Batch Black Bean and Sweet Potato Chili

Tex-mex · 55 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 3 cans (15 oz each), rinsed Canned black beans
• 2 large, peeled and diced Sweet potato
• 2 cans (14.5 oz each) Canned diced tomatoes
• 1, diced Yellow onion
• 4 cloves, minced Garlic
• 2 tbsp Chili powder
• 1 tbsp Ground cumin
• 3 cups Vegetable broth
• 2 tbsp Olive oil

Method

1. Heat olive oil in a large pot over medium. Saute onion until soft, about 5 minutes, then add garlic, chili powder, and cumin and cook 1 minute.
2. Add the sweet potato and stir to coat with the spices.
3. Add diced tomatoes, black beans, and vegetable broth and bring to a boil.
4. Reduce heat and simmer, covered, until the sweet potato is tender, about 25 minutes.
5. Uncover and mash a few pieces of sweet potato against the side of the pot to thicken.
6. Season with salt to taste and cool before portioning.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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