Black Bean Chili
½ recipe Chili Roasted Sweet Potatoes
2 gloves of garlic, minced
1 c. onion, chopped
1 red bell pepper, seeded and chopped
2 cans of black beans, rinsed & drained
2 14-oz cans fire-roasted tomatoes
2 t. chili powder
2 t. cumin
1 chipotle pepper in adobo sauce*, finely chopped
1 T. olive oil
1 t. salt
½ c. chopped cilantro, plus more for garnish
1 c. water
Plain Greek yogurt or light sour cream, if desired
How To Prepare
In a large sauce pot, heat the olive oil over medium heat. Sauté onion and red pepper until soft, 4-5 minutes. Add garlic and sauté another minute. Add beans, tomatoes, chipotle pepper, water, chili powder, cumin, salt, and combine. Bring to a boil, reduce heat to low, cover, and simmer 30 minutes. Remove from heat and stir in sweet potatoes and cilantro. Top with plain Greek yogurt or light sour cream, avocado, and additional cilantro if desired.
*Canned chipotle peppers in adobo sauce can be found in the Mexican foods section of your grocery store. Freeze what you don’t use for next time.