Spicy Black Bean and Sweet Potato Chili

Name: Spicy Black Bean and Sweet Potato Chili
Total time: 1 min
Ingredients: 1/4 cup coconut oil or vegetable oil; 1 large yellow or red onion, finely chopped; Kosher salt and black pepper; 6 garlic cloves, smashed and roughly chopped; 2 packed tablespoons light brown sugar; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons onion powder; 3/4 cup orange juice; 1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce; 1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces; 2 (15-ounce) cans black beans, drained; 1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted; Juice of 1 lime (about 1 1/2 tablespoons); 1 (10-ounce) bag frozen corn; Sliced avocado and red onion, for topping

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Total: 1 hours

Servings: 6

Author : Sarah DiGregorio

black beans chipotles in adobo corn

Instructions

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Step 1

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.

Step 2

Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.

Step 3

Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.

Step 4

Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

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