Sweet Potato and Black Bean Chili

I recently came across this recipe http://www.eatingwell.com/recipe/250222/sweet-potato-black-bean-chili/ on one of my favorite recipe sites, Eating Well. Since going to the supermarket and getting grocery orders during the COVID pandemic has become such a painstaking task, as well as needing to make some tweaks for my toddler, I decided to give this recipe a try with what I had on hand. It turned out amazing! This vegetarian/vegan friendly chili even satisfied my carnivore fiancé. Here is my version of this already awesome recipe:

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large yellow onion

4 cloves garlic, minced

2 tablespoons chili powder

4 teaspoons ground cumin

1 tablespoon Recaito/Sofrito

2 ½ cups water

2 15-ounce cans black beans, rinsed

1 14-ounce can diced tomatoes

4 teaspoons lime juice

Start by dicing the sweet potato and onion. Add olive oil to pot and heat. Cook sweet potato and onion until the onion starts to appear translucent.

Add seasonings, garlic, recaito/Sofrito, and water. Stir often bringing it to a simmer. Reduce the heat and continue to simmer for about 10 minutes.

Then add beans, lime juice, and tomatoes. Bring it back up to a rolling simmer then reduce heat to simmer gently until the liquid starts to reduce, about another 5 minutes.

Serve over brown rice (as pictured) or alone and you’re done! Buen Provecho!

Author: Kierstin Tonic

Freelance Writer, Mompreneur,

Novice Cigar Aficionado,

Classy Curser

Located in Willingboro, NJ

IG: @justme_8, @smoke_n_whiskey8