Spicy Black Bean and Sweet Potato Chili

Nutrition Notes

Ingredients

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

Preparation

1. 1

   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.
2. 2

   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.
3. 3

   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.
4. 4

   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.

5. Bon appetit!