30-Minute Sweet Potato Black Bean Chili
Serves 6
15 mins prep
30 mins cook
45 mins total
This sweet potato black bean chili is such a great weeknight dinner. It's hearty and spiced just right (not too hot!). The chunky sweet potatoes bring natural sweetness that balances the smoky spices. Plus, it keeps beautifully — the flavors deepen after a day or two, so it’s just as good (if not better) to enjoy during the rest of the week.
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Place a Dutch oven or other large pot over medium heat. Add the olive oil and onion. Cook until softened, 2-3 minutes. Stir the garlic, spices, tomato paste, chipotle, hot sauce and salt. Cook about 1 minute or until the garlic is fragrant.
Add the sweet potatoes and pour over enough stock or water over to just to cover them (about 2 cups). Bring to a simmer over medium high heat, then reduce the heat and cover the pot. Cook 15 minutes, or until the sweet potatoes are tender but not mushy.
Add the black beans and sour cream to the pot and stir well. Cook another 5 minutes to blend the flavors. If you like a thicker chili, remove about a cup of the chili and puree in a blender (or use an immersion blender). Taste for seasoning and add more salt or hot sauce to taste.
Serve the chili bowls topped with cheese and other desired garnishes on top.
