minutes more. Remove from heat, place into bowls and sprinkle with cilantro.
Step 3
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