I’ve been making this recipe like crazy.
It’s sooooooo tasty!!!
My dear friend Jillian made this for me right after Amelie was born.
It’s pretty easy to make.
It fills your house with delicious smells.
And it’s soooooo tasty {if I didn’t mention that earlier…}
I’ve been making it a lot lately & people that walk in the house have been asking for the recipe.
As well as people I’ve made it for.
So, here it is!
{Picture taken while soup was being consumed by the sweet Oliver, aka Ollie.}
Sweet Potato Black Bean Chili
Ingredients:
+ 2 tbsp olive oil
+ 1 med onion, sliced
+ 1 tsp sea salt
+ 3 crushed garlic cloves
+ 1 tsp ground cumin
+ 1 tsp paprika
+ 1 tsp coriander
+ 1/2 tsp ground black pepper
+ 1/2 tsp ground chipotle
+ 1 tbsp dijon mustard
+ 1 tbsp cinnamon
+ 4 cups peeled & diced sweet potatoes {2-3 potatoes}
+ Vegetable Stock OR Water
+ 1 tbsp pure maple syrup
+ 1-14oz can black beans {with their liquid}
+ 1 -14oz can pinto beans {with their liquid}
It’s an easy recipe for me, because I almost always have ALL these ingredients readily available.
I’ve gotten so used to making it that prep work takes about 15 minutes & it takes about 45 to cook.
I usually make a double recipe & freeze some, or take some to someone who’s sick, postpartum, etc.
Directions:
1. Heat the oil in a large pan/stock pot
2. Add the onion & cook until softened & just beginning to brown. Stir in salt & garlic. Cook about 1 minute or until garlic smells tasty!
3. Sprinkle in spices, stirring to dissolve in the oil.
{ cumin, paprika, coriander, chipotle, black pepper, cinnamon }
4. Add sweet potatoes & pour just enough stock OR water to cover them.
5. Cover the pot & cook over medium heat until tender {about 25 minutes}
6. Add mustard, maple syrup & beans {including their liquid}.
7. Bring to a simmer & cook uncovered for 10 minutes or so, blending flavors.
We sometimes shred cheese over the top & have crackers, bread, or tortillas on the side.
Enjoy!
