Log in
Black Bean Sweet Potato Chili
Ingredients
- 1 onion chopped
- 2 cloves garlic minced
- 1 poblano pepper diced
- 1 tablespoon olive oil
- 1 1/4 teaspoon cumin
- 1 tablespoon chili powder
- 15 ounces crushed tomatoes
- 8 ounces vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 large carrot peeled and diced
- 1/2 cup diced sweet potato
- 1 cup frozen corn
- 37.5 ounces black beans drained, but not rinsed
- 1/2 cup salsa
- 2 bay leaves
- 14 ounces petite diced tomatoes
- 1 1/4 teaspoon cornstarch
Toppings
- Monterey Jack cheese or Feta
- Cilantro
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the diced onion and sauté for 5 minutes until tender and golden. Add the garlic and poblano pepper and sauté another minute until fragrant. Add the cumin and chili powder and sauté another 2 minutes.
- Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings.
- In a small bowl whisk together the reserved 1/4 cup broth and cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat for 45 minutes or until vegetables are tender.
- Serve with your choice of toppings.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/