The Sweetest Sweet Potato Chili |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tsp canola oil |
2 sweet potatoes, peeled and cubed |
1 onion, diced |
2 cloves minced garlic |
2 tsp chili powder |
1/2 tsp ground cumin |
1/4 tsp each ground cinnamon and freshly ground black pepper |
1 tbsp all-purpose flour |
1 cup vegetable stock |
1 can stewed tomatoes (28 oz) |
1 can black beans (19 oz) |
1 green pepper, diced |
1 cup frozen kernel corn, thawed |
1 tbsp each freshly squeezed lime juice and chopped fresh cilantro |
pinch or two salt |
Directions:
1. In a large soup pot, heat oil over medium heat. Add sweet potatoes and onions. Cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin, cinnamon, black pepper and flour. Cook and stir for 1 minute. Add vegetable stock and stir until smooth.
2. Add tomatoes and bring to a boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until sweet potatoes are tender. Add beans, peppers, corn, lime juice and cilantro. Cook until heated through. Season with salt and serve.
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