SWEET POTATO AND BLACK BEAN CHILI
I have to say I have never been a real chili fan with all the meat in them. However this non-meat recipe is so tasty and filling with the black
beans and sweet potatoes. It has become one of my favorite soups.
Makes 4 servings
3 garlic cloves, chopped
½red bell pepper, seeded and chopped
1 lb. sweet potatoes (about 2 small), cut into ½in pieces
1 tbsp of Chilepowder or ½to 1 tsp of cayenne powder
1 ½tsp of ground cumin
½tsp ground coriander
1 can (14 oz) black beans, drained and rinsed
2 cups of veggie broth
Sea salt and pepper
pepper, and sweet potatoes and cook, stirring, until vegetables soften,
about 5 minutes.
2. Add Chilepowder (or cayenne), cumin, and coriander and cook until
spices are fragrant, about 10 seconds.
3. Stir in beans and broth and partially cover. Reduce heat to medium and
cook, stirring occasionally, until sweet potatoes are soft and chili is
slightly thickened, about 15 minutes. Season to taste with salt and
4. Meanwhile, chop up cilantro and avocado, quarter lime and crush some
5. Ladle chili into bowls and top with cilantro, avocado, crushed chips and