A colourful and tasty way to warm up this Winter!
Prep & Cooking: 35-40 minutes
Pairs well with: Whole Wheat Cornbread Muffins
1 jar or can (approx. 398 ml/14 oz.) of black beans, rinsed OR 1 ½ -2 cups cooked black beans – if you are using a can or jar of beans that is slightly more than the suggested size, no problem
1 jar or can (approx. 398 ml/14 oz.) of diced tomatoes, with liquid
1 large sweet potato, peeled and diced into 1” pieces – this is roughly around 2 cups, a little more or less is A-OK
1-2 tbsp olive oil (optional)
1 medium white or yellow onion, diced
1 bell pepper, diced
1-1 ½ cups of vegetable broth or water – start with one, depending on the amount of beans and potato to cook, you may need to add more
1-2 cups fresh spinach (optional)
2-3 cloves of garlic, chopped finely OR 1-1 ½ tsp powdered
2-3 tbsp chili powder
2 tsp cumin
1 tsp each; paprika, oregano, thyme
1 tsp cayenne (optional)
In a large pot over medium heat, sauté onion in olive oil until onion is translucent; around 3-5 minutes.
Add garlic and bell pepper, stirring the mixture for an additional 2-3 minutes, being careful not to burn the garlic.
Add diced sweet potato, tomatoes, beans, and, broth making sure the potatoes are covered by the liquid.
Add the spices and stir to combine; working out any lumps. Bring to a boil and reduce heat to medium low. Allow the chili to simmer, covered for 20-30 minutes or until the sweet potato pieces are soft.
Remove from heat and add spinach, stir to combine and allow the spinach to wilt. Garnish with cilantro, a wedge of lime, or chopped green onion and serve.
This chili pairs wonderfully with cornbread and will keep in a lidded container for up to a week in the refrigerator.
Tips & Variations: