Denver Catholic Lenten Cookbook: Sweet Potato Black Bean Chili

(Photo: Adobe Stock)

Prep time: 20 mins

Cook time: 35 mins

Cost: $

Servings: 6

Ingredients:

1 large sweet potato, diced and peeled

1 medium onion, diced

3 garlic cloves, minced

2 15-ounce cans black beans, drained and rinsed

1 15-ounce can fire-roasted diced tomatoes (with juices)

Substitute: 1 1/2 cups diced fresh tomatoes

1 6-ounce can tomato paste

2 cups water or vegetable broth

1 tbsp olive oil

1 – 1 1/2 tbsp chili powder

1 tbsp cumin

1 tsp oregano

1 4-ounce can diced green chilies, optional

Garlic, onion powder, salt, pepper to taste

For serving, if desired:

Diced Avocado

Cilantro

Tortilla Chips

Diced onion

Diced jalapeño

Sour Cream

Instructions:

1. Heat 1 tbsp of olive oil in a large pot over medium heat. Add diced onion and cook until soft (about 5 minutes). Add garlic and cook for another minute. Add 1 - 1 1/2 tbsp of chili powder, 1 tbsp of cumin and 1 tsp of oregano, as well as garlic and onion powder if desired, and cook another minute or until fragrant.

2. Add beans, diced tomatoes, tomato paste, sweet potato and 2 cups of vegetable broth. Stir until well combined. Add green chilies, if desired, and stir. Bring to a boil, reduce heat and cover slightly askew. Cook for 30-40 minutes, stirring occasionally, until sweet potatoes are tender.

3. Feel free to add extra water or vegetable broth if chili is too thick. When adding extra, stir to combine well and cook until heated through.

4. Serve as is or with optional extras.