Sweet Potato and Black Bean Chili
Ingredients
- 2 tbsp olive oil
- 1/2 small onion (chopped)
- 3 cloves garlic (minced)
- 1 jalapeño (finely chopped)
- 2 tbsp chili powder
- 2 tbsp tomato paste
- 2 (16 oz) cans of fire roasted diced tomatoes
- 1 medium sweet potato (peeled & diced)
- 2 tbsp maple syrup
- 1/2 tsp liquid smoke
- 1 (16 oz) can of black beans (drained and rinsed)
- a generous amount of cracked black pepper
- water as needed
- sea salt to taste
Garnish
- cilantro
- avocado
- lime
- sliced jalapeños
Preparation
In a large pot, sauté the onions in olive oil for 5 minutes over medium heat.
Add in the garlic, jalapeño, chili powder and tomato paste and continue for another 5 minutes, turning the heat down just a little.
Add the rest of the ingredients, except for the sea salt, bring to a simmer, cover, reduce the heat to low-ish.
Let it simmer for a good 40-60 minutes or until the sweet potatoes are cooked through.
Add a little water as needed to make the chili a little more soupy.
Add sea salt to taste and serve it up.
